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Grilled Chicken Salsa Verde

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Rate this recipe 4.4/5 (14 Votes)
Grilled Chicken Salsa Verde 1 Picture

Ingredients

  • 1 tablespoon vegetable oil
  • 3 large cloves garlic, halved
  • 1 small onion, quartered
  • 3/4 lb tomatillos (about 7)
  • 1 medium to large jalapeño chile, cut in half lengthwise, seeded
  • 1/4 cup loosely packed fresh cilantro (10 to 15 sprigs)
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 6 boneless skinless chicken breasts (about 2 1/4 lb)

Details

Servings 1
Cooking time 290mins
Adapted from bettycrocker.com

Preparation

Step 1

1
In 10-inch skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until onion is tender.

2
Remove husks from tomatilllos; rinse tomatilllos well. Cut around stem area of each to remove core; cut tomatillos into quarters. In large food processor, place garlic and onion, tomatillos, jalapeño chile, cilantro, sugar and 1/2 teaspoon of the salt. Cover; process about 15 seconds or until almost smooth.

3
Pour 1 cup tomatillo mixture into small serving bowl; cover and refrigerate to serve as salsa. To make marinade, add remaining 1/2 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.

4
Place chicken breasts in glass baking dish. Spoon marinade over chicken; spread marinade over chicken to coat evenly. Cover with plastic wrap; refrigerate at least 4 hours but no longer than 8 hours, turning chicken at least once while marinating.

5
Heat gas or charcoal grill. Carefully brush additional oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Serve each chicken breast with about 2 tablespoons salsa.

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