Grilled Chicken Tacos With Salsa Verde

By cserumga

Ingredients

• 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
• Salt and pepper
• 1 onion, peeled and cut into 1/2-inch rounds
• 1 jalapeño chile, halved lengthwise and most of the seeds removed
• 1 tablespoon vegetable oil
• 8 (6-inch) corn tortillas
• 1 (11-ounce) can tomatillos, drained
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 2 garlic cloves, minced

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Pat chicken dry with paper towels and season with salt and pepper. Brush onion rounds and jalapeño with oil and season with salt. Grill chicken over hot fire until well browned and meat registers 160 degrees, about 5 minutes per side. Grill onion and jalapeño until lightly charred and soft, about 5 minutes per side. Transfer chicken, onion, and jalapeño to cutting board and tent with foil. Grill tortillas until lightly charred and warmed through, 1 to 2 minutes per side. Transfer to plate and cover with foil.

2. When cool enough to handle, coarsely chop onion and jalapeño. Pulse tomatillos, onion, jalapeño, cilantro, lime juice, garlic, and 1⁄2 teaspoon salt in food processor until coarsely ground. Slice chicken and serve with salsa verde and tortillas.