Grilled Chicken Salsa Verde

  • Prep 35 min
  • Total 4 hr 50 min
  • Servings 6

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)

Steps

  • 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.

  • Curious about the ingredients in this Grilled Chicken Salsa Verde recipe? Tomatillos are Mexican green tomatoes in husks. Their flavor has a hint of lemon, apple and herbs. Tomatillos are popular in Mexican and Southwest cooking and are used in a variety of dishes.
  • In place of fresh tomatillos, you can use 3 cans (12 oz each) whole tomatillos for this green salsa chicken. Drain the liquid. Decrease the salt to 1/2 teaspoon, using 1/4 teaspoon each in the processed mixture and the marinade.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
490mg
20%
Potassium
500mg
14%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
6%
Sugars
2g
Protein
39g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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