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Grilled Chicken Salsa Verde

Make grilled chicken sizzle with flavor when you use tomatillos, jalapeños, cilantro and garlic to create a salsa and marinade.

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( 8 Ratings)

8 Ratings

5 Stars 62%

4 Stars

3 Stars 25%

2 Stars 12%

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Prep Time 35 min
Total Time 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)

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Directions

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.

EXPERT TIPS

Expert Tips

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 used in a variety of dishes.

In place of fresh tomatillos, you can use 3 cans (12 oz each) whole tomatillos; drain the liquid. Decrease the salt to 1/2 teaspoon, using 1/4 teaspoon each in the processed mixture and the marinade.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 105mg; 105%;
Sodium: 490mg; 490%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 39g; 39%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 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 Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 9/29/2012 12:28:47 AM REPORT ABUSE

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Hi Marla, I was so happy too see the email from your mom with the link to you new adventure! Now, I've never cooekd quinoa, so how do YOU do it with broth or water, remember, I have to keep things kid friendly here! (or at least try to, thankfully I have good eaters !)Looking forward to reading some more

This reply was: Helpful Inspiring

Posted 8/19/2012 5:51:36 AM REPORT ABUSE

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perdomoimages didnt upload all of the picurtes cause theres only one picture of me and my friends and he had taken about 7 so yeah there were more picurtes. hopefully the perdomo images werent the only ones

This reply was: Helpful Inspiring