Grilled Chicken Salsa Verde

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

  • 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)

  • 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

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.

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.