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.
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.
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.
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
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 degrees F).
Serve each chicken breast with about 2 tablespoons salsa.
Prep time: 35 Min | Total time: 4 Hr 50 Min | Servings: 6