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: 35 min | Total: 4 hr 50 min | Yield: 6 servings

Ingredients

• 1 tablespoon vegetable oil
• 3 large cloves garlic, halved
• 1 small onion, quartered
• 3/4 pound tomatillos (about 7)
• 1 medium to large jalapeño chile, cut in half lengthwise, seeded
• 1/4 cup (10 to 15 sprigs) loosely packed fresh cilantro
• 1/2 teaspoon granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 6 boneless skinless chicken breasts (about 2 1/4 pounds)

Instructions

1. In a 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.
4. To make marinade, add remaining 1/2 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process for 10 seconds.
5. Place chicken breasts in glass baking dish. Spoon marinade over chicken; spread marinade over chicken to coat evenly. Cover with plastic wrap; refrigerate for at least 4 hours but no longer than 8 hours, turning chicken at least once while marinating.
6. Heat gas or charcoal grill. Carefully brush additional oil on grill rack.
7. Place chicken on grill over medium heat; discard marinade. Cover grill; cook for 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees F).
8. Serve each chicken breast with about 2 tablespoons salsa.

Attribution

Recipe and photo used with permission from: Betty Crocker