Grilled Chicken Salsa Verde

Go green! Tomatillo salsa is an eye-catching, tasty topper to marinated chicken breasts.

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Servings 12

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ingredients 10
Prep Time 35 min
Total Time 8 hr 50 min

Ingredients

2: tablespoons olive oil

5: large cloves garlic, halved

1: small white onion, quartered, separated

1 1/2: lb tomatillos (about 13)

3: medium to large jalapeño chiles, seeded

1/2: cup loosely packed fresh cilantro (10 to 15 sprigs)

2: teaspoons salt

1: teaspoon sugar

1: teaspoon ground cumin

12: boneless skinless chicken breasts (about 4 1/2 lb)

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Directions

1 In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.
2 Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.
3 Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
4 Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.
5 Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.
6 Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.

EXPERT TIPS

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Expert Tips

Tomatillos are Mexican green tomatoes in husks. In place of fresh tomatillos, you can use 3 cans (12 oz each) whole tomatillos. Drain liquid, and reduce salt to 1 teaspoon total. Salsa made with canned tomatillos will gelatinize when refrigerated. Stir well; it loosens up at room temperature.

Use leftover grilled chicken breasts for another meal: Place strips of onion and bell peppers in a grill basket and grill alongside the chicken. (If chicken was previously grilled, just heat throughout.) Cut grilled chicken breasts into strips and mix with the salsa verde. Place grilled chicken, onion and bell peppers in warm tortillas. Serve with sour cream.