Grilled Chicken Salsa Verde

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  • 35 min prep time
  • 8 hr 50 min total time
  • 10 ingredients
  • 12 servings


tablespoons olive oil
large cloves garlic, halved
small white onion, quartered, separated
1 1/2
lb tomatillos (about 13)
medium to large jalapeño chiles, seeded
cup loosely packed fresh cilantro (10 to 15 sprigs)
teaspoons salt
teaspoon sugar
teaspoon ground cumin
boneless skinless chicken breasts (about 4 1/2 lb)


  1. 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. 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. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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