Recipe

Grilled Chicken Salsa Verde Recipe

Add Step-by-Step Photos	Lisamariecr / All my dishes 5 months, 3 weeks ago This recipe takes about four hours to prepare due to marinading but I promise you that it is so worth it. Prep:35m Cook:30m Servings:6	Lisamariecr
	chicken

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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)

Directions

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 marinating.

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.

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