planning a bbq this weekend? have i got a recipe for you. although you could definitely cook this in the oven as well… whatever floats your boat.
grilled chicken salsa verde
2 tb. olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 & 1/2 lbs. tomatillos (about 13)
3 medium to large jalapeno chiles, seeded
1/2 cup loosely packed fresh cilantro (10-15 sprigs)
2 tsp. salt
1 tsp. sugar
1 tsp. ground cumin
12 boneless skinless chicken
1. in a nonstick skillet, heat oil over medium high heat until hot. add garlic & onion; cook about 5 minutes stirring constantly until evenly roasted.
2. remove husks & rinse tomatillos into quarters. in large food processor (or blender), place roasted garlic and onion, tomatillos, jalapeno, chiles, cilantro, 1 tsp. of the salt, and the sugar. cover; process about 15 seconds or until almost smooth.
3. pour 2 cups of mixture in to small serving bowl; cover & refrigerate to use as salsa. to make marinade, add remaining 1 tsp. salt and the cumin to remaining mixture in food processor. cover; process 10 seconds.
4. place chicken breasts in 2 resealable ziplock bags. divide marinade between bags. seal bags; shake to evenly distribute marinade and coat chicken. refrigerate at least hours but no more than 24 hours. (i’m lazy & only marinated the chicken for about 2 hours); turn bags over at least once while marinating.
5. take extra salsa out of the fridge… you want it room temperature when you serve it with the chicken.
6. heat bbq. carefully brush oil on grill rack. place chicken on grill over medium heat; discard marinade. cover grill; cook 12-15 minutes or until juice of chicken is clear, turning once. if you decide to cook the chicken in the oven, cook in a aluminum foil covered glass pan at 400 degrees, for about 20-25 minutes, or until the juices run clear & the center is cooked.
7. serve each chicken breast with about 2 tb. of salsa.
* chicken is great on it’s own, or cut it up to use in tacos, a salad or fajitas. extra salsa is perfect for dipping chips.