Grilled Chicken with Tomatillo-Tomato Salsa
(from Dgreen’s recipe box)
Spanish for “little tomatoes,” tomatillos are most delicious in their green state. Rinse them after you peel away the husks to remove any sticky coating.
Source: Body+Soul, June 2009 via wholeliving.com (from RecipeThing user suddenlyslim)
Prep time: 20 minutes
Cook time: 40 minutes
Serves 4 people
Categories: Main Dish
Ingredients
- Olive oil, for grill
- 5 tablespoons fresh lime juice
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- 1/2 small red onion, quartered
- 1/2 jalapeno pepper, ribs and seeds removed, roughly chopped
- 8 ounces tomatillos (about 4), peeled, rinsed, cored, and quartered
- 1 cup grape tomatoes, halved or quartered if large
- 1/2 cup whole cilantro leaves
Directions
-
Heat grill to medium; lightly oil grates. In a shallow dish, stir together 2 tablespoons lime juice and garlic; season with salt and pepper. Add chicken and coat. Let sit 15 minutes.
-
In the bowl of a food processor, pulse onion and jalapeno until finely chopped. Add tomatillos and pulse once or twice. Fold in tomatoes, cilantro, and remaining lime juice; season with salt and pepper.
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Grill chicken, covered, until opaque throughout, about 10 minutes per side. Transfer to a plate and tent with aluminum foil; let rest 5 minutes. Serve chicken with salsa.