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Grilled Chicken with Tomatillo-Tomato Salsa

Grilled Chicken with Tomatillo-Tomato Salsa

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.

Body+Soul, June 2009 http://www.marthastewart.com/130798/grilled-chicken-tomatillo-tomato-salsa
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  • Prep Time 20 minutes
  • Total Time 40 minutes
  • Yield Serves 4

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

  1. 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.
  2. 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.
  3. 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.

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