Grilled Chicken with Salsa Verde
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 41
- Cholesterol
- 124
- Sodium
- 807
- Total: 40 min
- Active: 25 min
Ingredients
Vegetable oil, for oiling the grill grates
1/4 cup fresh lime juice
3 garlic cloves, sliced
1 chipotle chile in adobo, coarsely chopped
Kosher salt and freshly ground black pepper
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/2 pounds)
1 pound tomatillos, husked and rinsed
1/4 jalapeno
1/4 medium onion
4 sprigs fresh cilantro
Warm flour tortillas, for serving
Directions
Special equipment:
four 12-inch wooden skewers- Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes.
- Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate.
- Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth.
- Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas.