Grilled Chicken Salsa Verde

Name: Grilled Chicken Salsa Verde
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 59 milliliters loosely packed fresh cilantro (10 to 15 sprigs); 3 large cloves garlic, halved; 1 teaspoons ground cumin; 1 to large jalapeño chile, cut in half lengthwise, seeded; 1 small onion, quartered; 1 teaspoon salt; 1 kilograms boneless skinless chicken breasts (about; 1 teaspoons sugar; 340 grams tomatillos (about 7); 1 Tbsp vegetable oil

Need a gluten free and dairy free hor d'oeuvre? Grilled Chicken Salsa Verde could be a super recipe to try. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 244 calories, 37g of protein, and 7g of fat. This recipe serves 6. This recipe is typical of Mexican cuisine. If you have salt, jalapeño chile, ground cumin, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 4 hours and 50 minutes.

Instructions

In 10-inch skillet, heat oil over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and onion; cook about 5 minutes, stirring constantly, until onion is tender.

Ingredients you will need

Garlic

Onion

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, jalapeo chile, cilantro, sugar and 1/2 teaspoon of the salt. Cover; process about 15 seconds or until almost smooth.

Ingredients you will need

Tomatillos

Cilantro

Garlic

Chili Pepper

Onion

Sugar

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Tomatillos

Marinade

Cumin

Salsa

Salt

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Chicken Breast

Marinade

Whole Chicken

Spread

Wrap

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Glass Baking Pan

Plastic Wrap

Heat gas or charcoal grill. Carefully brush additional oil on grill rack.

Ingredients you will need

Cooking Oil

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Grill

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 (170F).

Ingredients you will need

Marinade

Whole Chicken

Juice

Equipment you will use

Grill

Serve each chicken breast with about 2 tablespoons salsa.

Ingredients you will need

Chicken Breast

Salsa

Equipment

Ingredients

Servings:

59milliliters

loosely packed fresh cilantro (10 to 15 sprigs)3large cloves

garlic, halved 1teaspoons

ground cumin 1

to large jalapeño chile, cut in half lengthwise, seeded 1small

onion, quartered 1teaspoon

salt 1kilograms

boneless skinless chicken breasts (about 1teaspoons

sugar 340grams

tomatillos (about 7)1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.