Grilled Salsa Verde Chicken

prep time icon

Prep Time

20mins

time to table icon

Time to Table

40mins

serves icon

Serves

4

shop nowprint recipe
Share:

Ingredients

  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 tablespoon canola oil
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 1 pound tomatillos, husked and quartered
  • 1/2 cup chopped onion
  • 2 garlic cloves
  • 2 tablespoons chopped cilantro
  • 3 tablespoons chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon sugar
  • 1 Jalapeno, stemmed and sliced
  • 1/2 cup Daisy Sour Cream

Tips

  • Cooking Tip:

    Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Ingredients

  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 tablespoon canola oil
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 1 pound tomatillos, husked and quartered
  • 1/2 cup chopped onion
  • 2 garlic cloves
  • 2 tablespoons chopped cilantro
  • 3 tablespoons chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon sugar
  • 1 Jalapeno, stemmed and sliced
  • 1/2 cup Daisy Sour Cream

Tips

  • Cooking Tip:

    Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Directions

  1. In a small bowl, mix cumin, kosher salt and canola oil. Rub the chicken with cumin oil mixture. Cover with plastic wrap and refrigerate for 15 minutes.
  2. Heat a grill or grill pan over medium-high heat. Place the chicken and grill for about 2 minutes per side. Cover the grill or grill pan.
  3. Lower the heat to medium, and cook for about 4 to 6 minutes, or until internal temperature of the thickest part of the chicken reaches 165 degrees.
  4. In a blender, add the tomatillos, white onion, garlic, cilantro, chicken broth, salt, and sugar.
  5. Heat 1 tablespoon olive oil in a 2-qt saucepan over medium high heat. Add the tomatillo sauce and cook for 5 to 7 minutes, or until sauce changes color has darkened to a deeper green.
  6. Place the chicken on a platter, top with tomatillo sauce, and Jalapeno. Top with sour cream.
  • Calories:499
  • Cholesterol:171
  • Dietary Fiber:3
  • Protein:53
  • Sodium:1202
  • Total Carbohydrate:11
  • Total Fat:26

Recommendations