Grilled Chicken With Tomatillo Salsa Recipes

GRILLED CHICKEN WITH SALSA VERDE

Steps:

• 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.

GRILLED CHICKEN WITH TOMATILLO SALSA

Steps:

• Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
• In large bowl, sprinkle chicken with cumin and 1 tsp salt. Drizzle with 1 tbsp oil and toss to coat. On 1 side of large piece of heavy-duty foil, arrange tomatillos, jalapeño, onion, and garlic. Drizzle with remaining 1 tbsp oil and sprinkle with 1 tsp salt. Using your hands, mix vegetables to combine. Fold foil over vegetables and crimp edges to tightly seal packet.
• Transfer chicken and packet to grill. Cook, turning chicken and packet halfway through cooking, until chicken is charred in spots and cooked through, instant-read thermometer inserted into centers registers 165°F, and vegetables in packet are softened, about 15 minutes total. (Check carefully when opening packet; steam will be released.) Transfer chicken to cutting board and let rest.
• Meanwhile, carefully transfer vegetables (including juices) to blender or food processor. Add cilantro, lime juice, and remaining 1 tsp salt and pulse until smooth. Season salsa to taste with more salt and/or lime juice.
• Slice chicken in thick slices and transfer to platter. Drizzle salsa over top and garnish with more cilantro. Serve immediately. (The salsa can be made up to 3 days ahead.)
• Serving size: 3 oz chicken plus 1⁄3 cup salsa

GRILLED CHICKEN WITH TOMATILLO SAUCE

Steps:

• Preheat broiler or coals for the chicken. Wipe the chicken dry with paper towels and squeeze on the juice of the lime or lemon. Set aside.
• Preheat oven to 350 degrees. Bake the garlic in its skin until soft (about 10 minutes). Peel.
• Meanwhile, grill the chicken until cooked. While it is cooking make the sauce. Chop the tomatillos and place them in a skillet with the chili, sugar, wine and vinegar. Cook until soft, stirring frequently. Season with salt and pepper.
• Add the garlic and mash into the sauce. Pour the mixture into a food processor. Add the coriander leaves (setting a few aside for garnishing) and puree. Pour the mixture into a saucepan.
• When the chicken is cooked, place on a serving dish. Heat the sauce, and swirl in the butter. Pour into a sauceboat and sprinkle with remaining coriander. Serve separately.

GRILLED CUMIN CHICKEN WITH FRESH TOMATILLO SAUCE

Steps:

• Prepare grill to medium-high heat.
• Combine the first four ingredients (olive oil, cumin, pepper, garlic) in a large zip-top plastic bag. Add chicken to the bag; seal and let stand for 15 minutes.
• Discard husks and stems from the tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat' cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, green onions, lime juice, sugar, salt, garlic clove and jalapeno pepper in a food processor; process until smooth.
• Remove chicken from the bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon of salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA

Steps:

• 1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
• 2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°-375°F (180°-190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
• 3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
• 4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10-15 minutes on each side.
• 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.

RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA

Steps:

• For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
• For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
• Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

GRILLED CHICKEN SALSA VERDE

Steps:

• In 10-inch skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until onion is tender.
• 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, jalapeño chile, cilantro, sugar and 1/2 teaspoon of the salt. Cover; process about 15 seconds or until almost smooth.
• 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.
• 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.
• Heat gas or charcoal grill. Carefully brush additional oil on grill rack. 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 (170°F). Serve each chicken breast with about 2 tablespoons salsa.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

GRILLED-CHICKEN TOSTADAS WITH TOMATILLO-CILANTRO SALSA

Steps:

• Smashed Kidney Beans: Heat oil in a saucepan over medium-high. Add onion; cook until translucent, about 4 minutes. Add coriander, chipotle in adobo, and 1/2 teaspoon salt; cook 30 seconds more. Add cinnamon, beans with liquid, and broth; bring to a boil and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes more. Remove from heat.
• Smash beans with a fork or potato masher until creamy and spreadable, leaving some intact. Let cool until warm but no longer hot before serving (if beans are too hot, tostada shells will become soft), or refrigerate in an airtight container up to 5 days (return to room temperature before serving). (Makes 2 1/4 cups.)
• Tostadas: Heat a large skillet (preferably cast iron) over high. Add tomatillos, onion, garlic, and jalapenos in a single layer and cook, turning a few times, until blistered in places, about 5 minutes. Let cool slightly, then transfer to a blender with 1 cup packed cilantro leaves and stems, broth, lime juice, and 3/4 teaspoon salt. Puree until smooth.
• Season chicken with salt and pepper. Return skillet to medium-high heat; swirl in oil. Add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Add 2 cups salsa (reserve the rest); reduce heat to medium-low and simmer, turning chicken a few times, until just cooked through and salsa has thickened and darkened slightly, 5 to 7 minutes. Remove from heat; let cool 10 minutes. Using 2 forks, shred chicken in skillet into bite-size pieces, tossing to evenly coat.
• Spread 2 tablespoons smashed beans onto each tostada shell. Top with shredded-chicken mixture, avocado, crema, cabbage, remaining salsa, and more cilantro; serve with lime wedges.