No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • prep: 20 mins
    total time: 40 mins
  • servings: 4

advertisement

advertisement

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. Step 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. Step 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. Step 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.

Source
Body+Soul, June 2009

advertisement

advertisement