Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled Chicken with Tomatillo-Tomato Salsa Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 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. 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) ½ small red onion, quartered ½ 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 ½ cup whole cilantro leaves Directions 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. 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. 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. Rate it Print