Chili Lime Marinated Chicken Breasts With Tomatillo And Lime Salsa Verde

Chili Lime Marinated Chicken Breasts

With Tomatillo And Lime Salsa Verde

Ingredients:

Chicken:
6 (5 to 6 oz.) boneless skinless chicken breasts Salt and pepper to taste
2 T. minced jalapeno chili (with or without seeds) 1 clove garlic, minced
1 tsp. chili powder
3 T. fresh lime juice
2 T. grapeseed or vegetable oil
1/4 cup crumbled cotija cheese for garnish 
2 T. chopped cilantro leaves for garnish

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Salsa Verde:
1 T. grapeseed or vegetable oil
1 cup chopped onion
2 T. chopped jalapeno chili (with or without seeds) 8 tomatillos, husking, rinsed and coarsely chopped 3 T. fresh lime juice
2 T. honey
1/4 cup chopped cilantro leaves
Salt and pepper to taste

Serves 6.

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Directions:

1. Trim chicken and pound to an even 1/2 inch thickness. Place chicken in a flat casserole and season well with salt and pepper. Combine the jalapeno, garlic, chili powder, lime juice and oil in a small bowl and then pour over the chicken, turning to coat chicken well with the marinade. Cover and refrigerate 2 hours or let stand at room temperature for 30 minutes.

2. For Salsa Verde, heat oil in a medium nonstick skillet over medium heat. Add the onions and jalapeno and cook until softened, about 4 minutes. Add the tomatillos and cook until soft, about 10 minutes. Transfer mixture to a blender and add the lime juice, honey and cilantro; blend until smooth and season to taste with salt and pepper.

3. Preheat grill. Remove chicken from marinade and grill chicken for 4 to 5 minutes per side. Place chicken on plates and spoon Salsa Verde across the breasts. Sprinkle with cotija cheese and cilantro and serve.