Grilled Cumin Chicken with Tomatillo Sauce (serves 4)
Prepare grill to medium-high heat.
Combine olive oil, cumin, black pepper and garlic cloves in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.
In the meantime, discard husks and stems from 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, and next six ingredients (through jalapeño) in a food processor; process until smooth.
Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon 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. And if you're like me, some rice and a nice Mexican beer.