Monday, May 5, 2014

Grilled Cumin Chicken with Tomatillo Sauce

Happy Cinco de Mayo, ya'll! Late last week, I posted some of my favorite taco recipes to get you in the mood to celebrate. But here is one more dish that has a great Latin flavor, but with minimal work, perfect for a weeknight meal. I truly believe that making the tomatillo sauce from scratch is the way to go here, and it makes a great alternative green salsa.

Grilled Cumin Chicken with Tomatillo Sauce (serves 4)


  • 2 tsp. olive oil
  • 1/2 tsp. ground cumin
  • 1/8 tsp. freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 lb. tomatillos
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup cilantro leaves
  • 1/4 cup chopped green onions
  • 2 TB fresh lime juice
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1 garlic clove, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 tsp. salt
  • Cooking spray

  • Directions:

    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.

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