Ingredients
The following ingredients have 4 Servings
- 4 spray(s) Cooking spray
- 2 pound(s) Uncooked boneless skinless chicken breast
- 1 tsp Ground cumin
- 3 tsp Kosher salt (or more to taste), divided
- 2 Tbsp Extra virgin olive oil divided
- 1 pound(s) Tomatillo(s) papery husks removed, rinsed, cored, and roughly chopped
- 1 small Jalapeño pepper(s) stemmed, seeded, and roughly chopped
- 1 small Uncooked onion(s) yellow variety, thinly sliced
- 2 medium clove(s) Garlic thinly sliced
- 0.5 cup(s) Cilantro leaves, plus more for garnish
- 0.25 cup(s) Fresh lime juice or more to taste
Instruction
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In large bowl, sprinkle chicken with cumin and 1 tsp salt. Drizzle with 1 tbsp oil and toss to coat. On 1 side of large piece of heavy-duty foil, arrange tomatillos, jalapeño, onion, and garlic. Drizzle with remaining 1 tbsp oil and sprinkle with 1 tsp salt. Using your hands, mix vegetables to combine. Fold foil over vegetables and crimp edges to tightly seal packet.
- Transfer chicken and packet to grill. Cook, turning chicken and packet halfway through cooking, until chicken is charred in spots and cooked through, instant-read thermometer inserted into centers registers 165°F, and vegetables in packet are softened, about 15 minutes total. (Check carefully when opening packet; steam will be released.) Transfer chicken to cutting board and let rest.
- Meanwhile, carefully transfer vegetables (including juices) to blender or food processor. Add cilantro, lime juice, and remaining 1 tsp salt and pulse until smooth. Season salsa to taste with more salt and/or lime juice.
- Slice chicken in thick slices and transfer to platter. Drizzle salsa over top and garnish with more cilantro. Serve immediately. (The salsa can be made up to 3 days ahead.)
- Serving size: 3 oz chicken plus 1⁄3 cup salsa
