Photo of Grilled Chicken with Grilled Tomatillo Salsa by WW

Grilled Chicken with Grilled Tomatillo Salsa

SmartPoints® value per serving
Total Time
50 min
30 min
20 min
If you don’t have a grill or grill pan, you can broil the chicken and the tomatillo mixture (no need to wrap it in foil).


Uncooked boneless skinless chicken breast(s)

2 pound(s)

Ground cumin

1 tsp(s)

Kosher salt

3 tsp(s), divided

Extra virgin olive oil

2 tbsp(s), divided


1 pound(s), papery husks removed, rinsed, cored, roughly chopped

Jalapeño pepper(s)

1 small, stemmed, seeded, roughly chopped

Uncooked onion(s)

1 small, yellow variety, thinly sliced


½ cup(s), leaves (plus a few extra for serving)

Fresh lime juice

¼ cup(s)

Garlic clove(s)

2 clove(s), medium, thinly sliced


  1. Prepare your grill for medium-high heat (or heat a large grill pan set over a couple of burners); make sure your grates are super-clean.
  2. Meanwhile, place chicken in a large bowl; sprinkle with cumin and 1 tsp salt. Drizzle chicken with 1 Tbsp oil; evenly coat chicken with seasonings using your hands.
  3. Place tomatillos, jalapeño, onion and garlic on a large piece of aluminum foil; drizzle with remaining Tbsp oil and sprinkle with 1 tsp salt. Use your hands to mix everything together; fold foil to create a secure package (use a second piece of foil if needed).
  4. Place chicken and foil packet on grill. Cook, turning chicken and foil packet halfway through grilling, until chicken is browned and firm to touch and vegetables are softened (check by carefully opening package), 15 minutes total.
  5. Transfer chicken to a cutting board; let rest while you finish making salsa.
  6. Carefully transfer contents of foil packet (including all of juice) to a blender or food processor; add cilantro, lime juice and remaining tsp salt. Pulse until smooth; add more salt and/or lime juice if necessary.
  7. Thickly slice chicken; transfer to a serving platter. Drizzle salsa over top and garnish with cilantro; serve immediately.
  8. Serving size: 3 oz chicken plus 1/3 c salsa


You can make the tomatillo salsa up to 3 days ahead.