Grilled chicken with tomatillo salsa
Uncooked boneless skinless chicken breast
3 tsp, (or more to taste), divided
Extra virgin olive oil
2 Tbsp, divided
1 pound(s), papery husks removed, rinsed, cored, and roughly chopped
1 small, stemmed, seeded, and roughly chopped
1 small, yellow variety, thinly sliced
2 medium clove(s), thinly sliced
½ cup(s), leaves, plus more for garnish
Fresh lime juice
¼ cup(s), or more to taste
- 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