Grilled chicken with tomatillo salsa

Grilled Chicken with Tomatillo Salsa

Points® value
Total Time
45 min
30 min
15 min
Grill tomatillos and chicken together with jalapeños, onions, and garlic in a foil packet for quick, easy preparation and to let the chicken soak in the flavors of the fresh ingredients. Be careful when opening the foil to check the doneness of the ingredients, as there will be a lot of steam. 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). You can make the tomatillo salsa up to 3 days ahead.


Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

2 pound(s)

Ground cumin

1 tsp

Kosher salt

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

Jalapeño pepper

1 small, stemmed, seeded, and roughly chopped

Uncooked onion

1 small, yellow variety, thinly sliced


2 clove(s), thinly sliced


½ cup(s), leaves, plus more for garnish

Fresh lime juice

¼ cup(s), or more to taste


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. Serving size: 3 oz chicken plus 1⁄3 cup salsa