Grilled Cumin Chicken With Fresh Tomatillo Sauce |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Recipe modified from CookingLight. Serve with chipotle rice. Ingredients:
4 teaspoons olive oil |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper, freshly ground |
2 garlic cloves, crushed peeled and minced |
4 (6 ounce) skinless boneless, chicken breast halves |
1/2 lb tomatillo |
1/2 cup chicken broth, fat free and reduced sodium |
1/4 cup cilantro leaf |
1/4 cup onion, chopped |
2 tablespoons lime juice |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1 garlic clove, crushed peeled and chopped |
1 jalapeno pepper, seeded and chopped |
1/4 teaspoon salt |
Directions:
1. Prepare the grill to medium-high heat.
2. Combine the first 4 ingredients in a large ziplock bag. Add chicken to the bag; seal and allow to stand for 15 minutes.
3. Discard husks and stems from the 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 the next 6 ingredients in a food processor; process until smooth.
4. Remove chicken from he bag; discard marinade. Sprinkle chicken evenly with 1/4 t salt. Place on a grill rack coated with cooking spray; grill about 6 minutes on each side or till done.
5. Serve with tomatillo sauce and rice.
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