Heart Healthy Grilled Chicken And Green Chili Sauc... |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 4 |
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A spicy Mexican/South American dish inspired by my dad's recent trip to Cuba! Play with the peppers to adjust the heat level. Ingredients:
4 skinless, boneless chicken breasts |
1/4 cup olive oil |
juice of 2 limes |
1/4 teaspoon oregano |
1/2 teaspoon black pepper |
1/4 cup water |
10 to 12 tomatillos, husks removed and cut in half |
1/2 medium onion, quartered |
2 cloves garlic, finely chopped |
2 serrano or jalapeño peppers |
2 tablespoons cilantro, chopped |
1/4 teaspoon salt |
Directions:
1. Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish.
2. Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight.
3. Put water, tomatillos, and onion into a saucepan.
4. Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender.
5. In a blender, place the cooked onion, tomatillos, and any remaining water.
6. Add the garlic, peppers, cilantro, salt, and the remaining lime juice and blend until smooth.
7. Place the sauce in a bowl and refrigerate.
8. Place the chicken breasts on a hot grill and cook until done.
9. Pour the sauce over the hot chicken and serve.
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