Grilled Cumin Chicken With Fresh Tomatillo Sauce

"I found this dish in Cooking Light Magazine. They suggested you serve it with chipotle rice. Combine 1 cup long-grain rice and 2 cups fat-free less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce."
 
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Ready In:
27mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Prepare grill to medium-high heat.
  • Combine the first four ingredients (olive oil, cumin, pepper, garlic) in a large zip-top plastic bag. Add chicken to the bag; seal and let stand for 15 minutes.
  • 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, green onions, lime juice, sugar, salt, garlic clove and jalapeno pepper in a food processor; process until smooth.
  • Remove chicken from the bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon of salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

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Reviews

  1. We are on a tomatillo mission to use up 40 lbs harvest - family enjoyed the FRESH sauce
     
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