Grilled Chicken With Tomatillo Salsa Food

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GRILLED TOMATILLO SALSA



Grilled Tomatillo Salsa image

Fire up the grill for a salsa packed with tomatillo, onion and cilantro and a shot of chipotle chile.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 6

8 ounces tomatillos, husked and well washed (about 3 large tomatillos)
1/2 medium yellow onion, cut lengthwise into 3 wedges
1 large clove garlic, unpeeled
1/4 cup fresh cilantro leaves
1 chipotle chile in adobo sauce
Kosher salt

Steps:

  • Prepare a grill over medium heat.
  • Put the tomatillos, onion and garlic on the grill (put the garlic on a metal skewer or small piece of aluminum foil to keep it from slipping through the grates.) Grill the vegetables, removing them as they are ready, until the tomatillos, turning as needed, are soft but not bursting, the onion is tender and the garlic skin is charred, 5 to 15 minutes. Cool slightly.
  • Peel the garlic and put in a blender with the tomatillos, onion, cilantro, chipotle chile and 1/2 teaspoon salt. Blend until well incorporated but slightly chunky.

CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA



Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa image

Provided by Fred Thompson

Categories     Chicken     Poultry     Marinate     Backyard BBQ     Dinner     Spice     Summer     Grill     Grill/Barbecue     Cumin     Advance Prep Required     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4-8

Number Of Ingredients 10

8 bone-in, skin-on chicken thighs
1/4 cup (2 fl oz/60 ml) canola oil
1/4 cup (1 oz/30 g) Cumin Crust Rub
For the Tomatillo Salsa
7 large tomatillos, papery husks removed, and cut in half
1 jalapeño chile, halved lengthwise and seeded
1/4 cup (2 fl oz/60 ml) fresh lime juice
1 tablespoon olive oil
1/2 cup (3/4 oz/20 g) chopped fresh cilantro
Kosher salt

Steps:

  • 1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
  • 2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°-375°F (180°-190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
  • 3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
  • 4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10-15 minutes on each side.
  • 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.

GRILLED BASIL CHICKEN AND TOMATOES



Grilled Basil Chicken and Tomatoes image

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
8 plum tomatoes
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 171mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED CHICKEN WITH TOMATILLO SALSA



Grilled Chicken with Tomatillo Salsa image

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 flavours 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.

Categories     Dinner,Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 11

4 spray(s) Cooking spray
2 pound(s) Uncooked boneless skinless chicken breast(s)
1 tsp(s) Ground cumin
3 tsp(s) Kosher salt divided
2 tbsp(s) Extra virgin olive oil divided
1 pound(s) Tomatillo papery husks removed, rinsed, cored, roughly chopped
1 small Jalapeño pepper(s) stemmed, seeded, roughly chopped
1 small Uncooked onion(s) yellow variety, thinly sliced
2 clove(s), large Garlic clove(s) thinly sliced
0.5 cup(s) Cilantro leaves, plus more for garnish
0.25 cup(s) Fresh lime juice or more to taste

Steps:

  • 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

Nutrition Facts : Calories 103 kcal

GRILLED CHICKEN WITH SALSA VERDE



Grilled Chicken with Salsa Verde image

Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

Vegetable oil, for oiling the grill grates
1/4 cup fresh lime juice
3 garlic cloves, sliced
1 chipotle chile in adobo, coarsely chopped
Kosher salt and freshly ground black pepper
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/2 pounds)
1 pound tomatillos, husked and rinsed
1/4 jalapeno
1/4 medium onion
4 sprigs fresh cilantro
Warm flour tortillas, for serving

Steps:

  • Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes.
  • Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate.
  • Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth.
  • Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas.

GRILLED CHICKEN WITH TOMATILLO-TOMATO SALSA



Grilled Chicken with Tomatillo-Tomato Salsa image

Spanish for "little tomatoes," tomatillos are most delicious in their green state. Rinse them after you peel away the husks to remove any sticky coating.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 10

Olive oil, for grill
5 tablespoons fresh lime juice
2 garlic cloves, minced
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1/2 small red onion, quartered
1/2 jalapeno pepper, ribs and seeds removed, roughly chopped
8 ounces tomatillos (about 4), peeled, rinsed, cored, and quartered
1 cup grape tomatoes, halved or quartered if large
1/2 cup whole cilantro leaves

Steps:

  • Heat grill to medium; lightly oil grates. In a shallow dish, stir together 2 tablespoons lime juice and garlic; season with salt and pepper. Add chicken and coat. Let sit 15 minutes.
  • In the bowl of a food processor, pulse onion and jalapeno until finely chopped. Add tomatillos and pulse once or twice. Fold in tomatoes, cilantro, and remaining lime juice; season with salt and pepper.
  • Grill chicken, covered, until opaque throughout, about 10 minutes per side. Transfer to a plate and tent with aluminum foil; let rest 5 minutes. Serve chicken with salsa.

CHILE-RUBBED GRILLED CHICKEN WITH SALSA



Chile-Rubbed Grilled Chicken With Salsa image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 skinless, boneless chicken breasts (about 2 1/4 pounds)
1 tablespoon extra-virgin olive oil, plus more for brushing
1 small clove garlic, finely grated
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon paprika
1/4 to 1/2 teaspoon chipotle chile powder
4 teaspoons fresh lime juice, plus lime wedges for serving
Kosher salt
2 tomatoes, diced
3 tomatillos, husked, rinsed and diced
1/4 cup finely diced red onion

Steps:

  • Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
  • Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
  • Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
  • Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
  • Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim

Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams

CHICKEN BREASTS WITH TOMATILLO SALSA



Chicken Breasts with Tomatillo Salsa image

I had a jar of tomatillo salsa in the pantry and decided to create an easy week night dish full of flavor. This sure fit the bill. DH asked me to write it down before I forgot what I did so I could duplicate it again. I'm watching fat, so I didn't add cheese or sour cream to my portion, but it was still delicious. Cleanup is a breeze -just throw the foil away!

Provided by PanNan

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
garlic powder
salt and pepper
1/4 teaspoon cumin seed
1/2 medium onion, halved and sliced
1 (1 pint) jar tomatillo salsa (mild or hot)
4 slices monterey jack pepper cheese
1/4 cup loosely packed chopped cilantro
4 tablespoons sour cream
8 flour tortillas

Steps:

  • Line baking tray with aluminum foil.
  • Place chicken breasts on foil.
  • Sprinkle with garlic powder, salt, and pepper to taste.
  • Sprinkle with cumin seed.
  • Place 1/4 of onion slices on each chicken breast half.
  • Cover all with tomatillo salsa.
  • Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
  • Bake foil packet on tray in 375 oven for 30 minutes.
  • Remove from oven and carefully remove top foil sheet.
  • Place a slice of pepper jack cheese on each chicken breast half.
  • Sprinkle all with chopped cilantro.
  • Return to the oven uncovered.
  • Remove from the oven when cheese has melted.
  • Meanwhile heat tortillas.
  • Serve one chicken breast per person.
  • Place a tbsp of sour cream on top of each chicken breast half.
  • Serve with hot tortillas and refried or borracho beans.

GRILLED-CHICKEN TOSTADAS WITH TOMATILLO-CILANTRO SALSA



Grilled-Chicken Tostadas with Tomatillo-Cilantro Salsa image

In this Mexican-styled recipe, blistered tomatillos meet fresh cilantro in a spicy, earthy salsa that ties together the other flavors in these crispy tostadas: smoky grilled chicken and creamy mashed beans spiced with chipotle in adobo, coriander, and cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h30m

Yield Makes 10 to 12

Number Of Ingredients 19

1 tablespoon safflower oil
1/2 medium white onion, finely chopped (1 cup)
1 teaspoon coriander seeds
2 teaspoons minced chipotle in adobo (with sauce)
Kosher salt
1/2 teaspoon ground cinnamon
1 can (15.5 ounces) red kidney beans, undrained
1/2 cup low-sodium chicken broth
12 ounces tomatillos, husked, rinsed, and dried
1/2 medium white onion, cut into 4 wedges
3 cloves garlic, peeled
2 jalapenos, stems removed
1 bunch cilantro
1/4 cup low-sodium chicken broth
1 tablespoon fresh lime juice, plus wedges for serving
Kosher salt and freshly ground pepper
1 pound boneless, skinless chicken thighs
1 tablespoon safflower oil
Tostada shells, sliced avocado, Mexican crema or sour cream, and shredded red or green cabbage, for serving

Steps:

  • Smashed Kidney Beans: Heat oil in a saucepan over medium-high. Add onion; cook until translucent, about 4 minutes. Add coriander, chipotle in adobo, and 1/2 teaspoon salt; cook 30 seconds more. Add cinnamon, beans with liquid, and broth; bring to a boil and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes more. Remove from heat.
  • Smash beans with a fork or potato masher until creamy and spreadable, leaving some intact. Let cool until warm but no longer hot before serving (if beans are too hot, tostada shells will become soft), or refrigerate in an airtight container up to 5 days (return to room temperature before serving). (Makes 2 1/4 cups.)
  • Tostadas: Heat a large skillet (preferably cast iron) over high. Add tomatillos, onion, garlic, and jalapenos in a single layer and cook, turning a few times, until blistered in places, about 5 minutes. Let cool slightly, then transfer to a blender with 1 cup packed cilantro leaves and stems, broth, lime juice, and 3/4 teaspoon salt. Puree until smooth.
  • Season chicken with salt and pepper. Return skillet to medium-high heat; swirl in oil. Add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Add 2 cups salsa (reserve the rest); reduce heat to medium-low and simmer, turning chicken a few times, until just cooked through and salsa has thickened and darkened slightly, 5 to 7 minutes. Remove from heat; let cool 10 minutes. Using 2 forks, shred chicken in skillet into bite-size pieces, tossing to evenly coat.
  • Spread 2 tablespoons smashed beans onto each tostada shell. Top with shredded-chicken mixture, avocado, crema, cabbage, remaining salsa, and more cilantro; serve with lime wedges.

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  • 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.
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  • 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.


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