Grilled chicken with salsa verde

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 335, total fat 11 G., saturated fats 2 G., proteins 41 G., carbohydrates 17 G., fiber 3 G., cholesterol 124 mg, sodium 807 mg, sugar 6 G.

Before grilling, marinate the chicken breast for a few minutes in a flavorful mixture with chipotle peppers, which imparts not only a piquant flavor but also a subtle smoky note that enhances the aroma of the charcoal grill. Don't forget to soak the wooden skewers in water to prevent them from burning. Pair these chicken kebabs with homemade salsa verde, a Mexican tomatillo-based sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetable oil to grease the grill grate
1/4 cup freshly squeezed lime juice
3 cloves garlic, thinly sliced
1 chipotle pepper in adobo sauce, coarsely chopped
2 large skinless, boneless chicken breasts, cut into 2.5cm pieces (about 700g)
450 g tomatillos, peeled and washed
A quarter of a jalapeño pod
A quarter of a medium onion
4 sprigs of cilantro
Warm wheat tortillas, for serving
Special equipment: 4 wooden skewers, 30 cm long.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, lime, cilantro, salsa sauce, chipotle peppers in adobo sauce

Cooking the dish according to the recipe:

Preheat an outdoor grill to medium heat. Soak four wooden skewers in water for at least 30 minutes.
In a medium bowl, combine lime juice, 2 cloves of garlic, and chipotle pepper. Season with salt and pepper to taste. Add the chicken, stir well to coat, and set aside for 20 minutes.

Meanwhile, place the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until softened, about 7 minutes, then drain. In a blender, combine the jalapeño, onion, remaining 1 clove of garlic, and 1 teaspoon of salt and blend until smooth. Add the tomatillos and cilantro sprigs and blend until smooth.
Remove the chicken from the marinade and thread onto soaked wooden skewers. Lightly coat the grill grate with vegetable oil. Grill the chicken, turning frequently, until cooked through, 4-6 minutes. Serve with salsa verde and warm tortillas.

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