If you plan to fire up the BBQ grill tonight (and we know you do!), prepare this recipe and enjoy delicious grilled chicken breasts marinated in lime juice. The side of corn-tomatillo salsa is the perfect complement to the main dish, offering two unique flavors in one. This recipe yields six servings and takes just 40 minutes to prepare and 19 minutes to grill.
• 6 skinless, boneless chicken breasts
• 5 (approximately ½ pound) tomatillos, rinsed, and papery skins removed
• 2 slices of yellow onion, each ½-inch thick
• 1 medium three to four-inch long poblano chile
• 1 ear of sweet corn, husked
• ½ cup sour cream
• ¼ cup olive oil
• ¼ cup cilantro leaves, packed tightly
• 1 tablespoon extra virgin olive oil
• 1 tablespoon (approximately 6 cloves) minced garlic
• 1 ½ teaspoons salt
• ½ teaspoon brown sugar
• ½ teaspoon pepper
• Jalapeno peppers, sliced
• Fresh lime wedges
• Peel and juice of one lime
• Sprigs of cilantro
• Paper towels
• Plastic wrap
• Large, resealable plastic bag
• Small bowl
• Meat pounder
Step 1: Wash chicken breasts and use the paper towels to pat them dry. Put the breasts, smooth side facing down, between two pieces of plastic wrap. Pound the breasts to a thickness of ½ inch.
Step 2: Add the pepper, salt, garlic, 2 tablespoons lime juice, and ¼ cup olive oil to the resealable bag. Add the chicken breasts to the bag, press the air out of the bag, and seal it. Turn the bag to evenly coat the chicken breasts. Marinate chicken breasts for between 1 and 2 hours in the refrigerator.
Step 3: Adjust the grill to medium heat.
Step 4: Brush olive oil on the corn, chile, tomatillos, and onion. Grill these vegetables on medium heat, turning when necessary, until the tomatillos soften and start collapsing, the corn becomes tender, the chile is lightly charred and softened, and the unions are charred lightly. It will take approximately 10 minutes for the onion to cool and between 12 and 15 minutes took cook the chile and tomatillos.
Step 5: Put the chile in the small bowl, cover the bowl with plastic wrap, and allow 10 minutes for the chile to steam. Peel the skin off the chile and discard this. Remove the seeds and stem.
Step 6: Add the brown sugar, ¼ teaspoon salt, cilantro, and all vegetables but the corn to the blender. Puree ingredients and stir in the corn. Add more salt or brown sugar to taste.
Step 7: Adjust the grill temperature to high heat. Remove the chicken breasts from the bag, allowing the excess liquid to drip back into the bag, then discard the liquid. Grill the chicken breasts with the smooth sides down for between 3 and 4 minutes. Turn the chicken breasts over and grill 1 or 2 minutes longer, then transfer to a serving platter.
Step 8: Whisk 1 tablespoon of olive oil, sour cream, ¼ teaspoon pepper, ¼ teaspoon salt, the lime peel, and the remaining lime juice in the bowl.
Step 9: Spoon the salsa over the chicken breasts and pass the cilantro, sliced jalapenos, lime wedges, and sour cream.