GRILLED CHICKEN TACOS WITH SALSA VERDE

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GRILLED CHICKEN TACOS WITH SALSA VERDE

SERVES 4

4 (6-ounce)boneless,skinless chicken breasts, trimmed

Salt and pepper

1 onion, sliced into 1/2-inch-thick rounds

1 jalapeno chile, stemmed,halved, and seeded

1 tbsp vegetable oil

8  (6-inch) corn tortillas

1 (11-ounce) can tomatillos,drained

1/2 chopped fresh cilantro

1 tbsp lime juice

2 garlic cloves, minced

1.  Pat breasts dry with paper towels and season with salt and pepper. Brush onion rounds and jalapeno with oil and season with salt. Grill breasts over hot fire until well browned and meat registers 160 degrees, 5 to 6 minutes per side.

2. Meanwhile, grill onion rounds and jalapeno until lightly charred and softened, about 5 minutes per side. Transfer breasts, onion rounds, and jalapeno to cutting board and tent breasts with aluminum foil. Grill tortillas until lightly charred and warmed through, 1 to 2 minutes per side. Transfer to plate and cover with foil.

3. When cool enough to handle, coarsely chop onion rounds and jalapeno. Pulse onion, jalapeno, tomatillos, cilantro,lime juice, garlic, and 1/2 tsp salt in food processor until coarsely ground. Slice breasts and serve with tortilla and salsa verde.

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