Grilled Chicken With Green Chile Sauce | Mexican Food Recipes | Pollo Asado a la Parrilla con Salsa Verde

Mexican Food Recipes

Pollo Asado a la Parrilla con Salsa Verde

Grilled Chicken With Green Chile Sauce

Mexican style grilled chicken with Salsa Verde. Thick mouth-watering smoke rises into the air of your backyard patio. The aroma sets off insant hunger pains in anyone who passes by...

Watching your calories?

Capt'n Salsa suggests you remove the skin from the chicken breast and use a low fat sour cream for topping along with this awesome Salsa Verde.

Pollo Asado a la Parrilla con Salsa Verde

4 skinless, boneless chicken breasts

1/4 cup olive oil juice of 2 limes

1/4 teaspoon oregano

1/2 teaspoon black pepper

1/4 cup water

10 to 12 tomatillos, husks removed and cut in half

1/2 medium onion, quartered

2 cloves garlic, finely chopped

2 serrano or jalapeño peppers

2 tablespoons cilantro, chopped

1/4 teaspoon salt

1/4 cup low fat sour cream

1. Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir. Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight. Turn the chicken periodically to marinate chicken on both sides.

2. Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, place the cooked onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the remaining lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate.

3. Place the chicken breasts on a hot grill and cook until done. Place the chicken on a serving platter.

4. Spoon a tablespoon of low fat sour cream over each chicken breast. Pour the sauce over the sour cream.

Yield: 4 servings.

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