Lime-Marinated Chicken And Tomatillo-Corn Salsa

Name: Lime-Marinated Chicken And Tomatillo-Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless, skinless chicken breasts; 1/4 cup olive oil; Juice and zest of one lime; 1 Tbsp. minced garlic (about 6 cloves); 1-1/2 tsp. kosher salt; 1/2 tsp. ground pepper; Tomatillo-Corn Salsa; 2 1/2-inch-thick slices yellow onion; 5 tomatillos, (about 1/2 lb.) papery skins removed, rinsed; 1 ear fresh sweet corn, husked; 1 medium poblano chile, 3 to 4 inches long; 1/4 cup tightly packed fresh cilantro leaves; 1/2 tsp. brown sugar; 1/2 cup sour cream; 1 Tbsp. extra virgin olive oil; Fresh lime wedges, sliced jalapeno peppers, and cilantro sprigs

Servings: persons

6 boneless, skinless chicken breasts
1/4 cup olive oil
Juice and zest of one lime
1 Tbsp. minced garlic (about 6 cloves)
1-1/2 tsp. kosher salt
1/2 tsp. ground pepper
Tomatillo-Corn Salsa
2 1/2-inch-thick slices yellow onion
5 tomatillos, (about 1/2 lb.) papery skins removed, rinsed
1 ear fresh sweet corn, husked
1 medium poblano chile, 3 to 4 inches long
1/4 cup tightly packed fresh cilantro leaves
1/2 tsp. brown sugar
1/2 cup sour cream
1 Tbsp. extra virgin olive oil
Fresh lime wedges, sliced jalapeno peppers, and cilantro sprigs

1
3. Prepare grill for direct cooking over medium heat (about 400 degrees F). Prepare Tomato-Corn Salsa: Brush onion, tomatillos, corn, and chile with olive oil. Grill vegetables over direct medium heat, with lid closed as much as possible, until onions are lightly charred, tomatillos soften and begin to collapse, corn is tender, and chile is softened and lightly charred, turning as needed. (About 10 minutes for onion, and 12 to 15 minutes for tomatillos and chiles.) Place chile in bowl. Cover with plastic; let steam 10 minutes.
2
Peel off skin from chile; discard. Remove stem and seeds. Place vegetables (except corn), cilantro, brown sugar, and 1/4 tsp. salt in food processor or blender. Whirl until pureed; stir in corn. Add more brown sugar or salt to taste.
3
4. Increase grill temperature to high (about 500 degrees F) or add additional coals and heat until high heat is reached. Remove chicken from bag, letting excess liquid drip back into bag; discard liquid. Grill chicken, smooth side down, over direct high heat, with lid closed as much as possible, until well marked, 3 to 4 minutes. Turn; grill just until cooked all the way through, 1 to 2 minutes more. Transfer to a platter.
4
5. In bowl whisk together sour cream, the 1 Tbsp. olive oil, lime zest, remaining juice, 1/4 tsp. salt, and 1/4 tsp. pepper. To serve, spoon salsa over chicken. Pass lime sour cream, lime wedges, sliced jalapenos, and cilantro. Makes 6 servings.
5
Pounding Chicken: Jamie pounds his chicken, so that it cooks faster and more evenly. Place chicken breasts between two pieces of plastic wrap. Using a flat meat mallet or rolling pin, gently pound meat, starting at the thicker end of the breast and pounding to an even 1/2-inch thickness.
6
Direct Grilling: For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cut that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 boneless, skinless chicken breasts, 1/4 cup olive oil, Juice and zest of one lime, 1 Tbsp. minced garlic (about 6 cloves), and more.

Yes, Lime-Marinated Chicken And Tomatillo-Corn Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!