Lime Marinated Grilled Chicken with Salsa Verde
Ingredients
For the Marinade:
- 4 boneless skinless chicken breasts
- 2 limes juiced
- ½ C olive oil
- 3 T honey
- 2 cloves garlic minced
- ½ t salt
- ⅛ t freshly ground black pepper
For the Salsa Verde
- 10 to matillos halved
- 1 sweet onion chopped
- ½ C fresh cilantro chopped
- ½ lime juiced
- 1 jalapeno pepper (seeded for less heat or leave some seeds if you prefer the heat) chopped
- ⅛-1/4 t salt to taste
Instructions
Prepare the marinade:
- Whisk together lime juice, olive oil, honey, garlic, salt and pepper. Place chicken in a resealable plastic bag and pour marinade over chicken. Seal bag and massage chicken and marinade to make sure chicken is even covered. Refrigerate 4-12 hours.
Prepare the Salsa Verde:
- Preheat oven to 450. Place tomatillos, cut side down, on a non stick baking sheet. Roast 5-10 minutes, until softened.
- Place roasted tomatillos, onion, cilantro, lime juice, jalapeno and salt in a blender or food processor. Process until smooth.
Put it all together:
- Preheat grill to medium/low heat. Place marinated chicken breasts on grill and cook about 6-8 minutes per side, or until internal temperature reaches 165.
- Top grilled chicken with Salsa Verde and serve over rice, couscous or quinoa.