It's Football Season! So, if you're looking for something delicious to serve on game day, then consider adding these Roasted Tomatillo Chimichurri Chicken Skewers to your menu. Your family & guests will flip for this chicken recipe!
Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins
Chicken
1 pound boneless chicken breast, cut into 1 inch strips
1/2 cup grapeseed oil
1/4 cup lime juice
1/2 teaspoon dry coriander
you will also need skewers
Roasted Tomatillo Chimichurri
8 tomatillos, husked and rinsed
1 bunch cilantro (3/4 cup packed cilantro leaves) or use Italian parsley instead
3 cloves garlic
1/3-1/2 serrano or jalapeno (or both)
juice one lime
salt to taste
1
Combine the grapeseed oil, lime juice and coriander in a bowl. Marinate the chicken in that mixture for 10 minutes.
2
Pre heat a grill or sauté pan to medium high heat. Remove the chicken from the marinade and cook a few minutes on each side until opaque and cooked through.
3
Roast the tomatillos 4 inches from the broiler until blotchy, blackened and soft. This will take about 5 minutes. Flip them over and roast the other side. The tomatillos will turn from a bright lime green to an olive green. Cool, then transfer them to a blender. Blend the tomatillos with the cilantro, garlic, serrano/jalapeno and lime. Season with salt to taste.
4
Skewer the chicken when it has cooled to the touch. Dip in the chimichurri tomatillo sauce.
Ingredients
Chicken
1 pound boneless chicken breast, cut into 1 inch strips
1/2 cup grapeseed oil
1/4 cup lime juice
1/2 teaspoon dry coriander
you will also need skewers
Roasted Tomatillo Chimichurri
8 tomatillos, husked and rinsed
1 bunch cilantro (3/4 cup packed cilantro leaves) or use Italian parsley instead
3 cloves garlic
1/3-1/2 serrano or jalapeno (or both)
juice one lime
salt to taste
Directions
1
Combine the grapeseed oil, lime juice and coriander in a bowl. Marinate the chicken in that mixture for 10 minutes.
2
Pre heat a grill or sauté pan to medium high heat. Remove the chicken from the marinade and cook a few minutes on each side until opaque and cooked through.
3
Roast the tomatillos 4 inches from the broiler until blotchy, blackened and soft. This will take about 5 minutes. Flip them over and roast the other side. The tomatillos will turn from a bright lime green to an olive green. Cool, then transfer them to a blender. Blend the tomatillos with the cilantro, garlic, serrano/jalapeno and lime. Season with salt to taste.
4
Skewer the chicken when it has cooled to the touch. Dip in the chimichurri tomatillo sauce.
AuthoradminCategoryAppetizers, Chicken, Game Day, PaleoCuisineHealthy, MexicanCooking MethodGrilling, SauteeingDifficultyBeginner
