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Roasted Tomatillo Chimichurri Chicken Skewers

Authoradmin
DifficultyBeginner

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 Serving
Prep 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.

Roasted Tomatillo Chimichurri Chicken Skewers

~ Marla Meridith

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