Recipes and Cooking Lime-Marinated Chicken and Tomatillo-Corn Salsa 4.4 (8) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2010 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Marinate Time: 1 hrs Grill Time: 19 mins Stand Time: 10 mins Total Time: 2 hrs 9 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 boneless, skinless chicken breasts ¼ cup olive oil Juice and peel of one lime 1 tablespoon minced garlic (about 6 cloves) 1 ½ teaspoon kosher salt ½ teaspoon ground pepper 2 1/2-inch-thick slices yellow onion 5 tomatillos, (about 1/2 pound) papery skins removed, rinsed 1 ear fresh sweet corn, husked 1 medium poblano chile, 3 to 4 inches long ¼ cup tightly packed fresh cilantro leaves ½ teaspoon brown sugar ½ cup sour cream 1 tablespoon extra virgin olive oil Fresh lime wedges Sliced jalapeño peppers Cilantro sprigs Directions Remove tenders from underside of each breast if present (save for another use). One at a time, place each breast, smooth side down, between 2 sheets of plastic wrap. Pound to even 1/2-inch thickness (see tip below). In large resealable bag combine the 1/4 cup olive oil, 2 tablespoons of the lime juice, the garlic, salt, and pepper. Add chicken, press air out of bag, and seal. Turn to coat evenly. Marinate, refrigerated, for 1 to 2 hours. 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. Peel off skin from chile; discard. Remove stem and seeds. Place vegetables (except corn), cilantro, brown sugar, and 1/4 teaspoon salt in food processor or blender. Whirl until pureed; stir in corn. Add more brown sugar or salt to taste. 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. In bowl whisk together sour cream, the 1 tablespoon olive oil, lime peel, remaining juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. To serve, spoon salsa over chicken. Pass lime sour cream, lime wedges, sliced jalapeños, and cilantro. Makes 6 servings. 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. Pounding Chicken: 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. Rate it Print Nutrition Facts (per serving) 328 Calories 16g Fat 10g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 328 % Daily Value * Total Fat 16g 21% Saturated Fat 4g 20% Cholesterol 96mg 32% Sodium 579mg 25% Total Carbohydrate 10g 4% Total Sugars 2g Protein 37g Vitamin C 0.6mg 3% Calcium 50.5mg 4% Iron 1.8mg 10% Potassium 547mg 12% Folate, total 24.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.