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Luscious Tomatillo Sauce

Pressed Grilled Chicken with Luscious Tomatillo Sauce

Lightening up after the Holidays ~ Marinated, Pressed Grilled Chicken with a Zesty Tomatillo Sauce over Quinoa with Veggies – low in calories, high in flavor

Pressed Grilled Chicken with a Luscious, Zesty Tomatillo Sauce
Blistering Tomatillos, Garlic, Onion, Chiles and Garlic for the Tomatillo Sauce

Luscious Tomatillo Sauce


1 ½ pounds boneless and skinless chicken breasts , cleaned, dried and trimmed

2 teaspoons fresh lime juice

1 teaspoon fresh garlic, finely grated or minced

2 teaspoons extra virgin olive oil

1 teaspoons raw honey

⅛ teaspoon freshly cracked black pepper

⅛ teaspoon dried oregano

Tomatillo Sauce
1 tablespoon extra virgin olive oil

1 pound fresh tomatillos, ripe, look for firm; dark green color

4 medium fresh garlic cloves, peeled

½ cup onion, peeled, large chop

1 tablespoon hot green chiles*, large chop

⅛ teaspoon freshly cracked black pepper

½ teaspoon pure cane sugar

½ teaspoon sea salt

2 tablespoons fresh lime juice

½ cup fresh parsley, or cilantro, cleaned, dried, large chop




(Can make the Tomatillo sauce unto 3 days ahead of time.)
Marinate Chicken for at least 4 hours, or overnight.
Cook in a ridged grill pan with a heavy pan on top.
Cool slightly, cut on the diagonal.


Make Tomatillo Sauce:
Blister first 5 ingredients in a cast iron or heavy skillet.
Add to the carafe of a blender with remaining ingredients and puree
smooth or chunky.


Serve over cooked Quinoa with Grilled Vegetables**


Add chicken to a plate to hold.
Whisk next 6 ingredients together (lime juice through oregano) and pour over the chicken. (Can add some fresh thyme sprigs if you like.) Cover and marinate in the refrigerator for at least 4 hours, or overnight.


Heat a ridged grill pan to high heat, brush with a little neutral oil.
Add the chicken, weight down with a heavy skillet, press down slightly (I used a cast iron one.)
Cook until strong grill marks form, about 5 minutes.
Remove the top skillet, turn chicken over. Reduce heat to low – add back the top skillet and cook until almost cooked through.
Add to a baking dish. Sprinkle wit a little sea salt.


Make Tomatillo Sauce:
Remove husks from tomatillos, wash off any sticky residue, cut into quarters.
In a 12″ cast iron or heavy skillet, add 1 T. extra virgin olive oil, set heat to high. When the oil shimmers add the tomatillos, garlic cloves, onions and chiles.
Leave to blister – do not stir yet.
In about 3 minutes, when blackened underneath, add the black pepper, sugar and salt; stir for 3 minutes.
The vegetables should be softened but still bright in color. Cool slightly.
Add the mixture to the carafe of a blender with the remaining lime juice and parsley.
Blend to puree – can leave a little chunky or blend smooth.


Finish the dish:
Pour 1 cup of Tomatillo Sauce over the chicken in pan.
Cover with foil and bake for 10 minutes until cooked through and flavorful.
Let cool slightly, cut on the diagonal.

*Green Chiles: I’ve used Hungarian Wax Green Chiles which are similar to heat to Jalapeños. Can use Serranos, which are twice as hot.

**Serving tips:
Nice on top of a Quinoa Pilaf with chopped Roasted Vegetables.


See BLOG for many photos of this recipe, and more information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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