Grilled Chicken with Chile Verde Sauce


prep 1:10       total 2:00


3 servings



3 chicken breast filets, pounded thin
3 tbsp. tequila
1 lime, juice of
2 tbsp. chopped cilantro
6 cloves garlic, minced

Chile Verde Sauce

2 tbsp. lard or
1 onion, coarsely chopped
1/2 lb. tomatillos, outer husks removed, and chopped
4 fresh poblano chiles, seeded and chopped
6 fresh anaheim chiles, seeded and chopped
2 fresh jalapeno chiles, seeded and chopped
1 cup chopped cilantro
1 can (14 oz.) chicken broth


Marinate the chicken with the ingredients for chicken for at least 1

To prepare sauce, saute onions in lard until softened. Add remaining sauce ingredients and simmer until peppers are tender. Allow mixture to cool and puree in batches in a food processor. If necessary, add water to yield 1 quart total. Set aside.

Grill chicken over hot coals until cooked through. Serve with warmed sauce spooned over. Freeze any remaining sauce (it's good for chicken again, or also enchiladas, etc.)

Author's Comments

This makes extra sauce, which is easy to freeze and use for more chicken, or even enchiladas.

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