You'll only need to purchase one package of prechopped green, yellow, and red bell pepper to use in the salsa and the corn.
Oxmoor House MARCH 2010
1. Prepare grill.
2. Grate rind from lime and squeeze juice to measure 1/8 teaspoon and 1 tablespoon, respectively. Place rind and juice in a medium bowl. Cut tomatillos in half.
3. Heat a medium nonstick skillet over medium-high heat. Add tomatillo halves, skin side down; cook 4 minutes or until lightly charred on edges. Turn tomatillos over, and move to one side of pan; add bell pepper on the other side. Cook 2 minutes or until bell pepper is lightly charred, stirring occasionally (do not stir tomatillos). Remove pan from heat; remove tomatillos from pan, and coarsely chop. Add tomatillo, bell pepper, and cilantro to lime juice mixture; toss well.
4. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Spoon tomatillo salsa over chicken.
Serve with: Cumin Corn
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