Online Recipe Book

Grilled Tomatillo Chicken

2 servings
Prep info
25 min prep + 15 min cook
Prep time
Not set
Cook time
40 minutes
Time required
40 minutes
Oven preheat
Mains - Misc


  • 2 chicken breasts (boneless skinless halves)
  • 2 provolone cheese (slices)
  • 1/2 c chopped onion
  • 1 T olive oil
  • 3 chopped tomatillos (husks removed)
  • 2 T lime juice
  • 3 chopped pickled jalapeno peppers
  • 1 cloves minced garlic
  • 2 T minced cilantro (fresh)
  • 1/2 t ground cumin
  • 1/4 t Salt (Sea)
  • 1/8 t freshly ground black pepper
  • cooked rice (for serving)
  • sour cream (for serving, optional)


Grill chicken breasts, covered, over medium heat for 4-7 minutes on each side, or until meat thermometer reads 160F.  Top with cheese and cook until melted.

While chicken is cooking, prepare the sauce:

In a large skillet, saute onion in oil until tender.  Add tomatillos, lime juice, jalapenos, and garlic; cook for 3 minutes longer.  Stir in cilantro, cumin, salt, and pepper.  Remove from heat and top chicken with sauce over hot rice.  Add a dollop of sour cream if desired.


SJ Note 7 Sept 2011: This was tasty!  I thought this was going to taste a lot like Chicken with Tomatillos and Cilantro ( ), but the cheese and rice really did make a difference.  Still a lot of the same flavors, so if you like the one you'll likely like the other; if you don't like one you'll likely dislike the other.  We didn't have any provolone in the house, so we used applewood smoked cheddar.  A keeper!