Pat chicken dry with paper towels and season with salt & pepper. Brush onion rounds and jalapeno with oil and season with salt. Grill chicken over hot fire until well browned and meat registers 160 degrees, about 5 mins per side. Grill onion and jalapeno until lightly charred and soft, about 5 mins per side. Transfer chicken, onion, and jalapeno to cutting board and tent with foil. Grill tortillas until lightly charred and warmed through, 1-2 mins per side. Transfer to plate and cover with foil.
When cool enough to handle, coarsely chop onion and jalapeno. Pulse tomatillos, onion, jalapeno, cilantro, lime juice, garlic, and 1/2 tsp salt in food processor until coarsely ground. Slice chicken and serve with salsa verde and tortillas.
Originally Submitted
9/20/2010
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