Fire-Roasted Tomatillo Sauce on Grilled Chicken

28 Jul
Fire-Roasted Tomatillo Sauce on Grilled Chicken

Fire-Roasted Tomatillo Sauce on Grilled Chicken

I am astounded I am about to make my FOURTH trip over the Santiam (mountain) Pass in Oregon tomorrow for the month of July. Let’s see, I’ve been over it to do a grueling hike to Blue Pool with friends from Ohio just after the 4th of July.

Blue Pool Oregon Hike

Blue Pool Oregon Hike

I’ve visiting friends (solo) at the coast in Yachats just after that and did another grueling hike to the top of Cape Perpetua. It was much shorter than Blue Pool but twice as steep to get up it! Luckily it was a cool and foggy-ish day so I didn’t die of heat stroke hiking up it.

Me and Friend at top of Cape Perpetua

Me and Friend at top of Cape Perpetua

This past weekend we spent four days at our river property on the Siletz River at the coast and got another base set for a new deck from our dock that washed it away last year in the floods.

New Base for Deck from Dock that Pushed it out Last Year in Floods

New Base for Deck from Dock that Pushed it out Last Year in Floods

And tomorrow our family leaves for a Portland family reunion at Clear Lake! My uncle is turning 89 and my parents have also flown up from Texas so my dad (and mom) can join his brother and extended family and us for a weekend of fun. This is a photo from the reunion two years ago but we did go last year too.

Clear Lake, Oregon

Clear Lake, Oregon

Whew! So what does that have to do with food and recipes? Well, the month of July has been kind of a cheater month for me. I made this dish on a whim a couple of weeks ago on the grill when I discovered I had bought a pound of tomatillos and forgot about them in the fridge. It was hot as heck out so I whipped up an impromptu batch of tomatillo sauce to pour over grilled, marinated chicken. Yummy all the way around!

My “recipe” is just a guideline, as I didn’t even write any notes down. I just kind of cobbled it all together and served it with beans and tortillas chips. That’s just how some dinners go!

Fire-Roasted Tomatillo Sauce on Grilled Chicken

2 small chicken breasts, pounded thin
1 tablespoon olive oil
1 teaspoon minced garlic
2 teaspoons fresh lime juice
Salt or Mrs. Dash, and ground pepper, to taste
1 pound fresh tomatillos, husked and rinsed
1 large clove garlic
1 1/2 large shallot (you can sub 1/2 small onion)
More oil and a little minced garlic for veggies
1/2 cup homemade or low sodium chicken stock or broth
Shredded cheese of choice

Marinate the chicken in oil, garlic, lime juice, and spices to taste for a half hour or more. Toss the tomatillos, minced garlic and shallot in a little oil then place on a pre-heated grill set to high. (The shallot kind of fell apart hence all the pieces)

Grilling the Tomatillos, Shallots, and Garlic

Grilling the Tomatillos, Shallots, and Garlic

Grill and turn until charred.

Roasted Tomatillos, Shallots, and Garlic

Roasted Tomatillos, Shallots, and Garlic

Remove, place in blender with 1/2 or so cup of chicken stock and blitz until blended.

Ready to Blitz the Roasted Veggies and Chicken Stock

Ready to Blitz the Roasted Veggies and Chicken Stock

Pour into a cast iron skillet and simmer for about 15 minutes until reduced to desired consistency. (I put the skillet on the propane grill burner but you can do this inside too.) Stir occasionally.

Tomatillo Sauce Finishing on Grill

Tomatillo Sauce Finishing on Grill

Meanwhile, grill marinated chicken for about 5 minutes per side.

Burning Some Chicken

Burning Some Chicken

In the last few minutes, toss some shredded cheese on the chicken until melted.

Melting Da' Cheese

Melting Da’ Cheese

Remove chicken from grill, let rest under foil for a few minutes, then serve with roasted tomatillo sauce, and beans and tortilla chips, if desired.

Download and Print this Recipe

Download and Print this Yummy Recipe!

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55 Responses to “Fire-Roasted Tomatillo Sauce on Grilled Chicken”

  1. Gerlinde @ Sunnycovechef July 28, 2016 at 10:07 pm #

    This is my kind of meal Kathryn. I have to make tomatillo sauce soon. Have a nice weekend.

    Liked by 3 people

    • anotherfoodieblogger July 28, 2016 at 10:08 pm #

      Thank you so much Gerlinde, I hope you do too! It’s supposed to be almost 100 degrees tomorrow so getting into the high mountain lakes and pine trees should help alleviate some of that.

      Liked by 1 person

  2. anotherfoodieblogger July 28, 2016 at 10:38 pm #

    Note to self: NEVER use a yellowish plate again for a foodie shot. The color is disgusting. That plate is going in the donation pile STAT. Even my white balance couldn’t fix the nasty color. LOL. I’m going all white/off-white from here on out. That should lighten up my food blog dish cabinet for sure. πŸ™‚

    Like

  3. Teagan Geneviene July 29, 2016 at 1:01 am #

    Good golly Miss Molly! Just call you Wonder Woman. What an amazing summer you’re having (and glorious views)… and you still did this beautiful step by step post. It looks and sounds so delicious. I love green tomatillo sauce. Have a fabulous Friday. Mega hugs!

    Liked by 1 person

  4. Cheryl "Cheffie Cooks" Wiser July 29, 2016 at 3:48 am #

    Enjoy the weekend KR!!! xoxoxo ccc

    Liked by 1 person

  5. Snapshotsincursive July 29, 2016 at 4:18 am #

    I did not notice the plate…….I was too busy looking at the chicken! lol πŸ“

    Liked by 1 person

  6. Sadie's Nest July 29, 2016 at 5:05 am #

    Gorgeous food and scenery KR! I love how you grilled and blended the veggies, I can practically taste it! I’m glad you are enjoying your summer, you should!

    Liked by 1 person

  7. chef mimi July 29, 2016 at 5:23 am #

    That’s my kind of recipe! Love roasted tomatillos. I’m kind of jealous of your exploits in Oregon – such a beautiful state.

    Liked by 1 person

  8. ggstratton July 29, 2016 at 5:41 am #

    The pool and the river look so peaceful and relaxing. I would have jumped in after a hike for sure. I see that you are now in the deck demo/reconstruction business. It stinks. I am now digging up the concrete that the posts were set in (one at a time-brutal in this heat). Also, the tomatillo sauce looks awesome and I will try in in the skillet next time. I had used the oven before but seems you got a better char on yours. That is sure some pretty country. Glad you got to spend it with your family. I bet they didn’t want to come back to Texas after that.

    Liked by 1 person

    • anotherfoodieblogger July 29, 2016 at 7:48 am #

      Oh wow Gina, you’d be in for the shock of your life if you jumped in! The rivers/pools around here are from mountain snow/glacier run-off and the temp of the water is probably only 40 degrees. Yes, I’ve always thought the grill works better for charring, but then again, not everyone has a grill AND it does snow here in the winter so I can’t always use it. Yes, the deck reconstruction does stick too, as my hubby only put in the deck last summer and we got to use it only for a few months. πŸ™‚

      Liked by 1 person

      • ggstratton July 29, 2016 at 8:20 am #

        I don’t really mind cold water. I went swimming in Michigan when it was pretty cold and the Frio was a bit chilly in early November but 40 degrees is prolly way to cold unless tequila shots are involved.

        Liked by 1 person

      • anotherfoodieblogger July 29, 2016 at 8:41 am #

        LOL, I like that kind of thinking! You are probably right on that one. πŸ˜€

        Liked by 1 person

  9. Michelle Williams July 29, 2016 at 6:28 am #

    Great pictures. Oregon is so beautiful! You have had a fun and busy month filled with nature. I never thought of making my own fire roasted tomatillo sauce; it looks delicious and easy. I also respectfully disagree about the plate. I thought at first it was parchment paper. It looks creative and highlights the colors of the food well. Have a great weekend!

    Liked by 1 person

    • anotherfoodieblogger July 29, 2016 at 7:49 am #

      Gosh, thanks Michelle for all those sweet comments! I don’t know why my mind does not like the look of the photo… You have a great weekend too!

      Liked by 1 person

  10. fromthefamilytable July 29, 2016 at 8:31 am #

    Have a great family gathering. BTW tomatillo salsa is my favorite. The acidy undertone complements whatever fire you build into it. Enjoy!

    Liked by 1 person

    • anotherfoodieblogger July 29, 2016 at 8:43 am #

      Why thank you so much! Speaking of fire built into it, I do believe I tossed in one of my serrano chiles from the freezer that I roasted from last year’s batch. Since I didn’t take any notes I can’t be sure, though, but it sounds like something I would have done. πŸ™‚

      Liked by 1 person

  11. cookingwithauntjuju.com July 29, 2016 at 9:01 am #

    Beautiful pictures and delicious looking chicken – great post! I have not made tomatillo sauce since I took a Mexican cooking class last year I believe. I like the idea of roasting them – we cooked them in a big pot.

    Liked by 1 person

    • anotherfoodieblogger July 29, 2016 at 10:33 am #

      Roasting them brings out so much more flavor! Thanks Judy, I hope you find time to make some more again soon.

      Like

  12. Lana-Once Upon a Spice July 29, 2016 at 1:15 pm #

    Gorgeous recipe & scenery, Kathryn! I like your yellow dish…BTW πŸ˜‰

    Liked by 1 person

  13. D. Wallace Peach July 29, 2016 at 2:41 pm #

    Yummy looking recipe, Kathryn. I’m particularly interested in those beautiful spots in Oregon where I live! (Granted it’s a large state). I have to see where Blue Pool is – looks worth a trip and a hike πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger July 31, 2016 at 3:00 pm #

      Thanks Diana! We were just a few miles from Blue Pool this weekend. When we went to hike up to Shahalie Falls, there were signs posted that the hiking trail to Blue Pool was closed by a fire in the area. (Although we didn’t see or smell smoke.) I do hope the beautiful hiking area wasn’t burned. 😦

      Liked by 1 person

      • D. Wallace Peach August 1, 2016 at 5:10 am #

        I looked it up right after commenting. It’s about 2-3 hours from us, so we’ll make sure it’s open before we go πŸ˜€

        Liked by 1 person

  14. Lynz Real Cooking July 29, 2016 at 3:27 pm #

    Have fun KR! lovely

    Liked by 1 person

  15. sheenampuri July 29, 2016 at 11:43 pm #

    This looks amazing! Cant wait to give it a try.

    Liked by 1 person

  16. FrugalHausfrau July 31, 2016 at 7:41 am #

    That blue pool is amazing – it looks unreal, lol! Love the dish and I’m so glad you’re have a great time this summer!! πŸ™‚

    Liked by 1 person

  17. Karina Pinella August 2, 2016 at 2:51 pm #

    Nice pictures, both scenes and food!

    Liked by 1 person

  18. Roxanne | THE LEMON AND JAR August 3, 2016 at 4:59 am #

    Hi Kathryn! Wonderful post. It sounds and looks amazing!!!! Hope you’re having an amazing time!

    Also, I hope you don’t mind me asking but what’s a tomatillo? We don’t have those in Australia – or not that I’ve ever come across before!! You have me super intrigued!!

    Liked by 1 person

    • anotherfoodieblogger August 3, 2016 at 9:51 am #

      Hello Roxanne, thank you so much for stopping by! Tomatillos are little green tomato-looking fruits that are wrapped in a natural “parchment” type paper that you peel off before cooking. They taste like tart and tangy tomatoes and make for a great salsa or sauce. I do believe they are native to Mexico, but are widely available in the states. Here’s a link for you! https://en.wikipedia.org/wiki/Tomatillo

      Liked by 1 person

  19. swapnakarthik August 6, 2016 at 1:08 am #

    Looks scrumptious!

    Liked by 1 person

  20. ChgoJohn August 7, 2016 at 7:31 pm #

    I’ve a confession. I’ve never cooked nor prepared tomatillos. I’m sure I’ve been served them but I’m at a loss to say when or in what way. I’ve led a life of deprivation. Your sauce sounds like a winner, especially with its ingredients being roasted beforehand. I need to get me some tomatillos. πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger August 8, 2016 at 8:39 am #

      Oh John, you really are missing out! Tomatillos are a wonderful ingredient for sauces/salsas! Thank you so much, let me know when you get to try them. πŸ™‚

      Liked by 1 person

      • ChgoJohn August 8, 2016 at 8:53 am #

        It will be sooner than you think. I’ve got some chiles ripening that are in need of a recipe. I think tomatillos will play a role. Thanks for the idea. πŸ™‚

        Liked by 1 person

      • anotherfoodieblogger August 8, 2016 at 8:57 am #

        My pleasure John!

        Liked by 1 person

  21. Fourth Generation Farmgirl August 17, 2016 at 8:10 am #

    This looks fantastic! Love your gorgeous pics! 😊

    Liked by 1 person

  22. Cooking For The Time Challenged October 1, 2016 at 8:38 pm #

    Looks great! I have never cooked with tomatillos before.

    Liked by 1 person

Trackbacks/Pingbacks

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  2. A Pie for My Parents ~ Peach and Blueberry Tart | anotherfoodieblogger - August 7, 2016

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