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Hatch Chile Marinated Chicken

Serves 4


4 chicken breasts, boneless skinless
3 hatch chiles, seeded, roasted and peeled
5 cloves garlic
2 tablespoons lime juice
5 tomatillos, peeled
1/2 teaspoon cumin
3 tablespoons extra-virgin olive oil
1 bunch cilantro, stems removed


  1. Combine tomatillos, chiles, lime juice, cumin, olive oil and cilantro in a blender. Pulse until well combined and coarsely chopped.
  2. Transfer half the sauce to a resealable bag. Keep the other half in the blender cup. Place blender cup in refrigerator.
  3. Pat dry chicken breasts. Tenderize chicken breasts with a mallet. Transfer chicken to the resealable bag. Coat chicken and place bag in refrigerator for 4-6 hours.
  4. Bring a large pan to medium-high heat. Remove chicken from refrigerator and bag. Place in hot pan and cook for 5-7 minutes. Flip and cook for an additional 5-7 minutes. (Both sides of chicken should be browned.
  5. Place chicken on serving plates, pour reserved sauce over chicken and enjoy.
Season: Summer