Grilled Chicken Skewers with Tomatillo Salsa

I have been using my grill a ton lately. The weather has been so perfect for lazy summer dinners on the patio that I have been grilling almost everything I eat! This recipe is one of my favorites for summer dinners, grilled chicken topped with a bright and herby tomatillo salsa. If you have never worked with tomatillos before, prepare to have your tastebuds thrown into total shock! It's a fabulous topping for almost any protein, slathered on tacos or eaten as a dip with tortilla chips. One of the reasons I love tomatillos is that they bring an intense flavor to your dish without overpowering your tastebuds. Adding lime juice to the salsa enhances the tangy tomatillo flavor and makes it even more refreshing. 

 When you purchase your tomatillo's, you will want to pick a tomatillo that has it's outer husk in tact and is firm to the touch. 

I kept the seasoning on the chicken pretty simple so that the tomatillos could really shine in this dish. Make sure you cut your chicken into the same sized pieces so that they cook evenly. Another tip, make sure you leave a little space between each piece of chicken on your skewer. This will prevent the chicken from staying raw where the pieces get squished together. 

Enjoy this bright and healthy dish!! 

Grilled Chicken Skewers with Tomatillo Salsa

Makes 4 servings 

Tomatillo Salsa

  • 5 medium tomatillos, husks removed, rinsed and cut in half 
  • 1 yellow onion, roughly chopped 
  • 1 jalapeño, roughly chopped 
  • 1/2 lime, juiced 
  • 1/4 cup fresh cilantro, finely chopped 
  • 2 tablespoons olive oil
  • salt and pepper to taste 

Chicken Skewers

  • 1 pound chicken breasts, cut into bite sized pieces 
  • Small bamboo skewers, soaked in water
  • 2 tablespoons olive oil  
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder 
  • salt and pepper to taste

Instructions

For the salsa: Preheat oven to 400 degrees. On a baking sheet, place onions, jalapeño and tomatillos. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for 10-15 minutes, or until tomatillos are soft. Place tomatillos, onions and jalapeño in a food processor and pulse until no longer chunky. Add in lime juice, cilantro and salt and pepper and blend to combine. Set aside. 

For the chicken: In a large bowl, toss chicken pieces with olive oil, spices and salt and pepper. Carefully thread 3 to 4 pieces of chicken ( more if you are using larger skewers) onto skewers and place on a hot grill or indoor grill pan heated to medium-high. Rotate chicken occasionally and cook until no longer pink. 

Serve chicken with tomatillo salsa.