This recipe makes it 3 for 3 for success with Brian's grilling cookbook. I've been so happy with everything we've made so far, and this was no exception. This is another one where I think you could do the salsa ahead of time to save time.
Salsa
1/2 medium white onion, cut through the root end and peeled
1 pound tomatillos, papery skins removed and tomatillos rinsed
Extra virgin olive oil (I used olive oil spray)
1/2 cup tightly packed cilantro leaves
2 garlic cloves, minced
1/2 jalapeno, seeded and roughly chopped
Kosher salt
Rub
1 teaspoon chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 1/2 pounds boneless, skinless chicken
2 tablespoons extra virgin olive oil
assorted toppings
1. Prepare the grill for direct cooking over medium heat (350 to 450 degrees).
2. Lightly coat the onions and tomatillos with olive oil (I used olive oil spray). Grill the onion, cut side down, and the tomatillos over direct medium heat, with the lid closed, until the onion is lightly charred and the tomatillos are softened and beginning to collapse, turning as needed. The onion will take 4 to 6 minutes, and the tomatillos will take 6 to 8 minutes.
3. Remove tomatillos and onion from the grill. Roughly chop each, and place them in a food processor with the cilantro, garlic and salt. Puree until smooth. Season with salt.
4. Combine the rub ingredients. Lightly brush the chicken with olive oil (or use spray - that's what I did). Season both sides of the chicken with the rub. Grill the chicken over direct medium heat, with the lid closed, until the meat is done. Remove from the grill and let rest 3 to 5 minutes. Cut the chicken into slices.
Prepare the tacos with whatever toppings you want and a little (or a lot) of the salsa. They're super yummy and a perfect summer dinner.
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