University of Illinois Extension
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Grilled Chicken with Green Chile Sauce
Total : 10 hours


  • 4 skinless, boneless chicken breasts
  • ¼ cup olive oil
  • Juice of 2 limes
  • ¼ teaspoon oregano
  • ½ teaspoon black pepper
  • ¼ cup water
  • 10 to 12 tomatillos, husks removed and cut in half
  • ½ medium onion, quartered
  • 2 cloves garlic, finely chopped
  • 2 serrano or jalapeño peppers
  • 2 tablespoons cilantro, chopped
  • ¼ teaspoon salt
  • ¼ cup low fat sour cream (or Homemade Sour Cream)


  1. Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir. Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight. Turn the chicken periodically to marinate chicken on both sides.
  2. Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, place the cooked onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the remaining lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate.
  3. Place the chicken breasts on a hot grill and cook until done. Place the chicken on a serving platter.
  4. Spoon a tablespoon of low fat sour cream over each chicken breast. Pour the sauce over the sour cream.
Exchange: 3 vegetable, 8 lean meat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
4 servings, 1 breast
 Amount Per Serving
 Calories 456      Calories from Fat 175
% Daily Value 
29% Total Fat 19g
48% Cholesterol   143mg
13% Sodium   309mg
4% Total Carbohydrate   13g
16%   Dietary Fiber   4g
0%   Sugars   0g
112% Protein   56g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: