Chicken Breasts with Tomatillo Salsa

Ingredients 0/13

Step 1

In a bowl, whisk together the beer, teriyaki sauce, chili powder, and garlic powder. Pour this marinade into a resealable plastic bag, add the chicken breasts, and toss to coat them well. Seal the bag, squeeze out any extra air, and pop it in the fridge to marinate for anywhere between 6 and 24 hours.

Step 2

When you’re ready to cook, heat your grill to medium-high and give the grates a light oiling to prevent sticking. Take the chicken out of the marinade, letting any excess drip off, and discard the leftover marinade. Grill the chicken for about 7 to 10 minutes on each side, until it’s cooked through and no longer pink in the center. If you have a thermometer, it should read 165°F. Once off the grill, place the chicken in a baking dish and lay a slice of Muenster cheese on top of each piece.

Step 3

Preheat your oven to 350°F. Meanwhile, bring the tomatillos and water to a boil in a large saucepan. Cover, turn the heat down to medium-low, and cook until the tomatillos start to soften and burst, about 7 to 10 minutes. Stir in the onion and garlic, season with salt and pepper, and let everything simmer gently until the onion is tender, roughly 15 minutes.

Step 4

Pour the tomatillo mixture into a blender (be careful with the hot liquid!), cover, and pulse a few times before blending until smooth. Stir in the sour cream and chopped cilantro, then pour this sauce over the chicken and melted cheese. Slide the dish into the oven and bake for about 15 minutes, until the cheese is nicely melted and bubbly. Serve it up warm and enjoy!