Grilled Chicken With Chile Verde Sauce

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3
Servings

70m
Prep Time

20m
Cook Time

1h 30m
Ready In

Recipe: #8422

March 03, 2013

Categories: Dinner, Main Dish, Poultry, Chicken, Fruit, Tomato, Vegetables, Peppers, Mexican, North American, Southwest, Budget-Friendly, Summer, Grilling (Outdoor), Stove Top more

recipe by:
Sue Lau

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recipe by:
Sue Lau

"This makes extra sauce, which is easy to freeze and use for more chicken, or even enchiladas. And since I made this for my family of three, if you want to increase the recipe to say 4 or 6, just increase the chicken and marinade but leave the chile verde sauce quantities the same. If you have no immediate use for the extra sauce, freeze it for later."

Original recipe yields 3 servings

Metric US

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Nutritional

Serving Size: 1 (842.1 g)
Calories 769
Total Fat - 46.2 g
Saturated Fat - 16.5 g
Cholesterol - 715.8 mg
Sodium - 1620.1 mg
Total Carbohydrate - 44.3 g
Dietary Fiber - 6.1 g
Sugars - 25.2 g
Protein - 44.1 g
Calcium - 362.1 mg
Iron - 5.9 mg
Vitamin C - 40.1 mg
Thiamin - 0.6 mg

Step 1

Marinate the chicken with the ingredients for chicken for at least 1 hour.

Step 2

To prepare sauce, saute onions in lard until softened. Add remaining sauce ingredients and simmer until peppers are tender. Allow mixture to cool and puree in batches in a food processor. If necessary, add water to yield 1 quart total. Set aside.

Step 3

Grill chicken over hot coals until cooked through. Serve with warmed sauce spooned over. Freeze any remaining sauce (it's good for chicken again, or also enchiladas, etc.).