Charred Garlic-Lime Chicken
with Avocado Salsa Verde and Spiced Honey-Butter Corn
Underneath those papery husks, tomatillos are one of summer’s most wonderful tomato varieties. After a quick char under the broiler, they become the star of our avocado salsa verde. We’d say it’s our favourite condiment, but that honey- butter might just take the cake!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Jalapeño
250 g
Tomatillo
1 pièce(s)
Lime
4 gousse(s)
Ail
56 g
Échalote
680 g
Poitrines de poulet
4 cc
Miel
2 pièce(s)
Avocat
14 g
Coriandre
4 pièce(s)
Épi de maïs
Pas inclus dans votre livraison
pièce(s)
Huile*
4 cs
Beurre*
(Contient Lait)
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
Preheat your oven to 400°F. Take the butter out of the refrigerator. Start prepping when your oven comes up to temperature!
Prep: Wash and dry all whole produce. Zest, then juice the lime. Mince or grate the garlic. Finely chop the shallot. Mince the jalapeño, if using, removing the ribs and seeds if you prefer less heat. Remove the papery outer husk from the tomatillos, then slice them in half (or quarters if they are larger.) Toss the tomatillos on one side of a parchment-lined baking sheet with a drizzle of oil.
Cook the chicken: Rub the chicken breasts with a drizzle of oil, garlic, lime zest, and a pinch of salt. Heat a large non-stick pan over medium-high heat. Sear the chicken until golden brown, 2-3 min per side. Transfer to the same baking sheet as the tomatillos. Bake in the oven until the tomatillos are lightly golden and the chicken is cooked through, 10-12 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Transfer chicken to a plate to rest for 5 min.
Char the corn: Meanwhile, wipe the pan clean. Add the corn cobs to the pan over medium-high heat. Cook, turning every 1-2 min, until golden and charred on all sides.
Make the honey butter: In a small bowl, combine the butter, honey (DO: measure out), and a pinch of jalapeño (if desired.) Season with salt and pepper.
Make the salsa verde: Finely chop the tomatillos and cilantro leaves. Halve, pit, and cut the avocado into 1⁄2-inch cubes. In a medium bowl, combine the avocado with tomatillos, half the cilantro, lime juice, and as much jalapeño and shallot as you like. Season with salt.
Finish and serve: Slice the chicken. Rub the charred corn with the honey butter and sprinkle with remaining cilantro. Serve alongside the chicken, topped with the avocado salsa verde. Serve with lime wedges to squeeze overtop, if desired. Enjoy!