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Tomatillo Key Lime Chicken Sizzle

Tomatillo Key Lime Chicken Sizzle is a delicious party of flavors with freshly roasted tomatillo salsa topping for the grilled key lime marinated chicken breasts.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Mains
Cuisine: Tex Mex
Servings: 4
Calories: 550kcal
Author: HWC Magazine


Roasted Tomatillo Salsa

  • 6-8 whole tomatillo remove the outer casing, wash ((alternatives are green tomatoes, canned tomatillos, or even gooseberry and green pepper combo)
  • 5 pearl onions or 1 small onion (whole do not peel)
  • 2-3 serrano peppers
    large cut in half (do not peel)
  • 4-5 whole garlic do not peel
  • 2 tablespoon olive oil
  • salt and pepper
    to taste
  • 1 tablespoon key lime juice
    or regular lime
  • ½ cup cilantro
    (coriander) fresh chopped
  • ¼ cup olive oil
  • 2 teaspoon butter
    (or non-dairy margarine if you have dairy issues)
  • cup heavy cream
    or nondairy creamer

Chicken breasts

  • 4 chicken breasts
    skinless and boneless
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt and pepper
    to taste
  • 1 teaspoon key lime zest
    or regular lime zest
  • cilantro
    (coriander)to garnish - optional
  • limes fresh wedges to garnish - optional


  • Preheat the oven to 204 degrees Celsius. (400 degrees F)
  • Remove husks from the tomatillos and wash well.
  • On a parchment (wax) paper lined baking sheet put the chiles, garlic, onion and tomatillos. Season with a little olive oil, and salt and pepper, to taste.
  • Put on vegetables a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. Keep a close eye on them so they do not burn.
  • When cool enough to handle, squeeze the garlic pulp from the roasted garlic into your food processor and discard the skin of the garlics, and pull off the tops of the chiles, remove the seeds and peel peppers and place in the food processor, discard the skin. Squeeze the the tops of delicious roasted tomatillos and allow the internal tomatillo pulp to go into the food processor but discard the skin. Add all the broiled ingredients(tomatillos, Serrano chili, garlic and onion) to a blender along with the fresh cilantro, lime salt and pepper to taste and a bit of olive oil and puree.
  • Put the Roasted Tomatillo and Key Lime Cilantro Salsa aside. At this point you can put in refrigerator for later use, can the salsa or freeze it once it cools down.
  • Marinate chicken breasts with olive oil, fresh garlic, salt, pepper, paprika and a little lime zest and set in the refrigerator for at least 30 minutes up to 24 hours to marinade.
  • Grill chicken breasts over medium heat for about 4-5 minutes each side or until the juices run clear. (depends on how thick your chicken breasts are) We like to cut our chicken breasts lengthwise so they are thinner and cook quicker.
  • Put the Roasted Tomatillo and Key Lime Cilantro Salsa in a small sauce pan on low heat and add 2 hearty teaspoons of butter and drizzle in about ¾ cup of soy cream and salt and pepper to taste.
  • Serve your sizzling grilled chicken with a drizzle of the Roasted Tomatillo and Key Lime Cilantro Salsa and bring a smile to your families' faces. Garnish with fresh cilantro and fresh limes as desired.


Roasted Tomatillo and Key Lime Cilantro Green Chili Sauce is the perfect accompaniment to anything grilled. Grilled Chicken, Grilled fish, grilled tofu and any grilled vegetables just rock with a little of this zesty and creamy sauce. So make extra, you can thank us later. 
This sauce can be made in advance and put in the refrigerator or freezer for later use or even canned like salsa. We even love on top of our eggs and omelettes. 
If you marinade your chicken before you leave for work in the morning, you can have a full complete meal fit for a king in less than 30 minutes.


Serving: 1g | Calories: 550kcal | Carbohydrates: 6g | Protein: 49g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 177mg | Sodium: 292mg | Potassium: 946mg | Fiber: 1g | Sugar: 2g | Vitamin A: 831IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg