Grilled Chicken Salsa Verde

Ingredients

• 0.3 cup cilantro leaves fresh loosely packed (10 to 15 sprigs)
• 3 large cloves garlic halved
• 0.5 teaspoon ground cumin 
• 1  jalapeno medium to large seeded cut in half lengthwise,
• 1 small onion quartered
• 1 teaspoon salt 
• 2.3 lb chicken breast boneless skinless
• 0.5 teaspoon sugar 
• 0.8 lb tomatillos ( 7)
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• plastic wrap
• grill
• glass baking pan

Directions

1. In 10-inch skillet, heat oil over medium-high heat until hot.
2. Add garlic and onion; cook about 5 minutes, stirring constantly, until onion is tender.
3. Remove husks from tomatilllos; rinse tomatilllos well.
4. Cut around stem area of each to remove core; cut tomatillos into quarters. In large food processor, place garlic and onion, tomatillos, jalapeño chile, cilantro, sugar and 1/2 teaspoon of the salt. Cover; process about 15 seconds or until almost smooth.
5. Pour 1 cup tomatillo mixture into small serving bowl; cover and refrigerate to serve as salsa. To make marinade, add remaining 1/2 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
6. Place chicken breasts in glass baking dish. Spoon marinade over chicken; spread marinade over chicken to coat evenly. Cover with plastic wrap; refrigerate at least 4 hours but no longer than 8 hours, turning chicken at least once while marinating.
7. Heat gas or charcoal grill. Carefully brush additional oil on grill rack.
8. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
9. Serve each chicken breast with about 2 tablespoons salsa.