Grilled chicken with salsa verde

Ingredients:

• Vegetable oil to grease the grill grate
• 1/4 cup freshly squeezed lime juice
• 3 cloves garlic, thinly sliced
• 1 chipotle pepper in adobo sauce, coarsely chopped
• 2 large skinless, boneless chicken breasts, cut into 2.5cm pieces (about 700g)
• 450 g tomatillos, peeled and washed
• A quarter of a jalapeño pod
• A quarter of a medium onion
• 4 sprigs of cilantro
• Warm wheat tortillas, for serving
• Special equipment: 4 wooden skewers, 30 cm long.

Preparation:

1. Preheat an outdoor grill to medium heat. Soak four wooden skewers in water for at least 30 minutes.
2. In a medium bowl, combine lime juice, 2 cloves of garlic, and chipotle pepper. Season with salt and pepper to taste. Add the chicken, stir well to coat, and set aside for 20 minutes.
3. Meanwhile, place the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until softened, about 7 minutes, then drain. In a blender, combine the jalapeño, onion, remaining 1 clove of garlic, and 1 teaspoon of salt and blend until smooth. Add the tomatillos and cilantro sprigs and blend until smooth.
4. Remove the chicken from the marinade and thread onto soaked wooden skewers. Lightly coat the grill grate with vegetable oil. Grill the chicken, turning frequently, until cooked through, 4-6 minutes. Serve with salsa verde and warm tortillas.