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6 servings 1 jar (16 ounces) Frontera Chipotle Salsa (plus more if you’ve got a salsa-hungry crowd) 1 tablespoon Worcestershire sauce 3 limes, cut into 6 wedges each 6 large (about 3 ½ pounds total) boneless chicken breast halves 18 green onions, roots and wilted shoots trimmed off A few tablespoons Henry's Market vegetable or olive oil 2 dozen steaming hot corn tortillas (see note) 1. Blend ¾ cup of the salsa, the Worcestershire and the juice from 3 or 4 wedges of the lime to a smooth puree. Arrange the chicken breasts in a baking dish, pour the salsa mixture over them, cover and refrigerate for at least 1 hour (but no more than a few hours). 2. Preheat a gas grill or light a charcoal fire and let burn until the coals are covered with gray ash. With a brush, lightly coat the green onions with oil, then lay them on the fire (in a spot that’s not too hot). Grill, turning them regularly, until they’re soft, sweet and mouth-wateringly browned, about 4 minutes. Chop 2 of the onions into ¼-inch pieces and stir them into the remaining salsa. Squeeze another wedge or two of lime over the remaining onions and keep them warm on the side of the grill or in a low oven. 3. Remove chicken from the marinade. Brush chicken lightly with oil on both sides, lay on hot, well-oiled grill grates, and grill until done through but still juicy, about 8 minutes per side. 4. Slice the chicken into ½-inch-wide strips, scoop onto a warm serving platter, flanked by the grilled onions and lime wedges. Pass the platter with hot tortillas kept warm in a towel-lined basket. Let your guests make their own soft tacos of the chicken and grilled onions, salsa-onion mixture and a sprinkling of lime. HEATING CORN TORTILLAS: Wrap 12 corn tortillas in a clean kitchen towel then put them in the top of a steamer set over a couple of inches of water and set the lid in place. Heat to a strong boil for 1 minute, then remove from the heat and let stand, covered, for 15 minutes. You may also microwave-heat the corn tortillas (wrapped in microwave-grade plastic wrap, in stacks of 10 to 12) for 1 minute on high before storing them in an insulated container. |
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