Memorial Day weekend will soon be upon us, and you know what that means…. It’s the official start of grilling season! With the weather finally getting warmer (and hopefully staying that way), the last thing I want to do lately is spend my evenings slaving away in the kitchen. This chicken sandwich is not only delicious, but it’s so easy to put together!
I’ve never used tomatillos in a recipe before, and if you’re like me, you might be a little wary. Tomatillos are small, green, husked tomatoes that are popular in Mexican cooking. They have an earthy flavor with a very, very mild amount of spice; if you’re familiar with salsa verde, then you’ve eaten tomatillos! They’re usually located near the peppers in the grocery store- when buying tomatillos, you’ll want to take a peek inside the husks to make sure that the fruit is a vibrant light green and the skin is nice and tight.
When I heard that tomatillos were husked, therefore needed to be de-husked in order to be used, I was nervous. How difficult would this de-husking process be?! Um, not even a little bit. The husks are literally just hovering around the fruit; you can pop the tomatillos right out! Then chop them up, add a few other ingredients, and blend it all into a super simple marinade.
I absolutely loved this chicken on it’s own, but add to it a mild cheese like monterrey jack, top it with more tomatillo ranch, and put it in sandwich form? It was heavenly. The buttermilk and the ranch dressing mix give the sauce a tangy kick and the tomatillos and cilantro lend a clean, crisp flavor that you come to expect with Mexican food. In short, it was a perfect way to end a warm and sunny weekend!
Grilled Tomatillo Ranch Chicken Sandwiches
- 3/4 cup mayonnaise (or light mayonnaise)
- 1/2 cup buttermilk
- 1 (1 oz) packet ranch seasoning/dressing mix
- 2 cloves garlic, minced
- 1 cup cilantro, chopped
- 2 tomatillos, husked and diced
- 1 tsp lime juice
- 2 boneless, skinless chicken breasts, trimmed of fat
- 2 Italian-style or hoagie-style rolls, cut in half
- 2 slices monterrey jack cheese
- In a blender, combine mayonnaise, buttermilk, ranch dressing mix, garlic, cilantro, tomatillos, and lime juice. Blend until smooth. Pour 2/3 of the dressing into a sealable Ziplock bag. Add chicken breasts. Refrigerate and marinate for at least 1 hour.
- Turn on grill and heat to medium-high heat. Shake off excess marinade and place chicken breasts on grill. Cook, turning once, until outside is nicely browned and internal temperature reads 165 on a meat thermometer. Remove chicken from grill and allow to rest on a plate for 2-3 minutes.
- Place one chicken breast on each roll, topped with a slice of monterrey jack cheese (I sliced my chicken into strips only because the breasts were so large). Spread remaining dressing on top half of the rolls.
Note: Recipe makes plenty of marinade, so don’t feel the need to double it if you’re planning on making more chicken. It will work great for up to 4 pieces of chicken.
Inspired by: Life in the Lofthouse