Tomatillo Ranch Chicken

Simple marinated chicken pairs with this zesty ranch tomatillo sauce.
30 minutes
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:49 g
Carbohydrates:7 g
Protein:53 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Mix first four ingredients in a large bag. Add in chicken and in the refrigerator for 30 minutes to an hour. If you can't find chicken cutlets, you can buy chicken breasts and then butterfly them.
  2. While chicken is marinating, mix up the sauce.
  3. Crack egg into blender then pour in 3/4 cup olive oil, 1 tablespoon lemon juice, 1 teaspoon dijon and a pinch of salt.
  4. Mix for 30-45 seconds until mayo emulsifies.
  5. Once you have a thick mayo, add all remaining ingredients and pulse until well combined.
  6. Pull chicken out of fridge 5-10 minutes before cooking.
  7. Fire up the grill and heat it to medium-high.
  8. Dip a paper towel in coconut oil and oil up the grill.
  9. Grill chicken for 3-4 minutes on each side or until internal temperature reaches 165 degrees.
  10. Serve chicken with tomatillo ranch sauce.

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  1. somedaybabe
    October 6, 2015

    I loved this chicken, the marinade made such a difference in the flavor of the meat in a very short time. tangy and good! I wish I had fresh parsley for the sauce, I only had dried, but it was really good. I paired this with the sweet potato salad with bacon and it was so amazing all together. Great complimentary flavors. My “mayo” did not thicken up however, I don’t know what I did wrong, but all in all the sauce was wonderful and light, and made me feel like I was having a cream sauce, which is a weakness of mine!

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