Grilled Chicken Breasts with Tomatillo

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Step 1

In a bowl, whisk together the beer, teriyaki sauce, chili powder, and garlic powder. Pour this marinade into a resealable plastic bag, add the chicken breasts, and make sure they’re well coated. Press out the air and seal the bag, then pop it in the fridge to marinate for anywhere from 6 to 24 hours.

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Step 2

When you’re ready to cook, heat up your grill to medium-high and give the grates a quick oiling. Take the chicken out of the marinade, shake off any excess, and toss the leftover marinade. Grill the chicken for about 7 to 10 minutes on each side, until it’s cooked through and no longer pink inside—an instant-read thermometer should hit 165°F.

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Step 3

While the chicken cooks, preheat your oven to 350°F. Once the chicken is done, lay the breasts in a baking dish and top each one with a slice of Muenster cheese.

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Step 4

In a large saucepan, combine the tomatillos and water, bring it to a boil, then cover and reduce the heat to medium-low. Let the tomatillos cook until they start to burst open, about 7 to 10 minutes. Stir in the onion and garlic, season with salt and pepper, and keep it simmering gently until the onion softens, around 15 minutes.

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Step 5

Pour the tomatillo mixture into a blender, hold the lid down tightly, and pulse a few times before blending until smooth. Stir in the sour cream and chopped cilantro, then pour this sauce over the chicken and cheese.

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Step 6

Pop the dish in the oven and bake until the cheese melts and everything’s bubbly, about 15 minutes. Serve hot and enjoy!