Tomatillo Chicken Breasts


  • 1 (12 fluid ounce) can or bottle beer
  • 1/2 cup teriyaki sauce
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 8 skinless, boneless chicken breast halves
  • 8 slices Muenster cheese
  • 3 1/2 pounds fresh tomatillos, husks removed
  • 1/2 cup water
  • 1 onion, chopped
  • 6 cloves garlic, chopped, or more to taste
  • 1 pinch salt and ground black pepper to taste
  • 1/4 cup chopped fresh cilantro
  • 1 cup sour cream


Whisk beer, teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 to 24 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

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Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange chicken breasts in a baking dish and top each with a slice of Muenster cheese.

Preheat oven to 350 degrees F (175 degrees C).

Combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. Stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.

Pour tomatillo sauce into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and Muenster cheese.

Bake in preheated oven until cheese melts, about 15 minutes.