Serves 6 to 8
- 1 jar (16 ounces) Frontera Jalapeno-Cilantro Salsa or Frontera Roasted Tomato Salsa (plus more if you’ve got a salsa-hungry crowd)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lime juice
- 8 large (about 3 ½ pounds total) boneless chicken breasts
- 2 to 3 bunches green onions, root ends trimmed off
- A few tablespoons olive oil
- 2 limes, cut into wedges
- 2 dozen steaming hot corn tortillas
- Put 1/2 cup of the salsa, Worcestershire and lime juice into a blender and process to a smooth puree. Pour salsa mixture over chicken in a large bowl. Turn to coat chicken well. Cover and refrigerate at least 1 hour or up to 4 hours.
- Heat a gas grill to medium or light a charcoal fire and let burn until the coals are covered with gray ash. Brush green onions lightly with oil, and grill, turning them regularly, until tender and golden in spots, about 4 minutes. Remove; keep warm.
- Remove the chicken from the marinade; discard marinade. Sprinkle chicken lightly with salt and oil. Grill, turning, until done through but still juicy, about 10 minutes.
- Slice the chicken into ½-inch strips. Serve on a warm platter with grilled onions and lime wedges. Pass with hot tortillas and remaining salsa for guests to make their own soft tacos.
Notes: To heat corn tortillas, wrap 1 dozen in a clean kitchen towel. Heat water to boil in bottom of a steamer. Place wrapped tortillas in steamer basket, cover tightly, steam for 1 minute. Turn off 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 to12) for 1 minute on high, then place in an insulated container.