Grilled Chicken With Tomatillo Sauce

• 1 3-pound chicken, cut up
• Juice 1 lime or lemon
• 3 cloves garlic, whole with skins intact
• 1 pound tomatillos
• 1 jalapeno chili, seeded and sliced
• 1 tablespoon sugar
• 1/4 cup dry white or Chinese rice wine
• 1/2 cup white wine vinegar
• Coarse salt and freshly ground pepper to taste
• 1/4 cup coriander leaves, plus a few for garnishing
• 2 tablespoons unsalted butter

1. Preheat broiler or coals for the chicken.
2. Wipe the chicken dry with paper towels and squeeze on the juice of the lime or lemon.
3. Set aside.
4. Preheat oven to 350 degrees.
5. Bake the garlic in its skin until soft (about 10 minutes).
6. Peel.
7. Meanwhile, grill the chicken until cooked.
8. While it is cooking make the sauce.
9. Chop the tomatillos and place them in a skillet with the chili, sugar, wine and vinegar.
10. Cook until soft, stirring frequently.
11. Season with salt and pepper.
12. Add the garlic and mash into the sauce.
13. Pour the mixture into a food processor.
14. Add the coriander leaves (setting a few aside for garnishing) and puree.
15. Pour the mixture into a saucepan.
16. When the chicken is cooked, place on a serving dish.
17. Heat the sauce, and swirl in the butter.
18. Pour into a sauceboat and sprinkle with remaining coriander.
19. Serve separately.

chicken, lime, garlic, jalapeno chili, sugar, dry white, white wine vinegar, salt, coriander leaves, unsalted butter

Taken from cooking.nytimes.com/recipes/11262 (may not work)