|Whole chicken breast||1 , split in half|
|Sesame oil||1 Teaspoon|
|Chopped fresh cilantro||2 Tablespoon|
|Chopped fresh mint||1 Tablespoon|
|Tomatillos||8 , husked, well rinsed, and quartered|
|Fresh salsa||1⁄4 Cup (4 tbs)|
Start coals in grill.
Rinse chicken, pat dry.
Juice half the lime, grate peel.
Cut other hah in 2; spritz and rub each piece of chicken with 1 piece of lime.
Brush each piece of chicken with sesame oil.
Mix cilantro and mint.
Sprinkle 1/4 teaspoon peel and 1 teaspoon herbs on skin side of each, patting them on lightly.
Let sit for 5 minutes.
Grill over medium hot coals for 12 to 14 minutes per side (rub all over with squeezed lime pieces before turning), or bake in 350 degree oven for 35 to 40 minutes, or until juices run nearly clear when chicken is pierced with a fork.
Make sauce while chicken is cooking.
In a saucepan, combine tomatillos, salsa, lime juice and 1/2 teaspoon peel, and remaining cilantro and mint over medium heat.
Partially cover and simmer for 12 to 15 minutes, until tomatillos are soft.