During the summer months take advantage of the fresh ingredients this season has to offer. You’ll clearly see a difference in this recipe using fresh picked plum tomatoes and fresh garlic that hasn’t been sitting on a market shelf all winter long.
Combine 3 diced plum tomatoes, the juice of two limes, salt to taste, a pinch of granulated sugar, two chopped green onions, and a handful of chopped cilantro. The longer you let it sit covered and let the flavors come together, the better. Hopefully, you can leave in the refrigerator for 24 hours.
While you are combining those ingredients for the pico de gallo you can put together the tomatillo sauce as well. Roast 4 tomatillo peppers and 2 cloves of fresh garlic in the oven at 400 degrees F for a 1/2 hour. Once done roasting for a 1/2 hour, combine with a handful of cilantro, small onion slice, 2 tablespoons vegetable oil, the juice of one lime and puree.
Stuff fresh chopped parsley and cilantro under the chicken skin and season both sides of the chicken with salt and pepper.
Grill on direct heat using charcoal and a kettle grill. Bring the chicken up to 165 degrees F. By butterflying the chicken and removing the backbone, you can lay the chicken flat on the grill allowing for more of the surface area of the chicken to cook which reduces the time needed to grill.
Top with the pico de gallo and tomatillo sauce.