-Heat grill to medium; lightly oil grates.

-In a shallow dish, stir together 2 TBS lime juice and 2 minced garlic cloves.

-Season with salt and pepper.

-Add 4 chicken breast halves and coat. Let sit 15 minutes.

-In the bowl of a food processor, pulse 1-2 jalapenos until finely chopped.

-Peel, rinse and chop 1 pound tomatillos and chop them into fourths.

-Add tomatillos and pulse once or twice. Pour the tomatillos into a bowl.

-Fold in the following:

½ pint halved Sungold cherry tomatoes

½ bunch finely chopped cilantro

3 TBS freshly squeezed lime juice

-Season with salt and pepper.

-Grill chicken, covered, until opaque throughout, about 10 minutes per side.

-Transfer to a plate and tent with aluminum foil; let rest 5 minutes.

-Serve chicken with salsa.