Grilled Cumin Chicken with Fresh Tomatillo Sauce

Bring the southwestern heat to the dinner table, with grilled chicken serving as a delicious weekday meal. Serve with chipotle rice.
Cook the grill over medium-high heat.Combine the first 4 ingredients in a large zippered plastic bag. Put the chicken in a bag, cover and let stand for 15 minutes.Peel the tomatillo from the peel and stalks. Combine the tomatillo and stock in a small saucepan over medium-high heat; cover and cook for 8 minutes. Drain and allow to cool slightly. Combine the tomatillo, cilantro, and the following 6 ingredients (including jalapeno) in a food processor; beat until smooth.Remove the chicken from the bag; drain the marinade. Sprinkle 1/4 teaspoon salt evenly over the chicken. Place on a grill rack greased with cooking spray; cook for 6 minutes on each side or until the chicken is cooked through. Serve with tomatillo sauce.Chipotle Rice: Combine 1 cup long-grain rice and 2 cups low-sodium, fat-free chicken stock in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Add 1/4 cup thinly sliced green onions and 1/2 teaspoon chopped chipotle chili preserved in adobo sauce. If you're thirsty, pour some Mexican beer.