If you’re in the mood for a dish that bursts with zesty, fresh flavors and makes your taste buds sing, you have to try this Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe. It’s the perfect balance of smoky char from the grill, tangy and vibrant salsa verde, and the creamy, salty punch of cotija cheese. Whether you’re hosting a warm-weather cookout or just want a fantastic weeknight dinner, this recipe delivers bold, authentic flavor with every delicious bite.
Ingredients You’ll Need
The beauty of this Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe is in its simplicity. Every ingredient plays a key role — from the bright tang of tomatillos to the fresh earthiness of cilantro and the toastiness the grill adds to the chicken. Here’s what you’ll want on hand before you get started:
- Tomatillos: These husked green gems give the salsa its signature tangy and slightly tart base.
- Serrano peppers: Add heat with adjustable spice to suit your palate perfectly.
- White onion: Provides a mild sharpness and depth of flavor when blended into the salsa.
- Garlic cloves: For a punch of aromatic savoriness that complements the salsa and chicken.
- Cilantro leaves: Fresh cilantro brightens the sauce with herbal citrus notes essential to the recipe.
- Parsley leaves: A subtle, fresh green to balance the cilantro and add complexity.
- Lime juice: Freshly squeezed, it enhances acidity and lively brightness.
- Olive oil: Adds smoothness to the salsa and helps season the chicken perfectly.
- Kosher salt: Essential for bringing all the flavors into harmony.
- Ground cumin: Adds a warm, earthy undertone to the salsa and chicken rub.
- Chicken breasts: Boneless and skinless for easy marinating and grilling, yielding juicy results.
- Black pepper, garlic powder, onion powder, smoked paprika: These spices create a savory, smoky rub that enhances the grilled chicken’s flavor profile.
- Cotija cheese: The crumbled cheese topping adds a salty, creamy finish that’s utterly crave-worthy.
- Lime wedges & fresh cilantro: Perfect for garnish and extra bursts of fresh flavor when serving.
How to Make Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe
Step 1: Roast the Tomatillos and Peppers
Start by preheating your broiler—this will give the tomatillos and serrano peppers a beautiful char that deepens their flavor. Place them on a foil-lined baking sheet and broil for about 5 to 7 minutes, flipping halfway through so both sides get that slight crisp, smoky edge. This step transforms the raw tartness into a rich, vibrant base for your salsa verde.
Step 2: Blend the Salsa Verde
Once the vegetables are roasted and slightly cooled, toss them into your blender along with chopped white onion, garlic cloves, a generous handful of cilantro and parsley leaves, freshly squeezed lime juice, olive oil, kosher salt, and a pinch of cumin. Pulse until you get a smooth but slightly textured salsa—it should be thick and fresh, bursting with green goodness. Taste and tweak the seasoning to your liking. Then refrigerate it for at least 30 minutes so all the flavors meld beautifully.
Step 3: Prepare and Marinate the Chicken
While your salsa chills, it’s time to prep the chicken. Pound the breasts to an even thickness to ensure they cook evenly on the grill. In a small bowl, combine olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to create a flavorful rub. Massage this mixture all over the chicken breasts. Then let the chicken marinate in the fridge for at least 30 minutes or up to 4 hours to soak in all the savory spices.
Step 4: Grill the Chicken
Fire up your grill to medium-high, aiming for a surface temperature between 375 and 450 degrees Fahrenheit. Be sure the grill grates are clean and lightly oiled so your chicken won’t stick. Grill the chicken breasts for 5 to 7 minutes per side until cooked through, and the internal temperature hits 165 degrees. Remove the chicken from the grill and let it rest for 5 to 10 minutes to lock in those juicy flavors.
Step 5: Serve with Salsa Verde and Toppings
Slice the rested chicken breasts and plate them alongside a generous spoonful of your homemade salsa verde. Finish with a sprinkle of fresh cilantro leaves, crumbled cotija cheese, and lime wedges for that perfect shot of tangy freshness with every bite.
How to Serve Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe
Garnishes
Fresh cilantro and crumbled cotija cheese aren’t just pretty toppings—they elevate the dish’s flavor profile by adding herbal brightness and a salty creaminess that pairs perfectly with the smoky, tangy chicken. Don’t forget a wedge of lime on the side to squeeze over everything for that extra punch of citrus zing.
Side Dishes
This Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe shines alongside simple rice, black beans, or a light Mexican-style corn salad. The mellow sides balance the salsa’s acidity and the chicken’s smokiness, creating a meal that feels festive yet approachable. For a low-carb option, serve it with grilled veggies or a crisp green salad.
Creative Ways to Present
Mix things up by using the grilled chicken in tacos, burritos, or salads. Layer it with avocado, pickled onions, and extra salsa verde in a warm tortilla for a handheld fiesta. Or shred the chicken for vibrant rice bowls and wraps. The versatility of this recipe means it can star in your meal rotation in so many delicious ways.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled chicken and salsa verde separately in airtight containers in the refrigerator. The chicken stays juicy for up to 3 days, and the salsa will keep its fresh flavor for about 4 days. This way, you can reheat and reassemble the dish easily without losing brightness or texture.
Freezing
If you want to keep this delight on hand longer, freeze the cooked chicken in freezer-safe bags or containers for up to 2 months. Freeze the salsa verde separately in small portions to preserve its fresh taste. Just thaw in the fridge overnight before reheating and serving.
Reheating
Reheat your grilled chicken gently in a skillet over medium heat or in the oven wrapped in foil to prevent drying out. Avoid overheating to keep it tender and juicy. Serve with cold salsa verde or warmed slightly for the best experience.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great option if you prefer a juicier, more flavorful cut. Just adjust grilling time since thighs may take a bit longer to cook through.
What if I don’t have a grill?
No grill? No problem. You can cook the chicken under a preheated broiler or on a grill pan on your stovetop. Both methods will give you that nice charred flavor.
How spicy is this salsa verde?
The heat level depends on how many serrano peppers you use and if you include the seeds. You can easily adjust the spice to be mild or fiery based on your preference.
Can I prepare the salsa verde ahead of time?
Yes! The flavors actually improve after sitting for a bit, so making the salsa the day before will deepen the taste and save you time on cooking day.
Is cotija cheese necessary?
While cotija adds an authentic salty creaminess, you can substitute with feta or queso fresco if that’s what you have on hand. It’s all about the flavor punch it brings!
Final Thoughts
This Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe is a true crowd-pleaser that brings bold, fresh flavors to your table with ease. Whether you’re a seasoned griller or a cooking novice, this dish is approachable, fun, and absolutely delicious. Give it a try and enjoy the bright, smoky tastes that make every bite feel like a mini celebration of summer.
Print
Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Grilled Salsa Verde Chicken recipe features juicy, marinated chicken breasts grilled to perfection and served with a vibrant homemade salsa verde made from roasted tomatillos and serrano peppers. The flavorful marinade combines fresh herbs and spices, resulting in a deliciously tangy and slightly spicy dish perfect for tacos, salads, or simple family dinners.
Ingredients
Salsa Verde
- 1 1/2 pounds tomatillos, husked and rinsed
- 2–3 serrano peppers, stemmed (adjust to your spice preference)
- 1/2 white onion, roughly chopped
- 2 cloves garlic, peeled
- 1 cup packed cilantro leaves
- 1/4 cup packed parsley leaves
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, or more to taste
- 1/2 teaspoon ground cumin
Chicken
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
To Serve
- Lime wedges
- Fresh cilantro leaves
- Crumbled cotija cheese
Instructions
- Roast the tomatillos and serranos: Preheat the broiler and place tomatillos and serrano peppers on a foil-lined baking sheet. Broil for 5-7 minutes, flipping halfway through, until softened and slightly charred.
- Cool the roasted ingredients: Let the tomatillos and peppers cool slightly to make them easier to blend and handle.
- Make the salsa verde: In a blender or food processor, combine the roasted tomatillos and peppers, chopped onion, garlic cloves, cilantro, parsley, lime juice, olive oil, kosher salt, and ground cumin. Blend until smooth but with a slight texture.
- Adjust seasoning: Taste the salsa verde and adjust seasoning if needed, adding more salt or lime juice as desired.
- Chill salsa verde: Refrigerate the salsa verde for at least 30 minutes to allow flavors to meld and develop.
- Prepare the chicken: Pound the chicken breasts to an even thickness of about 1/2 inch for even cooking.
- Mix chicken rub: In a small bowl, combine olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Season the chicken: Rub the olive oil and spice mixture all over each chicken breast, ensuring even coverage.
- Marinate chicken: Place the seasoned chicken in the refrigerator to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat the grill: Heat the grill to medium-high heat (375-450°F), making sure the grates are clean and lightly oiled to prevent sticking.
- Grill the chicken: Place the marinated chicken breasts on the grill and cook for about 5-7 minutes per side, until fully cooked and the internal temperature reaches 165°F.
- Rest the chicken: Remove the grilled chicken from the heat and let it rest for 5-10 minutes before slicing to retain juices.
- Serve: Slice the chicken and serve with the chilled salsa verde, lime wedges, fresh cilantro leaves, and crumbled cotija cheese.
- Optional serving ideas: Use the grilled chicken and salsa verde in tacos, burritos, salads, rice bowls, sandwiches, or wraps for versatile meal options.
Notes
- Adjust the number of serrano peppers based on your preferred spice level.
- Pounding the chicken breasts ensures even cooking and prevents dryness.
- Marinating the chicken longer (up to 4 hours) enhances flavor.
- Letting the chicken rest after grilling helps keep it juicy and tender.
- Salsa verde can be made ahead and stored refrigerated for up to 3 days.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
