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
Scale
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.
