If you’re craving a dish that bursts with fresh, tangy, and smoky flavors, the Grilled Salsa Verde Chicken Recipe is an absolute must-try. This recipe combines tender grilled chicken breasts with a vibrant, homemade salsa verde that is both zesty and herbaceous. It’s a perfect marriage of charred tomatillos and spicy serrano peppers, balanced by the brightness of cilantro and lime. Whether you’re grilling for a family dinner or a lively weekend get-together, this dish will delight your taste buds and impress everyone at the table with its colorful presentation and irresistible taste.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, fresh ingredients that come together to create a complex flavor profile. Each ingredient plays a crucial role, from providing the smoky undertones of the grill to the fresh herbaceous notes of the salsa verde, making this dish an unforgettable delight.
- Tomatillos: These green, husked fruits add a tangy and slightly tart base that’s essential for authentic salsa verde.
- Serrano peppers: Adjust these according to your spice preference; they bring a nice kick to the salsa without overpowering it.
- White onion: Adds sharpness and a subtle sweetness when blended into the salsa.
- Garlic cloves: Provide aromatic depth and a savory edge to the flavor.
- Cilantro leaves: Offer a fresh, grassy herbal note that brightens every bite.
- Parsley leaves: Round out the green herbs and add a mild earthiness.
- Lime juice: Delivers a zesty brightness that lifts the salsa and chicken alike.
- Olive oil: Helps marry the flavors and keeps the chicken moist during grilling.
- Kosher salt: Essential for seasoning both the salsa and chicken perfectly.
- Ground cumin: Adds warmth and a hint of smokiness to the salsa verde.
- Chicken breasts: Boneless and skinless for quick and even grilling.
- Black pepper, garlic powder, onion powder, smoked paprika: A smart spice blend that makes the chicken flavorful and aromatic.
- Lime wedges, fresh cilantro, crumbled cotija cheese: Perfect garnishes to elevate the finished dish.
How to Make Grilled Salsa Verde Chicken Recipe
Step 1: Roast the tomatillos and serrano peppers
Begin by preheating your broiler. Place the husked tomatillos and stemmed serrano peppers on a foil-lined baking sheet. Broil them for 5 to 7 minutes, turning once halfway through until softened and slightly charred. This step brings out a smoky depth that makes the salsa verde truly special.
Step 2: Blend your salsa verde
After the roasted veggies cool just a bit, toss them into a blender along with chopped onion, garlic cloves, cilantro, parsley, lime juice, olive oil, kosher salt, and ground cumin. Blend until the mixture is smooth yet still has a bit of texture to maintain a fresh, homemade feel. Taste and adjust seasoning to suit your palate, then refrigerate for at least 30 minutes to let the flavors meld beautifully.
Step 3: Prepare the chicken
If your chicken breasts are uneven in thickness, give them a gentle pound to about half an inch so they cook evenly. Mix olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub this fragrant spice mixture all over the chicken breasts to infuse them with bold flavor. For best results, marinate for at least 30 minutes or up to 4 hours for a deeper taste.
Step 4: Grill to perfection
Heat your grill to medium-high, between 375 and 450 degrees Fahrenheit, and make sure the grates are clean and lightly oiled to prevent sticking. Grill the chicken for 5 to 7 minutes on each side, or until it’s perfectly cooked through, reaching an internal temperature of 165 degrees Fahrenheit. Allow the chicken to rest for 5 to 10 minutes after grilling, locking in those juicy juices before slicing.
Step 5: Serve with fresh accompaniments
Slice the chicken and serve it generously topped with your homemade salsa verde. Don’t forget the lime wedges, fresh cilantro, and crumbled cotija cheese for that authentic pop of flavor and texture. This final touch elevates the whole dish and delivers a vibrant finish every time.
How to Serve Grilled Salsa Verde Chicken Recipe
Garnishes
A simple sprinkle of fresh cilantro and crumbled cotija cheese instantly brightens this dish, adding an inviting freshness and creamy saltiness. Lime wedges are essential too; a squeeze right before eating takes the flavors to another level, introducing a lively citrus burst that complements the smoky grilled chicken and tangy salsa verde.
Side Dishes
This chicken pairs wonderfully with a variety of sides. A fluffy cilantro-lime rice, roasted vegetables, or warm corn tortillas offer a delicious contrast in texture and temperature. For a lighter option, fresh green salads or grilled corn on the cob work beautifully, keeping the meal vibrant and balanced.
Creative Ways to Present
Beyond plating it as a classic main, try making tacos or burritos with the sliced grilled chicken and salsa verde. It also shines atop a salad or mixed into a hearty rice bowl with black beans and avocado. You can even use it to fill a flavorful wrap or sandwich for an easy lunch that doesn’t skimp on taste or excitement.
Make Ahead and Storage
Storing Leftovers
Leftover grilled salsa verde chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the salsa separate if you want to maintain its fresh texture, and combine them only when ready to enjoy the dish again.
Freezing
If you want to save some for later, this chicken freezes well. Place the cooked chicken and salsa in separate freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve the best flavor and texture.
Reheating
For reheating, gently warm the chicken in a skillet over medium-low heat or in the oven to avoid drying it out. Add the salsa verde after heating for that fresh, tangy punch. Avoid microwaving for long stretches to keep the chicken juicy and tender.
FAQs
Can I use different peppers if I don’t have serranos?
Absolutely! Jalapeños are a great substitute if you prefer a milder heat, or try poblanos if you want something less spicy but smoky. Adjust the quantity to match your spice tolerance.
Is this recipe gluten-free?
Yes, the Grilled Salsa Verde Chicken Recipe is naturally gluten-free, making it a fantastic option for those with gluten sensitivities or anyone craving a fresh, wholesome meal.
Can I make the salsa verde ahead of time?
You sure can! Preparing the salsa verde a day in advance actually allows the flavors to develop more depth. Just keep it refrigerated in an airtight container until you’re ready to serve.
What if I don’t have a grill? Can I cook the chicken another way?
Definitely. You can pan-sear the chicken in a cast iron skillet or bake it in the oven at 400°F for about 20 minutes until cooked through. While grilling adds a smokier flavor, these methods still yield delicious results.
How spicy is this dish?
The heat level is adjustable thanks to the serrano peppers. Start with two peppers if you want a moderate kick, or add more if you enjoy things fiery. The lime and herbs also help balance out the spiciness.
Final Thoughts
If you’re craving something that’s bursting with fresh citrus, herbs, and just the right amount of smoky char, the Grilled Salsa Verde Chicken Recipe is truly a joy to make and eat. Its vibrant flavors come together effortlessly, making it a go-to for a crowd-pleasing meal anytime you want to impress without stress. Give it a try—your taste buds will thank you!
Print
Grilled Salsa Verde Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This Grilled Salsa Verde Chicken recipe features juicy, marinated chicken breasts grilled to perfection and served with a vibrant, tangy salsa verde made from roasted tomatillos and serrano peppers. The flavorful marinade and fresh herbs create a deliciously zesty dish perfect for a healthy dinner or meal prep.
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 Marinade & Seasoning
- 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
- Broil Tomatillos and Peppers: Preheat your broiler. Arrange the husked tomatillos and stemmed serrano peppers on a foil-lined baking sheet. Broil for 5-7 minutes, flipping them halfway through, until they are softened and have a slight char.
- Cool Ingredients: Let the roasted tomatillos and peppers cool slightly to handle easily and prevent overheating your blender.
- Make Salsa Verde: In a blender or food processor, combine the roasted tomatillos and peppers along with onion, garlic, cilantro, parsley, lime juice, olive oil, salt, and cumin. Blend until the mixture is smooth but retains a slightly textured consistency for the perfect salsa verde.
- Adjust Seasoning: Taste the salsa and adjust the salt or other seasonings as desired to balance the flavors.
- Refrigerate Salsa: Transfer the salsa verde to a container and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
- Prepare Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch for uniform cooking if needed.
- Make Marinade: In a small bowl, mix olive oil with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to make a flavorful rub.
- Season Chicken: Rub the olive oil spice mixture evenly all over the chicken breasts to coat thoroughly.
- Marinate Chicken: Place the seasoned chicken in the refrigerator and marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat Grill: Heat your grill to medium-high (375-450°F) and oil the grates to prevent sticking.
- Grill Chicken: Grill the chicken breasts for about 5-7 minutes per side, flipping once, until they reach an internal temperature of 165°F and are cooked through with nice grill marks.
- Rest Chicken: Remove chicken from the grill and allow it to rest for 5-10 minutes to retain its juices before slicing.
- Slice and Serve: Slice the rested chicken breasts and serve topped with the chilled salsa verde, fresh lime wedges, cilantro leaves, and crumbled cotija cheese.
- Optional Serving Ideas: Use the grilled salsa verde chicken in tacos, burritos, salads, rice bowls, sandwiches, or wraps for versatile meal options.
Notes
- Adjust serrano peppers to control salsa spiciness.
- Ensure chicken is pounded evenly to cook uniformly and avoid dryness.
- Marinating longer (up to 4 hours) enhances flavor.
- Resting grilled chicken keeps meat juicy and tender.
- Use fresh cotija cheese for authentic taste, can substitute with feta if unavailable.
- Leftover salsa verde keeps well stored in an airtight container refrigerated for up to 4 days.
