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
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 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.
