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 and fresh salsa make it a perfect easy dinner that’s bright, tangy, and packed with Mexican-inspired flavors.
Ingredients
Scale
Salsa Verde Ingredients
- 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 and 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. Place the husked and rinsed tomatillos and stemmed serrano peppers on a foil-lined baking sheet. Broil them for 5-7 minutes, flipping halfway through, until they are softened and slightly charred.
- Cool slightly: Remove the tomatillos and peppers from the oven and let them cool for a few minutes to handle safely.
- Blend salsa verde: In a blender or food processor, combine the roasted tomatillos and peppers, roughly chopped onion, garlic cloves, cilantro leaves, parsley leaves, freshly squeezed lime juice, olive oil, kosher salt, and ground cumin. Blend until the mixture is smooth but still retains some texture.
- Adjust seasoning: Taste the salsa verde and adjust the salt or other seasonings as needed for balance and flavor.
- Chill salsa verde: Transfer the salsa verde to a container and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.
- Prepare chicken breasts: If necessary, pound the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking.
- Mix chicken rub: In a small bowl, whisk together olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Season chicken: Rub this seasoning mixture evenly all over the chicken breasts, coating them well.
- Marinate chicken: Place the seasoned chicken breasts 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 heat, approximately 375-450°F. Clean and lightly oil the grates to prevent sticking.
- Grill chicken: Place chicken breasts on the hot grill. Cook for about 5-7 minutes per side, until cooked through and the internal temperature reaches 165°F (74°C).
- Rest chicken: Remove the grilled chicken from the heat and let it rest for 5-10 minutes to allow juices to redistribute.
- Serve: Slice the chicken and serve topped with the homemade salsa verde, lime wedges, fresh cilantro leaves, and crumbled cotija cheese.
- Usage ideas: This chicken is also delicious in tacos, burritos, salads, rice bowls, sandwiches, or wraps for versatile meals.
Notes
- You can adjust the number of serrano peppers to control the heat level of the salsa verde.
- Allowing the chicken to marinate longer enhances the flavor, but 30 minutes is sufficient for a quick meal.
- Pounding the chicken breasts to even thickness ensures they cook evenly on the grill.
- Make sure to oil the grill grates well to prevent sticking and maintain grill marks.
- Letting the chicken rest after grilling keeps it juicy and tender.
- The salsa verde can be stored in the refrigerator for up to 3 days.
- For a smoky flavor, you can char the tomatillos and peppers on an outdoor grill instead of broiling.
