Description
This Grilled Salsa Verde Chicken recipe is a vibrant and flavorful way to enjoy tender, juicy chicken breasts marinated with a zesty homemade salsa verde. Featuring charred tomatillos, serrano peppers, fresh herbs, and a blend of spices, this dish offers a perfect balance of smoky, tangy, and spicy notes ideal for grilling. Whether served with lime wedges and cotija cheese or added to tacos and burritos, this easy-to-make recipe will elevate your meals with fresh, bold flavors.
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 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 oven broiler. Place the husked tomatillos and serrano peppers on a foil-lined baking sheet. Broil them for 5-7 minutes, flipping halfway through, until they are softened and slightly charred to develop a smoky flavor.
- Cool Slightly: Remove the baking sheet from the oven and let the roasted tomatillos and peppers cool for a few minutes to make them easier to handle for blending.
- Prepare Salsa Verde: In a blender or food processor, combine the roasted tomatillos and serrano peppers with chopped onion, garlic cloves, cilantro, parsley, lime juice, olive oil, kosher salt, and ground cumin. Blend until the mixture is smooth but still has a bit of texture for the best flavor and consistency.
- Adjust Seasoning: Taste the salsa verde and add extra salt or lime juice if needed to balance the flavors according to your preference.
- Chill Salsa Verde: Refrigerate the salsa verde for at least 30 minutes to allow the flavors to meld and deepen, enhancing the overall taste.
- Prep Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking, if necessary.
- Make Chicken Rub: In a small bowl, mix olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika together to create a flavorful rub for the chicken.
- Season Chicken: Rub the olive oil seasoning mixture all over the chicken breasts thoroughly, covering every surface for maximum flavor.
- Marinate Chicken: Place the seasoned chicken breasts in the refrigerator to marinate for at least 30 minutes and up to 4 hours to absorb the spices and oil.
- Preheat Grill: Heat your grill to medium-high heat between 375°F and 450°F. Clean and lightly oil the grates to prevent sticking.
- Grill Chicken: Place the marinated chicken breasts on the preheated grill. Cook each side for about 5-7 minutes or until the internal temperature reaches 165°F and the chicken is fully cooked with nicely charred grill marks.
- Rest Chicken: Remove the chicken from the grill and let it rest for 5-10 minutes. This step allows the juices to redistribute inside the meat, keeping it moist.
- Slice and Serve: Slice the rested chicken breasts and serve them topped with the prepared salsa verde, alongside lime wedges, fresh cilantro, and crumbled cotija cheese for garnish.
- Serving Suggestions: Enjoy this grilled salsa verde chicken as a main dish or use it in tacos, burritos, salads, rice bowls, sandwiches, and wraps for versatile meal options.
Notes
- Adjust the number of serrano peppers based on your preferred spice level.
- Ensure chicken breasts are pounded to a uniform thickness to guarantee even grilling.
- Use fresh lime juice for the best citrus brightness in the salsa verde.
- Allowing the salsa to chill improves its flavor by letting the ingredients meld.
- Store leftover salsa verde in an airtight container in the refrigerator for up to 3 days.
- If you don’t have a grill, a grill pan or broiler can be used as alternatives.
- Resting the chicken after grilling is essential for juicy, tender meat.
