If you’re searching for a dish that bursts with vibrant flavors and brings a refreshing twist to your weeknight dinners, you’re going to love this Grilled Salsa Verde Chicken Recipe. Juicy, tender chicken breasts grilled to perfection and drenched in a lively, tangy salsa verde sauce create an irresistible combination that brightens every bite. The lightly charred tomatillos and serrano peppers offer a depth of smokiness and spice, while fresh herbs and lime juice add a zesty finish that’s downright addictive. This recipe delivers a perfect balance between smoky heat and fresh brightness, making it a true crowd-pleaser that’s as simple as it is sensational.
Ingredients You’ll Need
What’s wonderful about this Grilled Salsa Verde Chicken Recipe is how straightforward and approachable the ingredients are. Each one plays a crucial role—from the tartness of tomatillos to the spicy kick of serrano peppers, the fresh herbs, and the perfect blend of spices. Together, they elevate this dish to a celebration of flavors and colors that’s both inviting and memorable.
- 1 1/2 pounds tomatillos, husked and rinsed: Provide a tart, tangy base that’s essential for an authentic salsa verde.
- 2-3 serrano peppers, stemmed: Pack a vibrant heat to balance the tanginess, adjustable to your spice preference.
- 1/2 white onion, roughly chopped: Adds mild sweetness and depth to the salsa.
- 2 cloves garlic, peeled: Infuse a savory warmth that complements the brightness of other ingredients.
- 1 cup packed cilantro leaves: Bring fresh, citrusy notes and a classic herbaceous touch.
- 1/4 cup packed parsley leaves: Add an extra layer of freshness and a hint of earthiness.
- 2 tablespoons lime juice, freshly squeezed: Brightens the salsa with zesty acidity that wakes up the palate.
- 1 tablespoon olive oil: Balances the salsa’s texture with silky richness.
- 1 teaspoon kosher salt: Enhances all the flavors perfectly.
- 1/2 teaspoon ground cumin: Introduces a subtle smoky warmth to tie all components together.
- 4 boneless, skinless chicken breasts (about 6-8 ounces each): The star protein that soaks up the vibrant flavors beautifully.
- 1 tablespoon olive oil (for chicken): Helps season and keep the chicken juicy on the grill.
- 1 teaspoon kosher salt (for chicken): Essential for seasoning the meat evenly.
- 1/2 teaspoon black pepper: Adds a gentle punch without overwhelming the flavor.
- 1/2 teaspoon garlic powder: Boosts the savory notes in the chicken rub.
- 1/4 teaspoon onion powder: Deepens the seasoning complexity.
- 1/4 teaspoon smoked paprika: Infuses a delicate smokiness to complement the grilling.
- Lime wedges, fresh cilantro leaves, crumbled cotija cheese: Perfect finishing touches for serving and garnishing.
How to Make Grilled Salsa Verde Chicken Recipe
Step 1: Roast the Tomatillos and Peppers
Start by preheating your broiler to get a nice, intense heat. Place the husked tomatillos and serrano peppers on a foil-lined baking sheet. Broil for 5 to 7 minutes, flipping halfway through, until they’re softened and have that gorgeous slightly charred appearance. This roasting step is key—it unlocks their smoky depth while mellowing out sharpness, an essential flavor foundation for your salsa verde.
Step 2: Blend the Salsa Verde
Once the tomatillos and peppers have cooled just enough to handle, pop them into a blender or food processor along with the 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 little texture so that you get that fresh, rustic feel on your palate. Taste your creation and tweak the seasoning to your liking. Refrigerate the salsa for at least 30 minutes—it’s worth the wait to let the flavors marry.
Step 3: Prepare and Season the Chicken
Make sure your chicken breasts are of even thickness by gently pounding them to about 1/2 inch. This helps them cook evenly and stay juicy. In a small bowl, combine olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to create a fragrant rub. Massage this mixture all over the chicken breasts. For the best results, marinate the chicken in the fridge anywhere from 30 minutes to 4 hours. This step infuses the meat with layers of flavor that will shine through once grilled.
Step 4: Fire Up the Grill
Preheat your grill to medium-high heat, aiming for 375 to 450 degrees Fahrenheit. Be sure to clean and lightly oil the grates to prevent sticking. Place the seasoned chicken breasts on the hot grill and cook for about 5 to 7 minutes per side. You’re looking for nice grill marks and an internal temperature of 165°F to guarantee doneness. Once cooked, let the chicken rest for 5 to 10 minutes—this resting period locks in those precious juices.
Step 5: Serve and Enjoy
Slice the rested chicken and pile it high with your vibrant salsa verde. Add lime wedges, fresh cilantro, and crumbled cotija cheese for an extra burst of flavor and color. The result is a juicy, flavorful dish that’s ready to steal the spotlight at your table.
How to Serve Grilled Salsa Verde Chicken Recipe
Garnishes
Simple garnishes make all the difference. Fresh cilantro leaves add a bright herbal contrast that cuts through the richness, while tangy lime wedges invite your guests to squeeze on as much citrusy zest as they desire. Crumbled cotija cheese introduces a creamy, salty finish that beautifully complements the smoky, spicy salsa verde.
Side Dishes
This chicken is wonderfully versatile when it comes to sides. Consider serving it alongside fluffy Mexican rice or cilantro-lime quinoa for a wholesome base. Charred corn salad or a crisp green salad with avocado will bring freshness and texture contrasts. Roasted vegetables or grilled street-style elote can also amp up the festive vibe of the meal.
Creative Ways to Present
Beyond plating it as a main entrée, this grilled salsa verde chicken shines in tacos, wrapped in warm tortillas with a swirl of crema and pickled onions. It’s fantastic in burrito bowls over rice, beans, and fresh veggies, or diced into vibrant salads and grain bowls. Even sandwiches or wraps get an exciting makeover with this zingy chicken star.
Make Ahead and Storage
Storing Leftovers
After enjoying this delicious grilled salsa verde chicken, simply store any leftovers in an airtight container in the refrigerator. Properly stored, the chicken and salsa will stay fresh for up to 3 to 4 days, making tasty lunches or quick dinners later in the week.
Freezing
If you want to keep it for longer, you can freeze the cooked chicken and salsa separately in freezer-safe containers or bags. Frozen properly, they’ll maintain great flavor and texture for up to 2 to 3 months. Just label the containers so you remember the tasty treasure inside!
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm the chicken gently in a skillet over medium heat or in the oven to avoid drying it out. Serve again with fresh salsa verde and garnishes to revive that fresh, grilled flavor.
FAQs
Can I make the salsa verde in advance?
Absolutely! The salsa verde actually benefits from resting in the fridge for at least 30 minutes or even overnight, as this deepens and melds the flavors beautifully. Just give it a quick stir before serving.
What if I don’t have a grill?
No worries at all. You can cook the chicken on a grill pan, a cast-iron skillet, or even bake it in the oven at 400°F until the chicken reaches an internal temperature of 165°F. You’ll still get delicious results that pair perfectly with the salsa verde.
How spicy is this dish?
The heat level can be adjusted easily by varying the number of serrano peppers or removing their seeds before roasting. For a milder salsa verde, use fewer peppers or substitute with milder green chiles.
Can I use bone-in chicken pieces?
You can, but cooking times will be longer and you’ll want to ensure they reach a safe internal temperature. Bone-in pieces also bring extra juiciness, but this recipe’s timing is optimized for boneless breasts.
Is this recipe gluten-free?
Yes! This Grilled Salsa Verde Chicken Recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Final Thoughts
It’s truly a joy to share this Grilled Salsa Verde Chicken Recipe because it captures everything wonderful about cooking with fresh, bold flavors made simple. Whether you’re grilling for family, friends, or just treating yourself, this dish promises delicious results that feel special without any fuss. Grab those tomatillos, fire up the grill, and get ready for a plate full of sunshine and spice that will have everyone asking for seconds!
Print
Grilled Salsa Verde Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This Grilled Salsa Verde Chicken recipe features juicy chicken breasts marinated in a vibrant, tangy salsa verde made from charred tomatillos, serrano peppers, fresh herbs, and spices. Perfectly grilled to juicy perfection and served with zesty lime wedges, fresh cilantro, and crumbly cotija cheese, this dish brings authentic Mexican flavors to your table in under an hour.
Ingredients
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 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
- Preheat and roast tomatillos and peppers: Preheat your broiler. Arrange the tomatillos and serrano peppers on a foil-lined baking sheet. Broil for 5-7 minutes, flipping halfway through, until softened and slightly charred, which will deepen their flavor.
- Cool the roasted vegetables: Remove from the oven and let the tomatillos and peppers cool slightly to make handling easier for blending.
- Prepare salsa verde: In a blender or food processor, combine the roasted tomatillos and serrano peppers, chopped onion, garlic cloves, cilantro, parsley, lime juice, olive oil, kosher salt, and ground cumin. Blend until the mixture is smooth but retains a slightly textured consistency.
- Adjust seasoning: Taste the salsa verde and adjust salt or lime juice as needed to ensure the perfect balance of flavors.
- Chill salsa verde: Refrigerate the salsa verde for at least 30 minutes to allow the flavors to meld beautifully.
- Prepare chicken breasts: Pound chicken breasts to an even thickness of about half an inch to ensure even cooking.
- Make chicken seasoning rub: In a small bowl, mix together olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Season the chicken: Rub the olive oil and spice mixture evenly over all sides of the chicken breasts.
- Marinate the chicken: Place the seasoned chicken in the refrigerator to marinate for at least 30 minutes, or up to 4 hours for deeper flavor and tenderness.
- Preheat the grill: Heat your grill to medium-high (375-450°F). Clean and lightly oil the grill grates to prevent sticking.
- Grill the chicken: Place the chicken breasts on the hot grill and cook for 5-7 minutes per side, until fully cooked and the internal temperature reaches 165°F.
- Rest the chicken: Remove the chicken from the grill and let it rest for 5-10 minutes to retain juices before slicing.
- Serve: Slice the grilled chicken breasts and serve topped with salsa verde, lime wedges, fresh cilantro leaves, and crumbled cotija cheese for a vibrant meal.
- Alternative serving ideas: Use the grilled chicken in tacos, burritos, salads, rice bowls, sandwiches, or wraps for versatile meal options.
Notes
- Adjust the number of serrano peppers to control the spice level according to your taste.
- Ensure chicken breasts are pounded evenly for uniform grilling.
- Allowing the salsa verde to chill enhances the depth of flavor.
- Resting the chicken after grilling keeps it juicy and tender.
- If a grill is unavailable, the chicken can be cooked using a grill pan or broiled with close attention.
