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
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 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.
