Grilled Salsa Verde Chicken: Easy Recipe & Flavorful Marinade

Grilled Salsa Verde Chicken: Prepare to unlock a flavor explosion that will transform your weeknight dinners! Imagine succulent, perfectly grilled chicken, infused with the vibrant tang of homemade salsa verde. This isn’t just another chicken recipe; it’s a culinary journey to the heart of Mexican-inspired cuisine, brought right to your backyard grill.

Salsa verde, meaning “green sauce” in Spanish, has a rich history rooted in pre-Columbian Mexico. Traditionally made with tomatillos, chilies, and aromatic herbs, it’s a staple condiment that adds a zesty kick to countless dishes. Over generations, families have passed down their unique salsa verde recipes, each with its own subtle variations and secrets.

What makes grilled salsa verde chicken so irresistible? It’s the perfect balance of smoky char from the grill, the juicy tenderness of the chicken, and the bright, herbaceous flavors of the salsa verde. It’s incredibly versatile, working beautifully in tacos, salads, or simply served alongside your favorite sides. Plus, it’s surprisingly easy to make, making it a fantastic option for busy weeknights when you crave a delicious and healthy meal. Get ready to fire up the grill and experience the magic of this flavorful dish!

this Recipe

Ingredients:

• For the 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
• For the Chicken:
• 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
• Optional Garnishes:
• Lime wedges
• Fresh cilantro leaves
• Crumbled cotija cheese

Preparing the Salsa Verde:

1. Roast the Tomatillos and Peppers: Preheat your broiler to high. Place the tomatillos and serrano peppers on a baking sheet lined with foil. Broil for 5-7 minutes, flipping halfway through, until the tomatillos are softened and slightly charred. Keep a close eye on them, as they can burn quickly! The peppers should also be blistered.
2. Cool Slightly: Remove the baking sheet from the oven and let the tomatillos and peppers cool for a few minutes. This makes them easier to handle.
3. Blend the Salsa: In a blender or food processor, combine the roasted tomatillos and serrano peppers with the white onion, garlic cloves, cilantro, parsley, lime juice, olive oil, salt, and cumin.
4. Pulse and Adjust: Pulse the mixture until it’s mostly smooth, but still has a little texture. I like mine with some small chunks! Taste the salsa and adjust the seasoning as needed. You might want to add more salt, lime juice, or even a pinch of sugar to balance the flavors. If it’s too thick, add a tablespoon or two of water to thin it out.
5. Chill (Optional): For the best flavor, chill the salsa verde in the refrigerator for at least 30 minutes before using. This allows the flavors to meld together. You can also use it immediately if you’re short on time.

Preparing the Chicken:

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly and prevents it from drying out.
2. Season the Chicken: In a small bowl, combine the olive oil, salt, pepper, garlic powder, and onion powder. Brush this mixture evenly over both sides of the chicken breasts. Make sure to get every nook and cranny!
3. Marinate (Optional): For even more flavor, you can marinate the chicken in about 1/2 cup of the salsa verde for at least 30 minutes, or up to a few hours in the refrigerator. This will help tenderize the chicken and infuse it with the delicious salsa verde flavor. If you marinate, be sure to discard the marinade after use.

Grilling the Chicken:

1. Preheat the Grill: Preheat your grill to medium-high heat (about 375-450°F). Make sure the grates are clean and lightly oiled to prevent the chicken from sticking.
2. Grill the Chicken: Place the chicken breasts on the preheated grill. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked. Avoid overcooking, as this will make the chicken dry.
3. Rest the Chicken: Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Serving the Grilled Salsa Verde Chicken:

1. Slice the Chicken: Slice the chicken breasts against the grain into thin strips. This makes it easier to eat and helps to tenderize the chicken even further.
2. Serve with Salsa Verde: Spoon a generous amount of the salsa verde over the sliced chicken.
3. Garnish (Optional): Garnish with lime wedges, fresh cilantro leaves, and crumbled cotija cheese, if desired.
4. Enjoy! Serve immediately and enjoy! This grilled salsa verde chicken is delicious on its own, or you can serve it with your favorite sides, such as rice, beans, grilled vegetables, or a salad. It’s also great in tacos, burritos, or quesadillas.

Tips and Variations:

• Spice Level: Adjust the amount of serrano peppers in the salsa verde to control the spice level. For a milder salsa, remove the seeds and membranes from the peppers before blending. For a spicier salsa, leave the seeds in. You can also substitute other types of peppers, such as jalapeños or poblano peppers.
• Tomatillo Substitutes: If you can’t find tomatillos, you can substitute green tomatoes. However, the flavor will be slightly different.
• Grilling Alternatives: If you don’t have a grill, you can cook the chicken in a skillet on the stovetop or bake it in the oven. To cook in a skillet, heat a tablespoon of olive oil over medium-high heat and cook the chicken for 5-7 minutes per side, or until cooked through. To bake in the oven, preheat the oven to 375°F (190°C) and bake the chicken for 20-25 minutes, or until cooked through.
• Make Ahead: The salsa verde can be made ahead of time and stored in the refrigerator for up to 3 days. The chicken can also be marinated ahead of time and stored in the refrigerator for up to 24 hours.
• Serving Suggestions: This grilled salsa verde chicken is incredibly versatile. Here are a few serving suggestions:
  • Serve it with rice and beans for a classic Mexican-inspired meal.
  • Use it as a filling for tacos, burritos, or quesadillas.
  • Add it to a salad for a protein-packed lunch or dinner.
  • Serve it with grilled vegetables for a healthy and flavorful meal.
  • Chop it up and add it to nachos or a Mexican-inspired pizza.
• Storage: Store leftover grilled salsa verde chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet on the stovetop.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: Approximately 350-400 per serving
• Protein: Approximately 40-45 grams per serving
• Fat: Approximately 15-20 grams per serving
• Carbohydrates: Approximately 10-15 grams per serving

Why This Recipe Works:

This recipe is a winner because it’s simple, flavorful, and healthy. The salsa verde is packed with fresh ingredients and vibrant flavors, and the grilled chicken is tender and juicy. The combination of the two is simply irresistible! The optional marinating step adds an extra layer of flavor and helps to tenderize the chicken. Plus, this recipe is incredibly versatile and can be adapted to suit your taste preferences and dietary needs.

Troubleshooting:

• Salsa Too Spicy: If your salsa verde is too spicy, add a little bit of sugar or honey to balance the heat. You can also add more lime juice or a dollop of sour cream or Greek yogurt.
• Chicken Too Dry: If your chicken is dry, make sure you’re not overcooking it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). You can also try marinating the chicken before grilling to help keep it moist.
• Salsa Too Bitter: Sometimes, tomatillos can have a slightly bitter taste. To counteract this, try adding a pinch of sugar or a squeeze of lime juice to the salsa.

Conclusion:

This Grilled Salsa Verde Chicken recipe isn’t just another chicken dish; it’s a flavor explosion waiting to happen! The vibrant salsa verde, infused with smoky char from the grill, creates a truly unforgettable culinary experience. I genuinely believe this will become a staple in your summer (and year-round!) cooking repertoire. It’s quick, it’s easy, and most importantly, it’s incredibly delicious.

But why is this a must-try? Because it elevates simple grilled chicken to something special. The salsa verde isn’t just a sauce; it’s a marinade, a basting liquid, and a final flourish of flavor all rolled into one. The acidity tenderizes the chicken, while the herbs and spices penetrate deep, ensuring every bite is bursting with freshness. Forget dry, bland chicken – this recipe guarantees juicy, flavorful results every single time. Plus, it’s incredibly versatile!

Serving Suggestions and Variations:

The possibilities are truly endless when it comes to serving this Grilled Salsa Verde Chicken. For a simple and satisfying meal, serve it alongside some grilled corn on the cob and a fresh garden salad. Or, shred the chicken and use it as a filling for tacos or burritos. Imagine the vibrant flavors combined with your favorite toppings – a truly winning combination!

Feeling adventurous? Try these variations:

* Spicy Kick: Add a jalapeño or two to your salsa verde for an extra layer of heat. Remember to remove the seeds if you prefer a milder spice.
* Creamy Dreamy: Stir in a dollop of Greek yogurt or sour cream to the salsa verde for a richer, creamier sauce. This is especially delicious served over rice.
* Citrus Burst: Add the zest and juice of a lime or orange to the salsa verde for a brighter, more citrusy flavor.
* Mediterranean Twist: Serve the grilled chicken with a side of quinoa, feta cheese, and Kalamata olives for a Mediterranean-inspired meal.
* Salad Sensation: Slice the grilled chicken and toss it with mixed greens, avocado, tomatoes, and a light vinaigrette for a healthy and flavorful salad.

Don’t be afraid to experiment and make this recipe your own! The beauty of cooking is that there are no hard and fast rules. Use this recipe as a starting point and let your creativity shine.

I’m so excited for you to try this recipe and experience the magic of Grilled Salsa Verde Chicken for yourself. It’s a guaranteed crowd-pleaser, perfect for weeknight dinners or weekend barbecues.

Share Your Experience!

Once you’ve made this recipe, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and comments on social media using [Your Hashtag Here] or leave a comment below. Your feedback is invaluable and helps me create even better recipes for you in the future. Happy grilling, and I can’t wait to see what culinary creations you come up with! I am confident that this will be a recipe you will make again and again. Enjoy!