Get ready to transform your weeknight dinners with this incredible Grilled Salsa Verde Chicken recipe. This dish delivers a powerful punch of tangy, smoky, and slightly spicy flavor that will have everyone asking for seconds. We’re talking about perfectly juicy grilled chicken, marinated in a vibrant salsa verde that you can make from scratch or grab from a jar. It’s simple, quick, and packed with authentic flavor, making it the perfect centerpiece for a healthy and satisfying meal. Whether you’re a grilling novice or a seasoned pro, this recipe is your ticket to a delicious, crowd-pleasing dinner.
Why This Grilled Salsa Verde Chicken Recipe Works
You’ll love this recipe because it’s as flexible as it is flavorful. The magic is in the salsa verde marinade, which tenderizes the chicken while infusing it with the zesty taste of tomatillos, cilantro, and lime. Grilling adds another layer of smoky char that complements the tangy sauce beautifully. It’s a naturally healthy, low-carb, and gluten-free option that doesn’t skimp on taste. Plus, it’s incredibly versatile—serve it over rice, in tacos, or on top of a salad!
What is Salsa Verde?
Salsa Verde, which translates to “green sauce,” is a staple in Mexican cuisine. Unlike red salsas made from red tomatoes, salsa verde’s base is the tomatillo. Tomatillos are small, green fruits with a papery husk that have a bright, tart flavor. When blended with cilantro, onion, garlic, jalapeños, and lime juice, they create a sauce that is zesty, fresh, and complex. It can range from mild to very spicy depending on the number of jalapeños used.
Homemade vs. Store-Bought Salsa Verde
While using a high-quality store-bought salsa verde is a fantastic time-saver for this Grilled Salsa Verde Chicken, making it from scratch is surprisingly simple and rewarding.
Store-Bought: Look for a brand that lists tomatillos as the first ingredient and has minimal preservatives or added sugars. It’s the ultimate shortcut for a busy weeknight.
Homemade: Making your own allows you to control the flavor and spice level. Simply broiling tomatillos, onions, and garlic until charred and then blending them with fresh cilantro and lime juice creates a salsa with incredible depth of flavor. We’ve included a simple recipe for it below!
Ingredients You’ll Need
For the Homemade Salsa Verde (Optional)
- 1 lb tomatillos, husks removed and rinsed
- 1/2 white onion, cut into wedges
- 2 cloves garlic, peeled
- 1-2 jalapeños, stemmed (and seeded for less heat)
- 1/2 cup fresh cilantro, packed
- Juice of 1 lime
- 1/2 teaspoon salt, or to taste
For the Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to even thickness
- 1 cup salsa verde (homemade or store-bought)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
How to Make Grilled Salsa Verde Chicken Step-by-Step
Step 1: Make the Salsa Verde (If Using Homemade)
Position your oven rack about 6 inches from the broiler and preheat the broiler to high. Place the tomatillos, onion wedges, garlic, and jalapeños on a baking sheet. Broil for 5-7 minutes, until the tops are blackened and blistered. Flip everything and broil for another 4-5 minutes until charred on the other side. Let them cool slightly.
Step 2: Blend the Salsa
Transfer the broiled vegetables and any juices from the pan to a blender. Add the fresh cilantro, lime juice, and salt. Pulse until the salsa reaches your desired consistency—a little chunky or completely smooth, it’s up to you! Set aside.
Step 3: Marinate the Chicken
In a large bowl or a zip-top bag, combine the chicken breasts, 1 cup of salsa verde, olive oil, cumin, and black pepper. Make sure the chicken is fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator. The acidity in the salsa will tenderize the chicken perfectly.
Step 4: Grill the Chicken
Preheat your grill to medium-high heat (about 400-450°F). Clean the grates and lightly oil them to prevent sticking. Remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade. Place the chicken on the grill and cook for 5-7 minutes per side. The chicken is done when it’s cooked through and the internal temperature reaches 165°F (74°C).
Step 5: Rest and Serve
Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes. This is crucial for keeping the chicken juicy! Slice the chicken against the grain and serve immediately. For a delicious weeknight meal, try pairing it with some easy broccoli pasta salad.
Expert Tips for the Juiciest Grilled Chicken
- Don’t Skip Pounding: Pounding the chicken breasts to an even thickness ensures they cook evenly, preventing dry, overcooked edges and an undercooked center.
- Don’t Over-Marinate: The lime juice in the salsa is acidic. Marinating for more than 4 hours can start to break down the chicken’s texture, making it mushy.
- Use a Meat Thermometer: The single best way to guarantee perfectly cooked chicken is to use an instant-read thermometer. Pull the chicken off the grill the moment it hits 165°F.
- Let It Rest: Allowing the chicken to rest before slicing lets the juices redistribute throughout the meat, resulting in a much more tender and flavorful bite. If you’re looking for another easy chicken dish, these chicken Caesar wraps are a great option.
Serving Suggestions for Salsa Verde Chicken
This Grilled Salsa Verde Chicken is incredibly versatile. Here are a few of our favorite ways to serve it:
- Tacos: Slice the chicken and serve it in warm corn or flour tortillas with your favorite toppings like cotija cheese, avocado, and pickled red onions.
- Bowls: Create a healthy and filling power bowl with a base of cilantro-lime rice or quinoa, black beans, corn salsa, and a dollop of sour cream. It’s a perfect idea for a high-protein meal prep lunch.
- Salads: Top a bed of crisp romaine lettuce with sliced grilled chicken, cherry tomatoes, cucumbers, and a creamy avocado dressing for a light and refreshing meal.
- With Grilled Veggies: Serve alongside grilled bell peppers, zucchini, and onions for a complete and healthy outdoor-cooked meal.
Yes, you can. Preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F. You won’t get the smoky char, but it will still be delicious.
Absolutely! Using a high-quality store-bought salsa verde is a great time-saver. Just make sure it’s one you enjoy the flavor of, as it’s the star of the marinade.
We recommend marinating the chicken for at least 30 minutes to absorb the flavor, but no longer than 4 hours. The salsa is acidic, and marinating for too long can negatively affect the chicken’s texture.
The chicken is safely cooked and will be perfectly juicy when an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Be sure to pull it off the heat right away to prevent overcooking.
This dish is very versatile! It pairs wonderfully with cilantro-lime rice, black beans, grilled vegetables, a fresh corn salsa, or a simple green salad.
Yes, you can. Preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F. You won’t get the smoky char, but it will still be delicious.
Absolutely! Using a high-quality store-bought salsa verde is a great time-saver. Just make sure it’s one you enjoy the flavor of, as it’s the star of the marinade.
We recommend marinating the chicken for at least 30 minutes to absorb the flavor, but no longer than 4 hours. The salsa is acidic, and marinating for too long can negatively affect the chicken’s texture.
The chicken is safely cooked and will be perfectly juicy when an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Be sure to pull it off the heat right away to prevent overcooking.
This dish is very versatile! It pairs wonderfully with cilantro-lime rice, black beans, grilled vegetables, a fresh corn salsa, or a simple green salad.
Storage and Reheating Instructions
Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave in 30-second bursts, or for best results, slice it cold for salads and sandwiches or gently warm it in a skillet with a splash of broth to keep it from drying out.
We Hope You Enjoy This Grilled Salsa Verde Chicken!
This recipe is a true game-changer for quick, healthy, and flavor-packed meals. It’s a fantastic way to bring the vibrant tastes of Mexican cuisine right to your backyard grill. If you try this Grilled Salsa Verde Chicken, please leave a comment and let us know how you liked it! We love hearing from you. For more recipe inspiration, be sure to follow us on Pinterest!
Grilled Salsa Verde Chicken: Juicy, Tangy, and Irresistibly Easy
This Grilled Salsa Verde Chicken recipe is your ticket to a quick, flavorful, and healthy weeknight dinner. Juicy chicken is marinated in a tangy salsa verde and grilled to smoky perfection for an unforgettable meal.
Ingredients
Equipment
Instructions
- Position your oven rack about 6 inches from the broiler and preheat the broiler to high. Place the tomatillos, onion wedges, garlic, and jalapeños on a baking sheet. Broil for 5-7 minutes, until the tops are blackened and blistered. Flip everything and broil for another 4-5 minutes until charred on the other side. Let them cool slightly.
- Transfer the broiled vegetables and any juices from the pan to a blender. Add the fresh cilantro, lime juice, and salt. Pulse until the salsa reaches your desired consistency. Set aside.
- In a large bowl or a zip-top bag, combine the chicken breasts, 1 cup of salsa verde, olive oil, cumin, and black pepper. Ensure the chicken is fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grates. Remove the chicken from the marinade, discarding the excess. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes before slicing against the grain and serving.
Notes
Tip 1: For the juiciest chicken, don't skip pounding the breasts to an even thickness.
Tip 2: An instant-read meat thermometer is the best tool to avoid overcooking the chicken.
Tip 3: Let the chicken rest after grilling to allow the juices to redistribute, ensuring a tender bite.
Grilled Salsa Verde Chicken: Juicy, Tangy, and Irresistibly Easy
Ingredients
Equipment
Instructions
- Position your oven rack about 6 inches from the broiler and preheat the broiler to high. Place the tomatillos, onion wedges, garlic, and jalapeños on a baking sheet. Broil for 5-7 minutes, until the tops are blackened and blistered. Flip everything and broil for another 4-5 minutes until charred on the other side. Let them cool slightly.
- Transfer the broiled vegetables and any juices from the pan to a blender. Add the fresh cilantro, lime juice, and salt. Pulse until the salsa reaches your desired consistency. Set aside.
- In a large bowl or a zip-top bag, combine the chicken breasts, 1 cup of salsa verde, olive oil, cumin, and black pepper. Ensure the chicken is fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grates. Remove the chicken from the marinade, discarding the excess. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes before slicing against the grain and serving.
Notes
Tip 2: An instant-read meat thermometer is the best tool to avoid overcooking the chicken.
Tip 3: Let the chicken rest after grilling to allow the juices to redistribute, ensuring a tender bite.
