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, tangy, and slightly spicy notes of homemade salsa verde. It’s a dish so good, you’ll want to make it every week.

Salsa verde, meaning “green sauce” in Spanish, has a rich history deeply rooted in both Mexican and Italian cuisines. While variations exist across regions, the core concept remains the same: a fresh, uncooked sauce bursting with herbs, chilies, and acidity. In Mexico, it often features tomatillos as its base, while the Italian version leans heavily on parsley and capers. Our Grilled Salsa Verde Chicken recipe draws inspiration from both, creating a harmonious blend that complements the smoky char of the grill.

What makes this dish so irresistible? It’s the perfect balance of flavors and textures. The grilled chicken offers a satisfying, slightly crisp exterior, while the salsa verde provides a refreshing counterpoint. People adore this recipe because it’s incredibly easy to prepare, requiring minimal ingredients and effort. Plus, it’s a healthy and delicious way to enjoy chicken, packed with fresh herbs and vibrant flavors. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a summer barbecue, Grilled Salsa Verde Chicken is guaranteed to be a hit!

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
• 1/4 cup water, or more as needed for consistency
• For the Chicken:
• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Optional Garnishes:
• Fresh cilantro leaves, chopped
• Lime wedges
• Crumbled cotija cheese

Preparing the Salsa Verde

Okay, let’s get started with the heart of this dish – the vibrant Salsa Verde! This is where all the flavor magic happens. Don’t be intimidated; it’s super easy to make, and the fresh ingredients really shine.

1. Roast the Tomatillos and Peppers: Preheat your broiler. Place the husked and rinsed tomatillos and stemmed serrano peppers on a baking sheet lined with foil. Broil for about 5-7 minutes, or until the tomatillos are slightly charred and softened, and the peppers are blistered. Keep a close eye on them, as they can burn quickly! Flip them halfway through to ensure even charring.
2. Cool Slightly: Remove the baking sheet from the oven and let the tomatillos and peppers cool slightly. This makes them easier to handle.
3. Blend the Ingredients: In a blender or food processor, combine the roasted tomatillos and peppers with the white onion, garlic cloves, cilantro, parsley, lime juice, olive oil, salt, and cumin.
4. Blend Until Smooth: Blend until the mixture is smooth, adding water a tablespoon at a time if needed to reach your desired consistency. I like mine a little on the thicker side, but feel free to adjust it to your preference.
5. Taste and Adjust: Taste the salsa verde 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 you want it spicier, add another serrano pepper (or a pinch of cayenne pepper).
6. Refrigerate: Transfer the salsa verde to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. It’s even better if you can let it sit for a few hours! The salsa verde can be made up to 3 days in advance.

Preparing the Chicken

Now that the salsa verde is chilling and developing its amazing flavor, let’s move on to the chicken. We’re going to give it a simple but flavorful dry rub that complements the salsa perfectly.

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps the seasoning adhere better and promotes browning during grilling.
2. Season the Chicken: In a small bowl, combine the olive oil, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Rub the Chicken: Rub the spice mixture evenly over both sides of the chicken breasts, making sure to coat them thoroughly.
4. Marinate (Optional): For even more flavor, you can let the chicken marinate in the refrigerator for at least 30 minutes, or up to a few hours. This allows the flavors to penetrate the chicken. If you’re short on time, you can skip this step.

Grilling the Chicken

Time to fire up the grill! Grilling the chicken gives it a beautiful smoky flavor that really elevates this dish. If you don’t have a grill, you can also cook the chicken in a grill pan on the stovetop or bake it in the oven.

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 sticking.
2. Grill the Chicken: Place the chicken breasts on the preheated grill. Grill for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F. Use a meat thermometer to ensure accuracy.
3. Don’t Overcook: Be careful not to overcook the chicken, as it can become dry. The key is to cook it until it’s just cooked through.
4. Rest the Chicken: Once the chicken is cooked, 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

The moment we’ve been waiting for! Now it’s time to assemble and enjoy this delicious dish. There are so many ways to serve this chicken, so get creative!

1. Slice the Chicken: Slice the grilled 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 chilled salsa verde over the sliced chicken.
3. Garnish (Optional): Garnish with fresh cilantro leaves, lime wedges, and crumbled cotija cheese, if desired. These garnishes add a pop of color and flavor.
4. Enjoy! Serve immediately and enjoy!

Serving Suggestions:

• Tacos or Burritos: Use the grilled salsa verde chicken as a filling for tacos or burritos. Add your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, and guacamole.
• Salad: Top a bed of mixed greens with the grilled salsa verde chicken for a healthy and flavorful salad. Add other veggies like corn, black beans, and bell peppers.
• Rice Bowls: Create a delicious rice bowl with the grilled salsa verde chicken, rice, black beans, corn, and your favorite toppings.
• Enchiladas: Use the chicken as a filling for enchiladas. Cover with salsa verde and cheese, then bake until bubbly and golden brown.
• Simply Grilled: Serve the grilled chicken with a side of grilled vegetables, such as zucchini, bell peppers, and onions.

Tips and Tricks:

• Spice Level: Adjust the amount of serrano peppers in the salsa verde to control the spice level. If you’re sensitive to heat, start with one pepper and add more to taste.
• Tomatillo Quality: Choose firm, green tomatillos for the best flavor. Avoid tomatillos that are yellow or have blemishes.
• Chicken Thickness: If your chicken breasts are very thick, you can pound them to an even thickness before grilling. This will help them cook more evenly.
• Grill Temperature: Maintaining the correct grill temperature is crucial for preventing the chicken from drying out. Use a meat thermometer to ensure the chicken is cooked through but not overcooked.
• Make Ahead: The salsa verde can be made up to 3 days in advance and stored in the refrigerator. The chicken can also be marinated ahead of time for even more flavor.

Variations:

• Different Peppers: Experiment with different types of peppers in the salsa verde, such as jalapeños or poblano peppers.
• Add Avocado: Add a diced avocado to the salsa verde for a creamy and rich texture.
• Citrus Zest: Add a little lime or lemon zest to the salsa verde for a brighter flavor.
• Different Herbs: Try using different herbs in the salsa verde, such as oregano or mint.
• Spice Rub Variations: Add a pinch of cayenne pepper to the chicken spice rub for extra heat.

Conclusion:

This Grilled Salsa Verde Chicken recipe isn’t just another chicken dish; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! The vibrant, tangy salsa verde, infused with the smoky char of the grill, creates a symphony of taste that will have your taste buds singing. It’s quick, it’s easy, and it’s guaranteed to impress, whether you’re cooking for a weeknight dinner or hosting a weekend barbecue.

Why is this a must-try? Because it elevates simple grilled chicken to something truly special. The salsa verde marinade not only tenderizes the chicken, ensuring it’s juicy and succulent, but it also imparts a depth of flavor that you just can’t get from ordinary grilling. Forget bland, boring chicken – this recipe delivers a punch of freshness and zest that will leave you craving more. Plus, it’s incredibly versatile!

Looking for serving suggestions? The possibilities are endless! I personally love serving this Grilled Salsa Verde Chicken with a side of fluffy cilantro lime rice and some grilled corn on the cob for a complete and satisfying meal. Alternatively, you could shred the chicken and use it to make delicious tacos or quesadillas. Imagine the tender, flavorful chicken nestled inside a warm tortilla with your favorite toppings – pure bliss!

But wait, there’s more! Feel free to experiment with variations to suit your own taste preferences. If you like a little extra heat, add a pinch of red pepper flakes to the salsa verde. For a creamier sauce, stir in a dollop of Greek yogurt or sour cream. You could even try using different types of peppers in the salsa verde to create a unique flavor profile. Don’t be afraid to get creative and make this recipe your own!

And speaking of getting creative, consider using this marinade on other cuts of chicken, like chicken thighs or even a whole chicken. Just adjust the cooking time accordingly. You could also use it on pork chops or fish for a delicious twist. The possibilities are truly endless!

I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s the perfect way to add some excitement to your grilling routine and impress your family and friends. The combination of the smoky grilled flavor and the zesty salsa verde is simply irresistible.

So, fire up your grill, gather your ingredients, and get ready to experience the magic of Grilled Salsa Verde Chicken. I promise you won’t be disappointed.

Once you’ve tried it, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and comments in the comments section below. I can’t wait to see what you create! Happy grilling! Let me know if you have any questions, and I’ll do my best to answer them. I’m always happy to help fellow food lovers discover new and delicious recipes. This recipe is a keeper, and I know you’ll agree!

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