Grilled Salsa Verde Chicken: Easy Recipe & Flavorful Marinade

Grilled Salsa Verde Chicken: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into juicy, perfectly grilled chicken, bursting with the vibrant flavors of a tangy, herbaceous salsa verde. This isn’t just another chicken recipe; it’s an experience.

Salsa verde, meaning “green sauce” in Spanish, has a rich history rooted in both Mexican and Italian cuisines. While variations exist across regions, the core concept remains the same: a fresh, uncooked sauce brimming with herbs, spices, and a touch of acidity. In Mexico, it often features tomatillos and chili peppers, while the Italian version leans towards parsley, capers, and anchovies. 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 marriage of simplicity and flavor. The grilling process imparts a delightful smoky note to the chicken, while the salsa verde adds a zesty, refreshing counterpoint. People adore this dish because it’s incredibly versatile – perfect for a quick weeknight dinner, a summer barbecue, or even meal prepping for the week ahead. Plus, the bright, herbaceous flavors are a welcome change from heavier, cream-based sauces. Get ready to discover your new favorite way to enjoy Grilled Salsa Verde Chicken!

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. Watch them carefully to prevent burning! The peppers might char faster, so remove them if needed.
2. Blend the Salsa: Let the tomatillos and peppers cool slightly. Then, in a blender or food processor, combine the roasted tomatillos, serrano peppers, white onion, garlic, cilantro, parsley, lime juice, olive oil, salt, and cumin.
3. Pulse and Adjust: Pulse until the salsa is mostly smooth, but still has some texture. Don’t over-blend it into a completely smooth puree. Taste and adjust the seasoning as needed. Add more salt, lime juice, or serrano pepper for extra heat. If the salsa is too thick, add a tablespoon or two of water to thin it out.
4. 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.

Preparing the Chicken:

1. Pound the Chicken (Optional): This step is optional, but I highly recommend it! 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, about 1/2 inch thick. This helps the chicken cook evenly and quickly.
2. Season the Chicken: In a small bowl, combine the olive oil, salt, pepper, garlic powder, and onion powder. Rub this mixture all over the chicken breasts, ensuring they are evenly coated.
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 reserve some fresh salsa verde for serving.

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 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 cooked through. Avoid overcooking, as this will make the chicken dry.
3. 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:

1. Slice the Chicken: Slice the grilled chicken breasts against the grain. This will make them easier to chew and more tender.
2. Top with Salsa Verde: Spoon a generous amount of the fresh salsa verde over the sliced chicken.
3. Garnish (Optional): Garnish with lime wedges, fresh cilantro leaves, and crumbled cotija cheese, if desired.
4. Serve: Serve immediately and enjoy! This grilled salsa verde chicken is delicious on its own, or you can serve it with rice, beans, tortillas, or a salad.

Tips for the Best Grilled Salsa Verde Chicken:

• Use Fresh Ingredients: The key to a great salsa verde is using fresh, high-quality ingredients. Look for bright green tomatillos and vibrant cilantro.
• Adjust the Spice Level: Serranos can vary in heat, so start with 2 peppers and add more to taste. You can also remove the seeds and membranes from the peppers to reduce the heat.
• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
• Let the Chicken Rest: Resting the chicken after grilling is crucial for tender and juicy results.
• Make it Ahead: The salsa verde can be made a day or two in advance and stored in the refrigerator. This is a great way to save time on busy weeknights.
• Grill Pan Option: If you don’t have an outdoor grill, you can use a grill pan on your stovetop.
• Baking Option: Preheat oven to 400°F (200°C). Place seasoned chicken breasts on a baking sheet and bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C).

Variations:

• Salsa Verde Marinade: Marinate the chicken in the salsa verde for a longer period of time (up to 4 hours) for even more flavor.
• Spicy Salsa Verde: Add more serrano peppers or a pinch of cayenne pepper to the salsa verde for extra heat.
• Smoked Paprika: Add 1/2 teaspoon of smoked paprika to the chicken seasoning for a smoky flavor.
• Different Herbs: Experiment with different herbs in the salsa verde, such as oregano or mint.
• Serve as Tacos: Shred the grilled chicken and serve it in tacos with your favorite toppings.
• Serve in a Salad: Top a salad with the grilled chicken and salsa verde for a healthy and flavorful meal.

Storage:

• Salsa Verde: Store leftover salsa verde in an airtight container in the refrigerator for up to 5 days.
• Grilled Chicken: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (Approximate, per serving):

• Calories: 350-400
• Protein: 40-45g
• Fat: 15-20g
• Carbohydrates: 10-15g

This recipe is a family favorite, and I hope you enjoy it as much as we do! The combination of the smoky grilled chicken and the vibrant, tangy salsa verde is simply irresistible. Don’t be afraid to experiment with the ingredients and adjust the recipe to your own taste. Happy grilling!

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 marinade infuses the chicken with a zesty, herbaceous punch that’s simply irresistible. The grilling process then adds a smoky char that elevates the entire experience. Trust me, once you taste this, you’ll understand why I’m so excited to share it with you. It’s quick, easy, and guaranteed to impress, whether you’re cooking for a weeknight dinner or a weekend barbecue.

But the best part? It’s incredibly versatile! I love serving this Grilled Salsa Verde Chicken over a bed of fluffy cilantro lime rice with a side of grilled corn on the cob for a complete and satisfying meal. Alternatively, you could shred the chicken and use it as a filling for tacos or burritos. Imagine the burst of flavor in every bite! For a lighter option, try slicing the grilled chicken and adding it to a vibrant salad with avocado, black beans, and a drizzle of lime vinaigrette. The possibilities are truly endless.

And speaking of variations, don’t be afraid to experiment with the salsa verde itself. If you like a little extra heat, add a jalapeño or two to the blender. For a creamier sauce, try incorporating a ripe avocado. You can also adjust the herbs to your liking – cilantro, parsley, and even a little mint can all work beautifully. The key is to find a balance of flavors that you enjoy.

I’ve made this recipe countless times, and it’s always a hit. The bright, fresh flavors are perfect for any occasion, and the grilling process adds a touch of summer magic. It’s also a fantastic way to use up any leftover salsa verde you might have. No more wasted ingredients!

So, what are you waiting for? Fire up that grill and give this Grilled Salsa Verde Chicken a try! I promise you won’t be disappointed. It’s a simple recipe with a huge payoff in terms of flavor and satisfaction. Plus, it’s a healthy and delicious way to enjoy chicken.

I’m so confident that you’ll love this recipe that I can’t wait to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Please, share your thoughts and photos in the comments below. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own.

Don’t forget to rate the recipe if you enjoyed it! Your feedback helps other readers discover this delicious and easy way to prepare chicken. Happy grilling, and happy eating! I hope this becomes a new favorite in your household, just as it has in mine. I’m sure you’ll find that this Grilled Salsa Verde Chicken is a recipe you’ll come back to again and again.