Name: Juicy Grilled Salsa Verde Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 lbs tomatillos, husks removed and rinsed; 2 jalapeños (or 1 if you’re spice-shy); 4 cloves garlic, peeled; 1 large white onion, quartered; 1/2 cup fresh cilantro, stems and all; 1/4 cup fresh lime juice (about 2 limes); 2 tsp kosher salt; 1 tsp ground cumin; 1/2 tsp black pepper; 2 lbs boneless skinless chicken thighs (trust me on this); OR 4 large chicken breasts, pounded to even thickness; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil; Extra salsa verde; Lime wedges; Chopped cilantro; Avocado slices; Warm tortillas (optional but recommended)

What the heck is this?

Listen, if you’re tired of dry, boring chicken that tastes like cardboard, this is your intervention. We’re talking about chicken that’s been marinated in tangy, herbaceous salsa verde until it’s practically vibrating with flavor, then grilled to juicy perfection. The salsa verde does double duty here — it’s both the marinade AND the sauce, which means maximum flavor and minimum effort.

This isn’t your basic salsa verde either. We’re making the real deal with tomatillos, jalapeños, garlic, and fresh herbs that’ll make your taste buds do a happy dance. The chicken comes out so tender and flavorful that my meat-and-potatoes husband actually asked for the recipe. And when a man who thinks seasoning is “controversial” asks for a recipe, you know it’s good.

Why You’ll Love This Recipe

Foolproof way to get juicy chicken every single time.
The marinade is basically a flavor bomb that transforms boring chicken.
Fresh salsa verde beats any store-bought version by a mile.
Perfect for meal prep — make extra for tacos, salads, bowls all week.
Looks fancy but takes zero culinary skills.
Kid-friendly (surprisingly) and adult-approved.

The Good Stuff You’ll Need

For the Salsa Verde:

2 lbs tomatillos, husks removed and rinsed
2 jalapeños (or 1 if you’re spice-shy)
4 cloves garlic, peeled
1 large white onion, quartered
1/2 cup fresh cilantro, stems and all
1/4 cup fresh lime juice (about 2 limes)
2 tsp kosher salt
1 tsp ground cumin
1/2 tsp black pepper

For the Chicken:

2 lbs boneless skinless chicken thighs (trust me on this)
OR 4 large chicken breasts, pounded to even thickness
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil

For Serving:

Extra salsa verde
Lime wedges
Chopped cilantro
Avocado slices
Warm tortillas (optional but recommended)

Let’s Do This

Step 1: Char Those Tomatillos

Preheat your grill to medium-high heat (or use a grill pan).

Toss tomatillos, jalapeños, garlic, and onion with a little olive oil.

Grill for 10-12 minutes, turning occasionally, until everything is charred and softened. The tomatillos should be blistered and the onions should have nice grill marks.

Step 2: Blend That Magic

Let the grilled vegetables cool slightly, then toss them in a blender or food processor.

Add cilantro, lime juice, salt, cumin, and pepper. Pulse until you get a chunky salsa consistency — not smooth, but not huge chunks either.

Taste and adjust — more lime? More salt? You’re the boss.

Step 3: Marinate Time

Season chicken with salt and pepper, then place in a large zip-top bag or shallow dish.

Pour half the salsa verde over the chicken, making sure every piece is coated.

Marinate for at least 30 minutes, but 2-4 hours is even better. Overnight if you’re really planning ahead.

Reserve the other half of salsa verde for serving.

Step 4: Grill Like a Pro

Preheat grill to medium-high heat and oil the grates.

Remove chicken from marinade (discard used marinade) and pat slightly dry.

Grill chicken thighs for 6-7 minutes per side, or chicken breasts for 5-6 minutes per side.

Use a meat thermometer — you want 165°F internal temp.

Step 5: Rest and Serve

Let chicken rest for 5 minutes (this keeps it juicy).

Slice and serve with fresh salsa verde, lime wedges, and all the fixings.

Serving Suggestions

Slice and serve over cilantro-lime rice for a complete meal.

Stuff into warm tortillas with avocado and pickled red onions for killer tacos.

Chop it up for salads, grain bowls, or meal prep containers.

Serve alongside grilled corn and black beans for a full Mexican feast.

Switch It Up

Make it Spicier: Add a serrano pepper or keep some jalapeño seeds in the salsa.

Herb Swap: Try fresh oregano or epazote instead of cilantro for a different flavor profile.

Protein Switch: This marinade works amazing on pork tenderloin or fish too.

Indoor Version: Use a grill pan or cast iron skillet if you don’t have an outdoor grill.

Roasted Version: Roast the tomatillos in a 450°F oven for 20 minutes instead of grilling.

Make-Ahead Tips

The salsa verde gets better as it sits — make it a day ahead if you can.

Marinated chicken can hang out in the fridge for up to 24 hours.

Cooked chicken keeps for 4 days in the fridge and freezes for up to 3 months.

Freeze extra salsa verde in ice cube trays for easy portioning.

Questions People Actually Ask

Q: Can I use chicken breasts instead of thighs? A: Absolutely, but thighs are more forgiving and stay juicier. If using breasts, don’t overcook them.

Q: How do I know when the chicken is done? A: Use a meat thermometer — 165°F is your target. The juices should run clear when you cut into it.

Q: Can I make this without a grill? A: Yes! Use a cast iron skillet, grill pan, or even bake at 400°F for 20-25 minutes.

Q: Is this spicy? A: It has a nice kick but isn’t blow-your-head-off spicy. Remove jalapeño seeds for milder heat.

Q: Can I use store-bought salsa verde? A: You can, but homemade is so much better. If you must, jazz up store-bought with fresh lime juice and cilantro.

Q: What if I can’t find tomatillos? A: Check the Hispanic section of your grocery store. In a pinch, use green tomatoes, but the flavor will be different.

Juicy Grilled Salsa Verde Chicken

Author: Tyla
Total Time: 35 minutes
Yield: 4–6 servings 1x

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