Description
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.
Ingredients
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)
Instructions
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.
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.
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.
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.
Let chicken rest for 5 minutes (this keeps it juicy).
Slice and serve with fresh salsa verde, lime wedges, and all the fixings.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~14g
- Carbohydrates: ~8g
- Protein: ~32g