This Juicy Grilled Salsa Verde Chicken is pure magic—tender chicken soaked in a zesty, herb-filled salsa verde, then grilled to smoky perfection. It’s tangy, fresh, and so juicy you’ll wonder why you ever settled for bland chicken. Perfect for lazy weeknights or impressing your crew!
Dish Story
Picture a sun-drenched market in Oaxaca, where a local abuela first whipped up salsa verde using charred tomatillos and fiery jalapeños. She dreamed of a marinade that could transform humble chicken into something extraordinary—a dish that celebrated Mexico’s vibrant flavors. Passed down through generations, this recipe became a symbol of joy, shared over laughter and tortillas, proving that sometimes the simplest ingredients create the most unforgettable meals.
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I make this without a grill?
Absolutely! Use a cast-iron skillet or bake at 400°F for 20-25 minutes—still juicy and fab.
How spicy is this?
It’s got a kick but won’t blow your head off. Remove jalapeño seeds if you’re spice-shy.
Can I use store-bought salsa verde?
Sure, but homemade is chef’s kiss. If you must, jazz it up with extra lime and fresh cilantro.
What if I can’t find tomatillos?
Green tomatoes work in a pinch, but hunt in the Hispanic aisle—it’s worth it!
Juicy Grilled Salsa Verde Chicken That's Literally Everything
Ingredients
For the Salsa Verde
- 2 lbs tomatillos, husked and rinsed
- 2 jalapeños (or 1 if you're not about that spice life)
- 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 (thighs for the win!)
- 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 chef's kiss)
Instructions
- Fire up your grill to medium-high heat—or grab a grill pan if you're keeping it indoors.
- Toss those tomatillos, jalapeños, garlic, and onion with a splash of olive oil, then char them on the grill for 10-12 minutes, flipping occasionally until everything’s blistered and smoky.
- Let the veggies cool slightly, then blitz them in a blender with cilantro, lime juice, salt, cumin, and pepper until chunky but not smooth. Taste and tweak—more lime? More salt? You do you!
- Season the chicken with salt and pepper, then dunk it in half the salsa verde. Marinate for at least 30 minutes (or overnight if you're planning ahead like a boss). Keep the other half of the salsa for later.
- Grill the chicken over medium-high heat for 6-7 minutes per side (or 5-6 minutes for breasts) until it hits 165°F inside. Let it rest for 5 minutes—this keeps it juicy, promise!
- Slice it up, pile on fresh salsa verde, lime wedges, cilantro, avocado, and tortillas. Dig in, loves!