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A close-up, professionally lit food photograph of Juicy Grilled Salsa Verde Chicken on a rustic wooden board, highlighting textures like charred grill marks and vibrant salsa verde against a softly blurred background.

Juicy Grilled Salsa Verde Chicken That's Literally Everything

Hey loves! If you're over sad, dry chicken that tastes like a cardboard box, let's fix that vibe. We're marinating juicy chicken thighs in a tangy, herb-packed salsa verde that doubles as your sauce—so you get max flavor with minimal effort. Trust me, it's giving life!
Servings 6
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

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!

Notes

Pro-tip: Add a splash of tequila to the salsa verde while blending for a fun kick! Also, serve leftovers in tacos or salads—it’s a whole vibe.
Calories: 285kcal
Course: dinner, Lunch
Cuisine: Mexican
Keyword: easy dinner, grilled chicken, meal prep, Mexican recipes, salsa verde