Grilled Chicken Salsa Verde
Juicy grilled chicken is smothered in bright, tangy salsa verde and showered with fresh toppings. Weeknight-fast, cookout-worthy.
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Servings:
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 tsp minced garlic
- 1 tsp ground cumin
- 0.75 tsp chili powder
- 1.25 tsp kosher salt
- 0.5 tsp black pepper
- 1.75 lb boneless skinless chicken breasts
- 1.25 cup salsa verde homemade or store-bought
- 0.25 cup chopped fresh cilantro
- 1 tbsp finely chopped jalapeño optional for heat
- 0.25 cup thinly sliced red onion
- 1 cup sliced avocado
- 0.33 cup crumbled cotija cheese
Instructions
Preparation Steps
- Whisk olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper in a bowl.
- Pound thicker chicken pieces to even thickness. Toss with marinade and set aside 15–30 minutes.
- Preheat grill to medium-high. Clean and oil the grates.
- Grill chicken 5–6 minutes per side, until juices run clear and it hits 165°F inside.
- Rest chicken on a board for 5 minutes, then slice or leave whole.
- Warm salsa verde in a small saucepan over low heat for 2–3 minutes.
- Spoon warm salsa over the chicken. Top with cilantro, jalapeño, red onion, and cotija.
- Add avocado just before serving and enjoy immediately.
Notes
Serve over cilantro-lime rice or tuck into warm corn tortillas for taco night. For a melty twist, add a thin layer of jack cheese to the chicken for the last minute on the grill. Leftovers keep 3 days in the fridge; reheat gently and add fresh salsa and toppings just before serving.
This recipe is an original creation inspired by classic Grilled Chicken Salsa Verde flavors. All ingredient ratios and instructions are independently developed.