Grilled Salsa Verde Chicken – A Zesty, Cheesy Favorite
The first time I made grilled salsa verde chicken was on a summer evening when the air smelled of charcoal, citrus, and freshly cut herbs. I had just come back from the farmer’s market with a basket full of tomatillos, limes, and cilantro. The grill was already heating, and the idea of something bright and zesty felt perfect. What happened next turned into one of those family recipes you just know will be made again and again.
This dish captures the heart of simple, rustic Mexican-inspired cooking: a balance of smoky grilled chicken, tangy salsa verde, fresh herbs, and just enough melted cheese to pull it all together. It’s the kind of dinner that feels fancy enough for guests, but is so quick and forgiving that you can make it on a busy weeknight.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (homemade or store-bought)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Juice of 1 lime
- 1 cup shredded Monterey Jack or mozzarella cheese
- ¼ cup fresh cilantro, chopped
- Salt and black pepper to taste
- Lime wedges for serving
Instructions:
- In a bowl, combine salsa verde, olive oil, garlic, cumin, chili powder, lime juice, salt, and pepper. Mix well.
- Place chicken breasts in a shallow dish or zip-top bag and pour half the marinade over them. Let marinate for at least 30 minutes (up to 4 hours).
- Preheat grill to medium-high heat. Lightly oil the grates.
- Grill chicken for 6–7 minutes per side, until cooked through (internal temperature 165°F / 74°C).
- During the last 2 minutes of cooking, spoon some salsa verde over each piece and sprinkle with shredded cheese. Close the lid briefly to melt.
- Remove chicken from grill, top with fresh cilantro, and serve with lime wedges and extra salsa verde on the side.
Tips & Tricks
- Pound chicken breasts to even thickness for faster, more even cooking.
- If you don’t have a grill, you can cook this on a stovetop grill pan or even bake it.
- Try making your own salsa verde with roasted tomatillos, jalapeños, garlic, and cilantro for maximum flavor.
Variations
- Swap chicken breasts for chicken thighs for juicier meat.
- Add roasted poblanos or jalapeños for extra heat.
- Use pepper jack cheese for a spicier kick.
Grilled Salsa Verde Chicken
Ingredients
Equipment
Method
- Combine salsa verde, olive oil, garlic, cumin, chili powder, lime juice, salt, and pepper in a bowl.
- Marinate chicken in half the mixture for at least 30 minutes.
- Preheat grill to medium-high heat and oil grates.
- Grill chicken 6–7 minutes per side, until cooked through (165°F internal temperature).
- Top chicken with salsa verde and cheese during last 2 minutes; cover to melt.
- Remove from grill, sprinkle with cilantro, and serve with lime wedges.
Notes
Serving Suggestions
- Serve over Mexican rice or cilantro-lime rice.
- Pair with warm tortillas for a handheld version.
- Add a side of black beans or corn salad for a full meal.
Storage Information
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven or skillet.
- Chicken can be frozen after grilling for up to 2 months (freeze without cheese for best texture).
FAQ
- Can I make this ahead of time? Yes, marinate chicken the night before and grill when ready.
- Is salsa verde spicy? Typically mild to medium, but it depends on the peppers used. Adjust heat by adding jalapeños if desired.
History / Fun Facts
- Salsa verde has been a staple in Mexican cuisine for centuries, dating back to the Aztecs who cultivated tomatillos.
- Traditionally, salsa verde is made with stone-ground molcajete, giving it a rustic texture.
