Juicy, smoky grilled chicken smothered in zesty salsa verde — this recipe is bursting with bold Mexican-inspired flavor and only takes 30 minutes from start to finish!
🕒 Recipe Info
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Prep Time: 10 minutes
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Cook Time: 15–20 minutes
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Total Time: 30 minutes
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Servings: 4
🛒 Ingredients
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4 boneless, skinless chicken breasts (or thighs)
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1 cup salsa verde (store-bought or homemade)
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tsp ground cumin
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1/2 tsp chili powder
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Salt and black pepper, to taste
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Juice of 1 lime
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Fresh cilantro, chopped (for garnish)
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Optional: Queso fresco or shredded Monterey Jack cheese for topping
👩🍳 Instructions
1. Marinate the Chicken
In a bowl or resealable bag, combine:
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Salsa verde
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Olive oil
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Garlic
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Cumin
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Chili powder
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Lime juice
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Salt and pepper
Add the chicken and coat evenly. Marinate for at least 15 minutes (or up to 4 hours in the fridge for deeper flavor).
2. Grill the Chicken
Preheat your grill (or grill pan) to medium-high heat.
Cook chicken for 6–8 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.
During the last few minutes of grilling, brush on extra salsa verde for extra flavor and moisture.
3. Serve
Plate the chicken and spoon additional warmed salsa verde over the top.
Sprinkle with fresh cilantro, and if desired, crumbled queso fresco or shredded cheese.
Serve with lime wedges on the side.
🍽 Serving Ideas
Pair it with:
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Cilantro lime rice or Mexican cauliflower rice
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Grilled corn or roasted veggies
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Warm tortillas for a taco-style twist
💡 Tips
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Use thighs for juicier meat if you prefer dark meat.
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For a smoky depth, add a touch of smoked paprika to the marinade.
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Leftovers are amazing in tacos, burrito bowls, or salads.
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