Name: Grilled Salsa Verde Chicken Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 chicken thighs; ½ tsp salt; ⅛ tsp black pepper; 1½ cups salsa verde; oil; For Serving (Optional):; rice; Tortillas; radishes; fresh cilantro leaves; corn; cherry tomatoes; avocado slices

Enjoy a delicious and flavorful dish with these grilled salsa verde chicken thighs. Perfect for a weeknight dinner or a weekend barbecue, this recipe is sure to impress your family and friends.

Photos of Grilled Salsa Verde Chicken Recipe

One key ingredient you may not have at home is salsa verde. This zesty green sauce, typically made from tomatillos, green chilies, onions, cilantro, and lime juice, can be found in the Hispanic foods section of most supermarkets.

Ingredients For Grilled Salsa Verde Chicken Recipe

Chicken thighs: Juicy and flavorful, providing a tender base for the marinade.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a touch of spiciness to the seasoning.

Salsa verde: A tangy and bright sauce that marinates the chicken and adds extra flavor when served.

Oil: Prevents sticking and helps achieve those perfect grill marks.

Rice: A versatile side dish that complements the chicken well.

Tortillas: Perfect for making chicken tacos or wraps.

Radishes: Adds a crunchy, peppery bite to the dish.

Fresh cilantro leaves: Provides a burst of fresh, herbal flavor.

Corn: Sweet and juicy, it pairs well with the chicken.

Cherry tomatoes: Adds a pop of color and sweet, tangy flavor.

Avocado slices: Creamy and rich, a perfect topping for the chicken.

One reader, Chadd Acker says:

The grilled salsa verde chicken recipe is a game-changer! The chicken is juicy and flavorful, with a perfect blend of spices. The salsa verde adds a refreshing kick. It's easy to make and pairs wonderfully with rice and tortillas. A must-try for any grill enthusiast!

Chadd Acker

Cooking Techniques for Grilled Salsa Verde Chicken Recipe

How to trim chicken thighs: Use scissors or a sharp knife to remove excess skin and fat from the chicken thighs. How to oil grill grates: Use tongs to hold a small folded piece of paper towel dipped in oil and rub it over the grill grates. How to prepare a two-level fire on a charcoal grill: Mound the coals on one side of the grill, leaving the other side empty for indirect cooking. How to check chicken temperature: Use a meat thermometer to ensure the thickest part of the chicken reaches 165 degrees F.

How To Make Grilled Salsa Verde Chicken

This salsa verde chicken is juicy and tender dish, made with perfectly grilled chicken, topped with a tart and spicy salsa verde sauce!

Preparation: 5 minutes

Cooking: 30 minutes

Marinate Time: 1 hour

Total: 1 hour 35 minutes

Serves:

Ingredients

8chicken thighs,(about 3 lbs), bone in, skin on
½tspsalt
⅛tspblack pepper
1½cupssalsa verde,either jarred or homemade, divided
oil,for the grill

For Serving (Optional):

rice
tortillas
radishes,thinly sliced
fresh cilantro leaves
corn,on or off the cob
cherry tomatoes
avocado slices

Instructions

With scissors or a sharp knife, trim the excess skin and fat from the thighs. Sprinkle with salt and pepper on both sides.
In a bowl, toss the chicken with 1 cup of the salsa verde to coat.
Cover with plastic and refrigerate for 1 hour or up to overnight.
If using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450 degrees F.
If using a charcoal grill, prepare a two-level fire by mounding the coals on one side of the grill, and leaving the second side empty.
When the grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.
Remove the chicken from the marinade. Place the thighs on the hot side of the grill, skin-side down.
Cook the chicken for 1 to 2 minutes, or just long enough for the skin to show the grill marks. Flip over and sear briefly on the other side. Exact timing depends on the heat of a particular grill used.
Move the chicken to the cooler side of the grill. Continue to cook, turning once or twice, for about 6 to 8 minutes or until the temperature in thickest part of the chicken registers 165 degrees F.
Transfer the chicken to a platter and let it rest for 10 minutes. Transfer the chicken to a platter or individual plates.
Serve with the remaining ½ cup of salsa verde on the side and choice of toppings. Enjoy!

Recipe Notes

If not in the mood for grilling or a grill is not available, roast the chicken in the oven.
Preheat the oven to 400 degrees F. Place the chicken pieces in a roasting pan or on a sheet pan, skin side up. Cook for 25 to 30 minutes, or until the internal temperature reaches 165 degrees F when a thermometer is inserted into the thickest part of a thigh, and the skin is golden.

Nutrition

Calories: 988.97kcal
Fat: 75.43g
Saturated Fat: 18.50g
Trans Fat: 0.36g
Monounsaturated Fat: 33.57g
Polyunsaturated Fat: 15.76g
Carbohydrates: 9.06g
Fiber: 3.55g
Sugar: 3.36g
Protein: 65.40g
Cholesterol: 378.28mg
Sodium: 1147.42mg
Calcium: 42.06mg
Potassium: 1169.20mg
Iron: 3.45mg
Vitamin A: 117.37µg
Vitamin C: 14.92mg

Pro Tip for Perfecting Grilled Salsa Verde Chicken

To ensure the chicken thighs cook evenly and achieve a crispy skin, make sure to pat them dry with paper towels before seasoning and marinating. This helps remove excess moisture, allowing the salsa verde marinade to adhere better and the skin to crisp up nicely on the grill.

Time-Saving Tips for Making Grilled Chicken with Salsa Verde

Marinate in advance: Prepare the chicken the night before and let it marinate overnight to save time on the day of grilling.

Preheat the grill: While the chicken is coming to room temperature, preheat the grill to ensure it’s ready to go when you are.

Use pre-made salsa verde: Opt for store-bought salsa verde to cut down on preparation time.

Prep toppings ahead: Chop and prepare all toppings like radishes, cilantro, and avocado slices in advance.

Cook sides simultaneously: While the chicken is grilling, prepare your rice or tortillas to save time.

Substitute Ingredients For Grilled Salsa Verde Chicken Recipe

chicken thighs - Substitute with chicken breasts: Chicken breasts are leaner and will provide a different texture but can still absorb the flavors well.
salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste.
salsa verde - Substitute with tomatillo sauce: Tomatillo sauce has a similar tangy and slightly spicy flavor profile.
oil - Substitute with butter: Butter can add a richer flavor and help with browning the chicken.
rice - Substitute with quinoa: Quinoa is a healthier alternative that provides a similar texture and can absorb flavors well.
tortillas - Substitute with lettuce wraps: Lettuce wraps are a low-carb alternative that can still hold the fillings well.
radishes - Substitute with jicama: Jicama provides a similar crunch and slightly sweet flavor.
fresh cilantro leaves - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can complement the dish.
corn - Substitute with peas: Peas provide a sweet flavor and similar texture.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness.
avocado slices - Substitute with guacamole: Guacamole provides the creamy texture and flavor of avocados in a different form.

Presentation Tips for Grilled Salsa Verde Chicken

Serve smaller portion sizes: Arrange the chicken thighs in a neat row, ensuring each piece is uniform in size. This creates a refined and elegant presentation.
Use decoration: Garnish the plate with thinly sliced radishes and a sprinkle of fresh cilantro leaves. This adds a pop of color and a touch of freshness.
Add height: Place a small mound of rice or a stack of tortillas on the side of the plate. This adds dimension and visual interest to the dish.
Incorporate texture: Scatter a few grilled corn kernels and halved cherry tomatoes around the plate. This adds a variety of textures and flavors.
Use contrasting colors: Add a few slices of avocado for a creamy texture and vibrant green color. This contrasts beautifully with the golden-brown chicken.
Highlight the sauce: Drizzle the remaining salsa verde artistically around the plate. This not only enhances the flavor but also adds a visual element.
Create a focal point: Position the chicken as the centerpiece of the plate, with the garnishes and sides arranged around it. This draws the eye to the main component of the dish.
Use a clean plate: Ensure the plate is spotless before serving. This maintains a professional and polished appearance.
Balance the elements: Distribute the toppings evenly around the plate to create a harmonious and balanced presentation.

Essential Kitchen Tools for Making This Recipe

Scissors: For trimming the excess skin and fat from the chicken thighs.
Sharp knife: An alternative to scissors for trimming the chicken thighs.
Mixing bowl: To toss the chicken with salsa verde and marinate it.
Plastic wrap: To cover the bowl and refrigerate the marinated chicken.
Gas grill: For grilling the chicken, with one side set to high temperature and the other to low.
Charcoal grill: An alternative to a gas grill, prepared with a two-level fire.
Tongs: For handling the chicken and oiling the grill grates.
Paper towel: Dipped in oil and used to oil the grill grates.
Meat thermometer: To check that the internal temperature of the chicken reaches 165 degrees F.
Platter: For transferring and resting the cooked chicken.
Individual plates: For serving the chicken with toppings.

Storage and Freezing Instructions for Grilled Salsa Verde Chicken

Let the grilled salsa verde chicken cool completely before storing or freezing.
To store in the refrigerator, place the chicken in an airtight container or wrap it tightly with plastic wrap. It will keep in the fridge for up to 4 days.
For longer storage, you can freeze the grilled chicken:
- Wrap each piece of chicken individually in plastic wrap, making sure to remove as much air as possible.
- Place the wrapped chicken pieces in a freezer-safe container or a resealable freezer bag.
- Label the container or bag with the date and contents.
- Freeze for up to 3 months.
To reheat frozen grilled salsa verde chicken:
- Thaw the chicken overnight in the refrigerator.
- Preheat your oven to 350°F (175°C).
- Place the thawed chicken on a baking sheet and cover it with foil.
- Bake for 15-20 minutes, or until the chicken is heated through and reaches an internal temperature of 165°F (74°C).
Alternatively, you can reheat the thawed chicken in a skillet over medium heat until it's warmed through and the skin is crispy.
Avoid refreezing previously frozen and thawed grilled chicken, as this can affect its texture and quality.

How To Reheat Leftover Grilled Salsa Verde Chicken

Preheat your oven to 350°F (175°C). Place the leftover grilled salsa verde chicken in an oven-safe dish and cover it with aluminum foil. Bake for 15-20 minutes, or until the chicken is heated through. This method helps to retain the moisture in the chicken and prevents it from drying out.
If you have a microwave-safe dish with a lid, you can reheat the chicken in the microwave. Place the chicken in the dish, cover it with the lid or plastic wrap (leaving a small vent for steam to escape), and microwave on high for 1-2 minutes, or until the chicken is heated through. Be careful not to overheat the chicken, as it can quickly dry out in the microwave.
For a quick and easy method, you can reheat the chicken in a skillet on the stovetop. Add a small amount of olive oil or butter to the skillet and heat it over medium heat. Add the chicken to the skillet and cook for 2-3 minutes on each side, or until the chicken is heated through and the skin is crispy.
If you have a salsa verde or other sauce leftover from the original dish, you can add a small amount to the chicken before reheating it in the oven, microwave, or skillet. This will help to keep the chicken moist and add extra flavor.
For a tasty twist, shred the leftover chicken and use it as a filling for tacos, burritos, or quesadillas. Simply reheat the shredded chicken in a skillet with a small amount of oil or butter, and add your favorite toppings such as salsa, guacamole, sour cream, and shredded cheese.

Interesting Trivia About Grilled Salsa Verde Chicken

A random fact about this recipe is that salsa verde is a traditional Mexican sauce made from tomatillos, green chili peppers, onions, and cilantro, giving the chicken a tangy and slightly spicy flavor.

Budget-Friendly: Is This Recipe Economical for Home Cooking?

This grilled salsa verde chicken recipe is quite cost-effective for a household. The main ingredients, such as chicken thighs, salsa verde, and basic seasonings, are relatively affordable. Optional toppings like rice, tortillas, radishes, fresh cilantro leaves, corn, cherry tomatoes, and avocado slices can be adjusted based on budget. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $20-$25 USD.

Is This Grilled Chicken Recipe Healthy?

This grilled salsa verde chicken recipe has both healthy and unhealthy aspects. On the positive side, chicken thighs are a good source of protein, and the salsa verde provides some vegetables and herbs. Grilling the chicken is also a healthier cooking method compared to frying. However, the recipe also has some drawbacks:

Chicken thighs are higher in fat and calories compared to leaner cuts like chicken breast
The recipe doesn't specify the type of oil used for grilling, which could be a less healthy option if using vegetable or canola oil
The optional serving suggestions include high-carb items like rice and tortillas, which may not be suitable for those watching their carbohydrate intake

To make this recipe healthier, I would suggest the following modifications:

Use skinless chicken thighs or substitute with chicken breast to reduce the fat content
Choose a healthier oil for grilling, such as avocado or coconut oil
Increase the variety of vegetables served alongside the chicken, such as grilled zucchini, bell peppers, or a fresh salad
Opt for whole-grain tortillas or lettuce wraps instead of regular tortillas
Use low-fat or non-fat Greek yogurt as a topping instead of sour cream
Limit the portion size of rice or omit it altogether, focusing on the protein and vegetables

By making these adjustments, you can enjoy the flavors of this grilled salsa verde chicken while making it a more well-rounded and nutritious meal. Remember, moderation is key, and it's essential to consider your individual dietary needs and preferences when making any changes to a recipe.

Editor's Opinion on This Grilled Salsa Verde Chicken Recipe

This grilled salsa verde chicken recipe is a delightful fusion of flavors. The marinade infuses the chicken with a tangy, zesty kick, while grilling adds a smoky depth. The two-level grilling technique ensures perfectly cooked, juicy thighs with a crisp skin. Serving with fresh toppings like radishes, cilantro, and avocado adds vibrant color and texture, making it a well-rounded dish. The option to pair with rice or tortillas offers versatility, catering to different preferences. Overall, it's a balanced, flavorful recipe that's sure to impress at any gathering.

Enhance Your Grilled Salsa Verde Chicken Recipe with These Unique Side Dishes:

Grilled Corn Salad: Imagine a vibrant corn salad, charred to perfection on the grill, mingling with cherry tomatoes, avocado slices, and a zesty lime dressing. This side dish brings a burst of color and a refreshing crunch that complements the smoky flavors of the grilled chicken.

Cilantro Lime Rice: Elevate your meal with a fragrant rice dish infused with the zest of lime and the fresh aroma of cilantro. This side dish not only adds a tangy twist but also pairs seamlessly with the salsa verde marinated chicken, creating a harmonious blend of flavors.

Mexican Street Corn: Take your taste buds on a journey with Mexican street corn, slathered in a creamy, tangy sauce and sprinkled with cotija cheese. The smoky char from the grill and the burst of flavors from the toppings make this side dish an irresistible companion to the grilled chicken.

Black Bean and Mango Salad: Dive into a refreshing black bean and mango salad, where the sweetness of ripe mangoes meets the earthiness of black beans. Tossed with a hint of lime and cilantro, this side dish adds a tropical flair that beautifully contrasts with the savory chicken.

Spicy Grilled Pineapple: Add a touch of sweetness and spice with grilled pineapple, caramelized to perfection and sprinkled with a hint of chili powder. This side dish offers a delightful balance of sweet and spicy, enhancing the overall flavor profile of your grilled chicken feast.

Similar Recipes to Try If You Love Grilled Chicken

Cilantro Lime Chicken: Imagine juicy chicken breasts marinated in a zesty cilantro and lime mixture, then grilled to perfection. Serve with a side of avocado and corn salsa for a refreshing meal.

Chipotle Honey Chicken Tacos: Spice up your taco night with these chicken tacos featuring a smoky chipotle and sweet honey glaze. Top with fresh cilantro, radishes, and avocado slices for a burst of flavor.

Mango Habanero Chicken Skewers: These chicken skewers are a perfect balance of sweet and spicy, thanks to a mango and habanero marinade. Grill them up and serve with a side of coconut rice and grilled vegetables.

Pineapple Teriyaki Chicken: Transport your taste buds to the tropics with this pineapple and teriyaki glazed chicken. Serve with steamed rice and a side of stir-fried vegetables for a complete meal.

Lemon Herb Grilled Chicken: A classic yet flavorful dish, this lemon and herb marinated chicken is grilled to juicy perfection. Pair it with roasted potatoes and a fresh garden salad for a wholesome dinner.

Appetizer and Dessert Pairings for Grilled Salsa Verde Chicken

Appetizers:

Stuffed Mini Bell Peppers: Stuffed Mini Bell Peppers are a delightful way to start your meal. These vibrant bell peppers are filled with a creamy cheese mixture that includes herbs and spices. The filling is rich and flavorful, providing a perfect contrast to the crispness of the peppers. You can add a touch of smoked paprika for a hint of smokiness or some chopped nuts for added texture. Serve these colorful bites on a platter with a drizzle of balsamic glaze for an elegant presentation.

Shrimp Ceviche Cups: Shrimp Ceviche Cups offer a refreshing and zesty start to your meal. Fresh shrimp is marinated in a tangy citrus juice blend, mixed with diced tomatoes, onions, and cilantro. The ceviche is then spooned into crisp lettuce cups or tortilla chips for a delightful crunch. The combination of the cool, citrusy shrimp and the crisp base creates a perfect balance of flavors and textures. Garnish with a slice of avocado or a sprinkle of chili flakes for an extra kick.

Desserts:

Chocolate Lava Cake: Imagine a warm, molten chocolate center encased in a delicate, cake shell. This dessert is a symphony of textures and flavors, perfect for those who crave a rich and indulgent treat. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the intense chocolate flavor. A sprinkle of powdered sugar and a few fresh berries can add a touch of elegance and a burst of freshness.

Lemon Meringue Pie: This classic dessert features a tangy lemon curd filling nestled in a buttery, flaky crust, topped with a cloud of toasted meringue. The contrast between the zesty lemon and the sweet, airy meringue creates a delightful balance of flavors. Garnish with lemon zest or a few mint leaves for an extra touch of sophistication. It's a refreshing end to any meal, especially after a savory main course like grilled salsa verde chicken.

Why trust this Grilled Salsa Verde Chicken Recipe:

This grilled salsa verde chicken recipe is a must-try for its perfect blend of flavors and ease of preparation. The chicken thighs are marinated in salsa verde, ensuring they are juicy and flavorful. Grilling adds a smoky touch, while the two-level fire technique guarantees even cooking. Serve with fresh sides like avocado slices and cherry tomatoes for a complete meal. Trust this recipe for its simplicity and delicious results.

Have you tried this Grilled Salsa Verde Chicken Recipe? Share your experience and any tweaks you made in the Recipe Sharing forum!

FAQ:

How long should I marinate the chicken?

You can marinate the chicken for at least 1 hour, but if you have the time, letting it sit overnight will really let the flavors soak in.

Can I use chicken breasts instead of thighs?

Absolutely! Just keep in mind that chicken breasts might cook a bit faster, so keep an eye on them to avoid overcooking.

What if I don't have a grill?

No worries! You can use a grill pan on your stovetop or even bake the chicken in the oven at 400 degrees F until it reaches 165 degrees F internally.

How do I know when the chicken is done?

The best way to tell is by using a meat thermometer. The chicken is done when it reaches an internal temperature of 165 degrees F in the thickest part.

What sides go well with this dish?

I love serving this with rice, tortillas, radishes, fresh cilantro leaves, corn, cherry tomatoes, and avocado slices. They all complement the flavors really well.