Grilled Chicken Salsa Verde

Make grilled chicken sizzle with flavor when you use tomatillos, jalapeños, cilantro and garlic to create a salsa and marinade.

Grilled Chicken Salsa Verde


  • 1 tablespoon vegetable oil
  • 3 large cloves garlic, halved
  • 1 small onion, quartered
  • 3/4 pound tomatillos (about 7)
  • 1 medium to large jalapeño chile, cut in half lengthwise, seeded
  • 1/4 cup loosely packed fresh cilantro (10 to 15 sprigs)
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 6 boneless skinless chicken breasts (about 2 1/4 pounds)


  1. In 10-inch skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until onion is tender.
  2. Remove husks from tomatilllos; rinse tomatilllos well. Cut around stem area of each to remove core; cut tomatillos into quarters. In large food processor, place garlic and onion, tomatillos, jalapeño chile, cilantro, sugar and 1/2 teaspoon of the salt. Cover; process about 15 seconds or until almost smooth.
  3. Pour 1 cup tomatillo mixture into small serving bowl; cover and refrigerate to serve as salsa.
  4. To make marinade, add remaining 1/2 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
  5. Place chicken breasts in glass baking dish. Spoon marinade over chicken; spread marinade over chicken to coat evenly. Cover with plastic wrap; refrigerate at least 4 hours but no longer than 8 hours, turning chicken at least once while marinating.
  6. Heat gas or charcoal grill. Carefully brush additional oil on grill rack.
  7. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees F).
  8. Serve each chicken breast with about 2 tablespoons salsa.

Prep: 35 Min | Total: 4 Hr 50 Min | Servings: 6

Recipe and photo used with permission from: Betty Crocker

Weekly Specials from The Prepared Pantry