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Grilled Salsa Verde Chicken

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Grilled Salsa Verde Chicken is a vibrant dish that effortlessly combines the smoky flavors of perfectly grilled chicken with a zesty, fresh salsa verde. This quick and easy recipe transforms any summer gathering into a culinary celebration. With its tangy tomatillos and fragrant herbs, each bite promises to tantalize your taste buds and leave your guests asking for more. Perfect for tacos or served over rice, this dish is versatile enough for weeknight dinners or festive occasions.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 6 firm tomatillos, husked
  • 1 cup fresh cilantro
  • 4 garlic cloves
  • Juice of 2 limes (about 1/3 cup)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 fresh jalapeño pepper

Instructions

  1. In a bowl, combine olive oil, lime juice, minced garlic, salt, and pepper to create the marinade.
  2. Place chicken breasts in the marinade, ensuring they are well coated. Refrigerate for at least one hour.
  3. While marinating, blend tomatillos, cilantro, jalapeño, additional garlic, and lime juice in a blender until smooth but slightly chunky.
  4. Preheat your grill to medium-high heat.
  5. Remove chicken from marinade and discard excess liquid. Grill for about 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
  6. Allow chicken to rest for five minutes before serving topped with salsa verde.

Nutrition

Keywords: - For enhanced flavor, marinate the chicken overnight. - Customize your salsa by adding extra garlic or adjusting the jalapeño for desired spiciness. - Store leftovers in an airtight container in the fridge for up to four days.

Find it online: https://cookingwithruth.com/flavorful-grilled-salsa-verde-chicken-recipe-for-summer/