If you’re craving a dish bursting with vibrant flavors, the Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe is an absolute game-changer. This recipe brings together the smoky char from perfectly grilled chicken combined with the tangy, fresh, and slightly spicy salsa verde that’s enlivened by fresh cilantro and creamy cotija cheese. It’s a dish that’s as exciting to cook as it is to eat, offering bright colors and layers of flavor that will have everyone asking for seconds. Whether you’re making it for a casual weeknight or a weekend gathering, this recipe promises delight in every bite.

Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe - Recipe Image

Ingredients You’ll Need

This dish relies on simple, fresh ingredients that come together effortlessly to create that perfect balance of smoky, tangy, and savory flavors. Each ingredient plays a vital role, from the zingy tomatillos and serrano peppers that form the salsa verde, to the spices that transform the chicken into a juicy, flavorful main event.

Tomatillos (1 1/2 pounds): These provide the tart base for the salsa verde, lending brightness and a slight acidity.
Serrano peppers (2-3 peppers): Bring a lively kick of heat—adjust quantity to your comfort with spice!
White onion (1/2, roughly chopped): Adds subtle sweetness and aroma to the salsa.
Garlic cloves (2): Infuses the salsa with a warm, savory depth.
Cilantro leaves (1 cup packed): A fresh herb essential for authentic salsa verde flavor.
Parsley leaves (1/4 cup packed): Brightens the salsa and balances the cilantro’s earthiness.
Freshly squeezed lime juice (2 tablespoons): Adds zesty acidity, perfect for balancing richness.
Olive oil (1 tablespoon + 1 tablespoon): Used once in salsa for smooth texture, again for the chicken rub to keep it juicy and flavorful.
Kosher salt (1 teaspoon + 1 teaspoon): Brings out the best in all ingredients with balanced seasoning.
Ground cumin (1/2 teaspoon): Offers a warm, earthy undertone in the salsa.
Boneless, skinless chicken breasts (4 pieces, 6-8 ounces each): The protein star that soaks up all those wonderful flavors.
Black pepper (1/2 teaspoon): Brings subtle heat to the chicken seasoning.
Garlic powder (1/2 teaspoon): Adds a concentrated layer of garlic flavor to the chicken.
Onion powder (1/4 teaspoon): Enhances savory notes without overpowering.
Smoked paprika (1/4 teaspoon): Adds a smoky warmth complementing the grilled chicken.
Lime wedges: For an extra burst of freshness when serving.
Fresh cilantro leaves and crumbled cotija cheese: The perfect garnishes that bring brightness and creamy saltiness to the final dish.

How to Make Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe

Step 1: Roast the Tomatillos and Serrano Peppers

Start by preheating your broiler to get the perfect char. Place your tomatillos and serrano peppers on a foil-lined baking sheet. Broil them for 5 to 7 minutes, flipping halfway through, until they soften and develop a beautiful slightly charred skin. This roasting step is crucial as it brings out a smoky depth that forms the heart of the salsa verde’s flavor.

Step 2: Prepare the Salsa Verde

Once the roasted veggies cool enough to handle, toss them into a blender along with the chopped onion, garlic cloves, cilantro, parsley, lime juice, olive oil, salt, and ground cumin. Blend until the salsa is mostly smooth but still retains a bit of texture for that fresh homemade feel. Give it a quick taste and adjust seasoning if you feel it needs more salt or lime. Pop this into the fridge so those flavors meld together beautifully while you prepare the chicken.

Step 3: Season the Chicken

Take your chicken breasts and pound them to an even thickness—about half an inch—to ensure they grill evenly. Mix together olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this aromatic blend all over the chicken breasts. The spices and oil not only flavor the chicken but also help keep it juicy and tender.

Step 4: Marinate and Grill the Chicken

Place the seasoned chicken in the refrigerator to marinate for at least 30 minutes, allowing those flavors to seep in deeply. When ready to grill, heat your grill to medium-high (aiming for 375 to 450 degrees Fahrenheit). Make sure your grill grates are clean and lightly oiled to prevent sticking. Grill the chicken for 5 to 7 minutes per side until cooked through, with an internal temperature of 165 degrees. The grill adds a gorgeous smoky crust that pairs perfectly with the salsa verde.

Step 5: Rest and Slice

After grilling, give the chicken a 5 to 10-minute rest. This step lets the juices redistribute, ensuring every bite is tender and succulent. Slice the chicken against the grain for maximum tenderness. Now you’re ready to plate!

How to Serve Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe

Garnishes

Top your sliced chicken generously with fresh cilantro leaves and a generous crumble of salty cotija cheese. These garnishes add vibrant color, fresh herbal brightness, and creamy saltiness that make this dish truly unforgettable. Don’t forget a wedge of lime on the side to squeeze over the top for a finishing citrus kick.

Side Dishes

This chicken pairs beautifully with simple sides that absorb its flavors and add balance. Consider serving with warm corn tortillas for tacos, cilantro-lime rice for a comforting base, or a crisp cabbage slaw for refreshing crunch. Roasted vegetables or a light black bean salad also complement the dish, making it a perfect, well-rounded meal.

Creative Ways to Present

You can also get creative with this Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe by slicing the chicken for tacos or burritos filled with your favorite toppings. It works wonderfully diced in salads or mixed into grain bowls. For a casual feast, try sandwiching the chicken on crusty bread with avocado and salsa verde for an easy handheld meal bursting with flavor.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the grilled chicken and salsa verde separately in airtight containers. Keep them refrigerated, where they will stay fresh for up to 3 days. Separating prevents the chicken from getting soggy and keeps the salsa vibrant and tasty.

Freezing

You can freeze cooked grilled chicken for up to 2 months. Wrap it tightly in plastic wrap followed by foil or place it in a freezer-safe container. It’s best to freeze the salsa verde separately to maintain its bright flavor and texture. Thaw both in the fridge overnight before reheating.

Reheating

Reheat the chicken gently in the oven or on the stovetop to prevent it from drying out—cover with foil if using the oven. Warm your salsa verde slightly or serve it chilled for an extra burst of freshness alongside. This way, the vibrant flavors remain intact and delicious.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicy and flavorful. Just adjust the grilling time accordingly, as thighs are thicker and may need a bit longer to cook through. The salsa verde pairs beautifully with both cuts.

How spicy is this salsa verde?

The heat level depends on the serrano peppers you use. For a milder salsa, reduce the peppers or remove their seeds. For more heat, add extra serranos or leave the seeds in. It’s very easy to tailor the spice to your liking.

Can I make the salsa verde ahead of time?

Yes! The salsa actually tastes better after resting for at least 30 minutes, which allows all the flavors to meld. You can make it up to 2 days in advance and keep it refrigerated until ready to serve.

What if I don’t have a grill?

No grill, no problem. You can cook the chicken on a grill pan or a heavy skillet indoors. Just make sure to get a good sear on both sides over medium-high heat and cook until done. Broiling is another option to get that charred flavor.

Is cotija cheese essential for this recipe?

While cotija adds a lovely salty, crumbly finish that complements the dish exquisitely, you can swap it out for feta or queso fresco if needed. It’s the fresh cilantro and tangy salsa verde that truly define this recipe’s character.

Final Thoughts

There’s something truly special about the Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe that makes it a standout on any table. It’s vibrant, flavorful, and surprisingly simple to make, bringing a touch of fresh, smoky magic to your meal. I can’t recommend it enough—once you try it, I’m sure it’ll become one of your go-to dishes to impress friends, family, or just yourself on a delicious night in. Give it a shot and savor every bite of this utterly delightful chicken!

Grilled Salsa Verde Chicken with Cilantro and Cotija Recipe

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4.1 from 62 reviews

Author: admin
Total Time: 40 minutes plus marinating time
Yield: 4 servings 1x

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Description

This Grilled Salsa Verde Chicken recipe is a vibrant and flavorful way to enjoy tender, juicy chicken breasts marinated with a zesty homemade salsa verde. Featuring charred tomatillos, serrano peppers, fresh herbs, and a blend of spices, this dish offers a perfect balance of smoky, tangy, and spicy notes ideal for grilling. Whether served with lime wedges and cotija cheese or added to tacos and burritos, this easy-to-make recipe will elevate your meals with fresh, bold flavors.

Ingredients

Scale

Salsa Verde

1 1/2 pounds tomatillos, husked and rinsed
2–3 serrano peppers, stemmed (adjust to your spice preference!)
1/2 white onion, roughly chopped
2 cloves garlic, peeled
1 cup packed cilantro leaves
1/4 cup packed parsley leaves
2 tablespoons lime juice, freshly squeezed
1 tablespoon olive oil
1 teaspoon kosher salt, or more to taste
1/2 teaspoon ground cumin

Chicken and Seasoning

4 boneless, skinless chicken breasts (about 6–8 ounces each)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika

To Serve

Lime wedges
Fresh cilantro leaves
Crumbled cotija cheese

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Instructions

Broil Tomatillos and Peppers: Preheat your oven broiler. Place the husked tomatillos and serrano peppers on a foil-lined baking sheet. Broil them for 5-7 minutes, flipping halfway through, until they are softened and slightly charred to develop a smoky flavor.
Cool Slightly: Remove the baking sheet from the oven and let the roasted tomatillos and peppers cool for a few minutes to make them easier to handle for blending.
Prepare Salsa Verde: In a blender or food processor, combine the roasted tomatillos and serrano peppers with chopped onion, garlic cloves, cilantro, parsley, lime juice, olive oil, kosher salt, and ground cumin. Blend until the mixture is smooth but still has a bit of texture for the best flavor and consistency.
Adjust Seasoning: Taste the salsa verde and add extra salt or lime juice if needed to balance the flavors according to your preference.
Chill Salsa Verde: Refrigerate the salsa verde for at least 30 minutes to allow the flavors to meld and deepen, enhancing the overall taste.
Prep Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking, if necessary.
Make Chicken Rub: In a small bowl, mix olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika together to create a flavorful rub for the chicken.
Season Chicken: Rub the olive oil seasoning mixture all over the chicken breasts thoroughly, covering every surface for maximum flavor.
Marinate Chicken: Place the seasoned chicken breasts in the refrigerator to marinate for at least 30 minutes and up to 4 hours to absorb the spices and oil.
Preheat Grill: Heat your grill to medium-high heat between 375°F and 450°F. Clean and lightly oil the grates to prevent sticking.
Grill Chicken: Place the marinated chicken breasts on the preheated grill. Cook each side for about 5-7 minutes or until the internal temperature reaches 165°F and the chicken is fully cooked with nicely charred grill marks.
Rest Chicken: Remove the chicken from the grill and let it rest for 5-10 minutes. This step allows the juices to redistribute inside the meat, keeping it moist.
Slice and Serve: Slice the rested chicken breasts and serve them topped with the prepared salsa verde, alongside lime wedges, fresh cilantro, and crumbled cotija cheese for garnish.
Serving Suggestions: Enjoy this grilled salsa verde chicken as a main dish or use it in tacos, burritos, salads, rice bowls, sandwiches, and wraps for versatile meal options.

Notes

Adjust the number of serrano peppers based on your preferred spice level.
Ensure chicken breasts are pounded to a uniform thickness to guarantee even grilling.
Use fresh lime juice for the best citrus brightness in the salsa verde.
Allowing the salsa to chill improves its flavor by letting the ingredients meld.
Store leftover salsa verde in an airtight container in the refrigerator for up to 3 days.
If you don’t have a grill, a grill pan or broiler can be used as alternatives.
Resting the chicken after grilling is essential for juicy, tender meat.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican