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Grilled Chicken Salsa Verde

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  • Prep 35 min
  • Total 4 hr 50 min
  • Servings 6
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Make grilled chicken sizzle with flavour when you use tomatillos, jalapenos, cilantro and garlic to create a salsa and marinade.
Created Jun 13, 2012
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  • 1 tbsp (15 mL) vegetable oil
  • 3 large cloves garlic, halved
  • 1 small onion, quartered
  • 3/4 lb (375 g) tomatillos (about 7)
  • 1 medium to large jalapeno chili, cut in half lengthwise, seeded
  • 1/4 cup (50 mL) loosely packed fresh cilantro
  • 1/2 tsp (2 mL) sugar
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) ground cumin
  • 6 boneless skinless chicken breasts (about 2 1/4 lb/1.125 kg)


  • 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, jalapeno chili, 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. To make marinade, add remaining 1/2 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
  • 4
    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.
  • 5
    Heat gas or charcoal grill. Carefully brush additional oil on grill rack. 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 (170ºF). Serve each chicken breast with about 2 tablespoons salsa.

Expert Tips

  • Tip 1
    Did You Know? : Tomatillos are Mexican green tomatoes in husks. Their flavour has a hint of lemon, apple and herbs. Tomatillos are popular in Mexican and Southwest cooking and used in a variety of dishes.
  • Tip 2
    Substitution: In place of fresh tomatillos, you can use 3 cans (12 oz/341 mL each) whole tomatillos; drain the liquid. Decrease the salt to 1/2 teaspoon, using 1/4 teaspoon each in the processed mixture and the marinade.

Nutrition Information

260 Calories, 9g Total Fat, 39g Protein, 6g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 6 Servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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