Best 2 Grilled Chicken Salsa Verde Recipes

Grilled chicken salsa verde is a delicious and easy-to-make dish that is perfect for summer gatherings. The combination of tender, juicy chicken and flavorful salsa verde is sure to please everyone at your table. With just a few simple ingredients, you can create a meal that is both healthy and satisfying. Whether you are looking for a quick and easy weeknight dinner or a special dish for a party, grilled chicken salsa verde is sure to be a hit.

Let's cook with our recipes!

MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE

Mediterranean Grilled Chicken with Green Olive Salsa Verde image

Provided by Bobby Flay

Time 3h50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup brine from green olives, such as Picholine or Castelvetrano
1/4 cup pure olive oil
1/4 cup coarsely chopped fresh oregano, plus more for garnish
6 oil-packed anchovy fillets, finely chopped
4 cloves garlic, chopped to a paste
Zest and juice of 2 lemons
1 small Spanish onion, halved and thinly sliced
One 3 1/2- to 4-pound chicken, cut into 8 pieces (drumsticks, thighs and halved breasts with wings removed)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted green olives, such as Picholine or Castelvetrano
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 large clove garlic, chopped to a paste
Zest and juice of 1/2 lemon
Freshly ground black pepper
Pinch red chile flakes, optional

Steps:

For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.

GRILLED CHICKEN SALSA VERDE

Grilled Chicken Salsa Verde image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h50m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
3 large cloves garlic, halved
1 small onion, quartered
3/4 lb 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 lb)

Steps:

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.
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.
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.
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.
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 (170°F). Serve each chicken breast with about 2 tablespoons salsa.

Nutrition Facts : Calories 260, Carbohydrate 6 g, Cholesterol 105 mg, Fiber 1 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g

Salsa Verde:

- Use fresh ingredients for the best results. - Make sure to blanch the tomatillos and jalapeños to remove the bitterness and heat. - Use a food chopper or blender to make the salsa. - Taste test the salsa and adjust the seasonings as desired.

Chicken:

- Use boneless, skinless chicken breasts or thighs. - To prevent the chicken from sticking to the pan, make sure it is completely dry. - Cook the chicken over medium heat so that it has a chance to cook evenly.

Tortillas:

- Use store-bought or homemade corn or white/wheat/gluten-free (alternative flours) - Make sure the pan is hot before adding the tortilla. - Cook the tortilla for about 30 seconds per side, or until it is slightly browned. - Keep the stack of tortilla warm by wrapping it in a clean tea towel/kitchen towel.

Conclusion:

- This dish is perfect for a quick and easy weeknight meal. - Salsa Verde is also a great way to use up leftover chicken. - This recipe is easily customizable to suit your own taste. - For a spicier salsa, add more jalapeños. - For a more creamy salsa, add some avocado.