Grilled Chicken Salsa Verde

Grilled Chicken Salsa Verde

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

Prep Time



Total Time






tablespoon vegetable oil
large cloves garlic, halved
small onion, quartered
lb tomatillos (about 7)
medium to large jalapeño chile, cut in half lengthwise, seeded
cup loosely packed fresh cilantro (10 to 15 sprigs)
teaspoon sugar
teaspoon salt
teaspoon ground cumin
boneless skinless chicken breasts (about 2 1/4 lb)
  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. 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 (170°F). Serve each chicken breast with about 2 tablespoons salsa.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Tomatillos are Mexican green tomatoes in husks. Their flavor has a hint of lemon, apple and herbs. Tomatillos are popular in Mexican and Southwest cooking and used in a variety of dishes.
In place of fresh tomatillos, you can use 3 cans (12 oz 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:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 490mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 39g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.