The beauty of a dish like these grilled chicken thighs with salsa verde is that you have dinner on the table in 20 to 30 minutes, with almost zero prep time.
What Is Salsa Verde?
Salsa verde is a staple Mexican sauce made from tomatillos—a small green fruit with papery husks and a tart, bright flavor. Onions, lime, cilantro, and jalapeños round out the rest of the ingredients in the sauce. You can make your own with Elise’s homemade recipe, but if you are pressed for time, picking up a jar of store-bought sauce can be a real gift to yourself.
How to Make This Salsa Verde Chicken
Once you have the salsa verde sauce, this dish requires very little hands-on work. You could marinate the chicken the day or morning before you want to cook it, and then just pop it on the grill a half an hour before suppertime.
What to Serve With This Chicken
I love to serve this chicken with lots of garnishes. If I have leftover corn, I might mix the kernels into a quick herb salad with chopped cilantro, radishes, and cherry tomatoes, and drizzle them with a few drops of olive oil and vinegar. Easy sides or garnishes like this add impromptu pizzazz and make the dish festive and fun. A few corn tortillas warmed on the grill are a good idea, too. And if you want a more substantial meal, just put on a pot of rice while the chicken cooks on the grill and serve it all together.
More Ideas for Grilled Chicken
Grilled Chicken Caesar Salad Grilled Moroccan Chicken Chipotle Grilled Chicken with Avocado Sandwich Spatchcocked Grilled Chicken with Orange and Ginger Grilled Cilantro Lime Chicken
Rice Tortillas Thinly sliced radishes Fresh cilantro leaves Corn, on or off the cob Cherry tomatoes Avocado slices
If you are using a charcoal grill, prepare a two-level fire by mounding the coals on one side of the grill, and leaving the second side empty. When your grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil. Move the chicken to the cooler side of the grill. Continue to cook, turning once or twice, for about 6 to 8 minutes or until the temperature in thickest part of the chicken registers 165oF. Transfer the chicken to a platter and let it rest for 10 minutes.
