Chicken Salsa Verde Recipe

Marinate chicken

Trim any excess fat from the chicken thighs and place in a bowl or zip-top bag. Add 2 tbs olive oil, 3 tbs lime juice, minced garlic, ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Toss or massage to coat, then refrigerate for at least 30 minutes and up to 4 hours.

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a drizzle of olive oil if using a skillet. Remove chicken from the marinade, letting excess drip off. Cook chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes, then slice or shred into bite-sized pieces.

Prepare tomatillos

Place the husked and rinsed tomatillos and the jalapeño on a rimmed baking sheet. Broil 6–8 inches from the heat on high for 6–8 minutes, turning once, until blackened in spots and softened. Alternatively, char on a skillet over medium-high heat, turning until blistered and softened. Let cool slightly.

Blend salsa

In a blender or food processor add the charred tomatillos, jalapeño (use less if you prefer milder heat), cilantro, chopped white onion, 2 tbs lime juice, 1 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Pulse until you reach a slightly chunky but saucy consistency. Taste and adjust salt, lime or heat as needed. Chill for 10 minutes if you prefer a cooler topping.

Warm the tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5–8 minutes. Place a portion of sliced or shredded chicken in each tortilla.

Spoon a generous amount of salsa verde over the chicken. Sprinkle with crumbled queso fresco or cotija, scatter extra cilantro leaves, and serve with lime wedges on the side for squeezing.

Serve immediately, paired with a shaken daiquiri or a flight of tequilas as suggested.