Tequila-Lime Grilled Salsa Verde Chicken

Juicy, bursting with flavor, and versatile, this grilled salsa verde chicken is about to become a new favorite!

There are two versions of salsa verde, a European version and a Mexican version. In this recipe, we are using the Mexican one to pair perfectly with the rest of the marinade.

This salsa verde is a tomatillo-based salsa made with garlic, jalapenos, lime, and cilantro.

In our recipe, this vibrant salsa is combined with tequila and lime to create a marinade that infuses the chicken with a citrusy kick.

It also tenderizes the chicken as is marinates, which results in the juiciest chicken you’ve ever had! Then the grill adds the perfect smoky char to balance this delectable chicken out with ease. 

Why you will love this Grilled Salsa Verde Chicken recipe…

Tequila-Lime Grilled Salsa Verde Chicken

This grilled salsa verde chicken is brought to life by the bright marinade. The herbaceous and tangy salsa verde is combined with tequila and lime to create sparkling flavor that makes the chicken sing.

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4

Ingredients

  

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For the Marinade:

• ▢ 1 cup salsa verde (homemade or store-bought)
• ▢ ¼ cup tequila (silver or reposado)
• ▢ 2 tbsp fresh lime juice
• ▢ 1 tbsp lime zest
• ▢ 1 tbsp agave syrup (or honey)
• ▢ 2 tbsp olive oil
• ▢ 3 cloves garlic, minced
• ▢ 1 tsp ground cumin
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp salt
• ▢ ½ tsp black pepper

For the Chicken:

• ▢ 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
• ▢ Extra lime wedges, for serving
• ▢ Fresh cilantro, for garnish
• ▢ Queso fresco, crumbled (optional)

Instructions

 

Ingredients

• 
• In a large bowl or zip-top bag, whisk together salsa verde, tequila, lime juice, lime zest, agave, olive oil, garlic, cumin, smoked paprika, salt, and black pepper. Add the chicken and toss to coat. Marinate for at least 1 hour, or up to overnight in the fridge for deeper flavor.
  
• 
• Heat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
• Remove the chicken from the marinade and let excess drip off. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F. The sugars from the agave will caramelize slightly, creating a beautiful char.
• Let the chicken rest for 5 minutes before slicing. Serve with extra salsa verde, lime wedges, and a sprinkle of queso fresco and fresh cilantro.
  

Keyword Grilled Salsa Verde Chicken

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Serving Suggestions

This grilled salsa verde chicken is very versatile and can be served in a variety of ways. It can be served as part of a grilled meat spread at a BBQ or with rice, salad, mashed potatoes, or couscous as a separate meal. You can also remove the meat from the bone and use it to dress a rice bowl or fill a taco.

For a refreshing and elevated pairing, serve it alongside a Caramelized Pineapple Upside Down Mimosa—the tropical sweetness perfectly complements the herbaceous, tangy flavors of the chicken.

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