Salsa Verde Marinated Chicken
A Blackstone griddle recipe for Salsa Verde Marinated Chicken.
MexicanChickenIntermediate247 minBy Northstar
Ingredients
Servings
4
- 6 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 3 teaspoons garlic, minced
- 1 small onion, chopped
- 6 tomatillos, husked, rinsed and chopped
- 1 medium jalapeño pepper, cut in half, seeded
- ¼ cup fresh cilantro, chopped
- ½ teaspoon sugar or sugar substitute
Instructions
- 1
Add salsa verde marinade ingredients to a food processor and pulse until smooth.
- 2
Mix sea salt, chili powder, cumin, and garlic powder together in a small mixing bowl.
- 3
Season chicken breasts with olive oil and seasoning mix, and lay in glass baking dish.
- 4
Spread a tablespoon of salsa verde marinade over each chicken breast to cover; reserve remaining salsa for serving.
- 5
Cover dish with plastic wrap and refrigerate for 4 hours.
- 6
Preheat griddle to medium-high and brush with olive oil.
- 7
Add chicken to griddle and cook 7 minutes per side or until juices run clear and a meat thermometer reads 165°F.
- 8
Serve each with additional salsa verde
Tags
soupmexicanblackstone-griddle