Grilled Chicken with Salsa Verde
Juicy Mexican grilled chicken with garlic-herb marinade and roasted tomatillo salsa verde. High-protein whole chicken recipe ready in 3 hours.
130mPrep
45mCook
4Servings
510Calories
52gProtein
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Ingredients
- 1400 gwhole chicken, spatchcocked
- 6 clovesgarlic
- 5 gdried oregano
- 4 gcumin
- 60 mlolive oil
- 3 unitslime
- 500 gtomatillos
- 3 unitsserrano chiles
- 150 gonion
- 20 gcilantro
Ingredients
- 1400 g whole chicken, spatchcocked
- 6 cloves garlic
- 5 g dried oregano
- 4 g cumin
- 60 ml olive oil
- 3 units lime
- 500 g tomatillos
- 3 units serrano chiles
- 150 g onion
- 20 g cilantro
Instructions
- Blend garlic, oregano, cumin, oil and lime for marinade.
- Marinate spatchcocked chicken 2 hours.
- Grill breast-side down 20 min, flip and cook 20 more min until 74°C internal.
- Broil tomatillos, serranos and onion until charred.
- Blend with cilantro and lime for salsa verde.
- Rest chicken 10 min, carve and serve with salsa verde.