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Spicy Mexican Salsa Verde Chicken

An Olive Oil Recipe

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Prep Information

Prep Time

60 minutes

Cook Time

10 minutes


3-4 people


  • 1 cup basil leaves, packed
  • 1 cup cilantro, packed
  • 1/2 cup parsley, packed
  • 1/2 jalapeño pepper, chopped
  • 2 cloves garlic
  • 1 small shallot, chopped
  • Zest of 1 lime
  • Juice of 1/2 lime
  • 3 Tablespoons orange juice (fresh, if possible)
  • Salt and pepper
  • 1 lb. boneless chicken breasts
  • Don Carlo Extra Virgin Olive Oil for grilling


  1. Combine all the ingredients except the chicken breasts in a blender or food processor. Blend until pureed.
  2. In a large bowl, combine the chicken breasts with half the salsa mixture, toss to coat, cover and refrigerate for at least an hour, or overnight.
  3. Heat a stove top grill pan over medium heat and grease with Don Carlo Extra Virgin Olive Oil.
  4. Grill the chicken breasts for about 5-7 minutes per side or until chicken is cooked through, depending on thickness of chicken breasts.
  5. When cooked through, remove from grill pan and spoon the remaining salsa over the top of each chicken breast.
  6. Serve with a lime wedge and garnish with cilantro.
NOTE: If you don't have a grilling pan, bake the chicken breasts in the oven until done.
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