Grilled Chicken Tacos with Homemade Salsa Verde (Better Than Takeout!)

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Chicken thighs are juicier and ground chicken is often less expensive.

taco seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can reduce sodium and cost.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: shredded cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Squeeze lime juice over boneless, skinless chicken thighs and toss to coat.

Season chicken thighs heavily with taco seasoning on both sides.

Let chicken thighs sit for about 15 minutes while the grill heats up.

Preheat Weber kettle grill.

Remove husks from tomatillos and wash off sticky residue.

Cut white onion in half, keeping half for taco topping and the other half for salsa.

Char tomatillos, jalapeno, and onion on the grill until fully charred.

Remove stem from jalapeno and blend charred veggies with chicken bullion, taco seasoning, garlic, and lime juice until desired consistency is reached.

Add cilantro to the blender and pulse to combine without fully blending.

Grill seasoned chicken thighs over direct heat until cooked to an internal temperature of 175°F, then remove and let rest for 5 minutes.

Cut chicken into bite-sized pieces for tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens