🫑 Tomatillo-Poblano Salsa over Grilled Chicken

This tangy, smoky salsa is the perfect match for pasture-raised chicken hot off the grill. It’s fresh, vibrant, and simple—just how summer should taste.

🧺 What You’ll Need

For the Chicken:

• 1.5–2 lbs boneless skinless chicken thighs or breasts
• 2 tbsp olive oil
• Salt & pepper to taste
• Juice of 1 lime

For the Salsa:

• 1 lb tomatillos, husked and rinsed
• 2 poblano peppers
• 1 jalapeño (optional, for heat)
• 2 cloves garlic, unpeeled
• 1 small yellow onion, quartered
• 1/2 cup cilantro leaves
• Juice of 1 lime
• Salt to taste

🔥 How to Make It

1. Prep the Grill:
2. Preheat your grill to medium-high heat.
3. Grill the Veggies:
4. Toss tomatillos, poblanos, jalapeño, garlic, and onion with a bit of olive oil. Grill for 8–10 minutes, turning occasionally, until charred and softened. Let cool slightly.
5. Make the Salsa:
6. Peel the garlic, remove poblano stems and most of the seeds. Blend all grilled veggies with cilantro, lime juice, and a pinch of salt until smooth but still textured.
7. Grill the Chicken:
8. Rub chicken with olive oil, lime juice, salt, and pepper. Grill 5–6 minutes per side until cooked through and charred at the edges.
9. Serve:
10. Slice the chicken and spoon the salsa generously over the top. Serve with warm tortillas, grilled veggies, or rice.

🥩 Made for Pasture-Raised Protein

Our pasture-raised chicken brings serious flavor—tender, juicy, and perfect for the grill. This dish is a great way to stretch a pack of thighs or breasts across multiple meals.