Seared Pollo Asada with Charred Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken marinated in a smoky asada-inspired blend, served alongside a vibrant charred salsa verde with fresh herbs and lime. This mexican-inspired chicken ready in about 40 minutes blends boneless skinless chicken thighs, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly and let marinate for 20 minutes at room temperature.
  2. Step 2: Meanwhile, preheat a cast iron skillet over medium-high heat. Place 6 medium tomatillos (husks removed) and 1 jalapeño pepper on the skillet, turning occasionally, until blackened and softened, about 8 minutes.
  3. Step 3: Transfer the charred tomatillos and jalapeño to a blender. Add 1/2 cup cilantro leaves, 2 tbsp fresh lime juice, 1 small peeled and quartered yellow onion, and 1/4 cup water. Blend until smooth but still slightly chunky. Set salsa verde aside.
  4. Step 4: Heat a grill pan or outdoor grill to medium-high heat. Place the marinated chicken thighs on the grill and sear for 5-6 minutes per side until the internal temperature reaches 165°F and the edges develop a slight char.
  5. Step 5: Remove chicken from the grill and let rest for 5 minutes. Slice and serve topped with the charred salsa verde for a fresh, smoky flavor combination.

Frequently asked questions

How long does Seared Pollo Asada with Charred Salsa Verde take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Seared Pollo Asada with Charred Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Seared Pollo Asada with Charred Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seared Pollo Asada with Charred Salsa Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seared Pollo Asada with Charred Salsa Verde?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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