Succulent-Spiced Grilled Chicken with Cactus Salsa Verde

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender grilled chicken infused with smoky spices, topped with a refreshing and tangy cactus salsa verde, perfect for a drought-conscious garden feast. This Mexican-inspired chicken recipe (gluten free, low carb), ready in about 55 minutes, pairs boneless skinless chicken thighs, olive oil, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 6 pieces (about 1.5 lbs) boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh prickly pear cactus pads (nopales), diced
• 4 medium tomatillos, husked and quartered
• 1 small jalapeño, seeded and chopped
• 1/2 cup packed fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1/2 tsp for salsa salt

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 2 tbsp olive oil, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 6 boneless skinless chicken thighs and toss to coat evenly. Marinate for at least 30 minutes.
2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Grill chicken thighs for 5-6 minutes per side until cooked through and internal temperature reaches 165°F, with nice char marks. Remove and rest.
3. Step 3: While chicken cooks, prepare salsa verde: In a dry skillet over medium heat, roast 1 cup diced fresh prickly pear cactus pads and 4 quartered tomatillos for 5-6 minutes until lightly charred and softened.
4. Step 4: Transfer roasted cactus pads and tomatillos to a blender. Add 1 small seeded and chopped jalapeño, 1/2 cup fresh cilantro leaves, 2 tbsp fresh lime juice, and 1/2 tsp salt. Blend until chunky but combined.
5. Step 5: Slice grilled chicken and serve topped with cactus salsa verde for a smoky, fresh flavor contrast.