Cook'n & Eat'nThe BEST Bulk Prep Carnitas and Grilled Chicken for Busy WeeknightsSALSA VERDE CRISPY CARNITASWEEKLY BULK APPLE CIDER DIJON GRILLED CHICKEN
This hearty recipe pairs crispy salsa verde carnitas with juicy apple cider Dijon grilled chicken, perfect for busy weeknights and meal prepping. Quick to prepare and packed with bold tangy flavors, it’s a flavorful solution for stress-free dinners throughout the week.
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts
- ½ cup apple cider
- 2 tablespoons Dijon mustard
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- Ingredients for salsa verde and carnitas like pork shoulder, tomatillos, onions, jalapeños, cumin, and garlic
Instructions
Instructions
- Mix together apple cider, Dijon mustard, minced garlic, olive oil, salt, pepper, and thyme to make the marinade.
- Place chicken breasts into a resealable bag and pour marinade over them. Seal the bag and refrigerate for at least 1 hour, preferably overnight.
- Prepare salsa verde carnitas by placing pork shoulder, tomatillos, onions, jalapeños, cumin, and garlic into the pressure cooker. Cook at high pressure, then perform a slow release.
- Shred the cooked carnitas and spread on a baking sheet. Broil or pan-grill for a few minutes until crispy.
- Preheat grill to medium-high. Grill the marinated chicken for 6 to 8 minutes per side until cooked through and grill marks appear. Let rest before serving.
- Plate grilled chicken with crispy carnitas and serve.
Notes
Marinate chicken overnight for best flavor. Store leftovers in airtight containers and refrigerate up to 4 days, or freeze for longer storage. Use quick release for faster cooking or slow release for more tenderness.