Grilled Chicken in Arriera Salsa

This Grilled Chicken in Arriera Salsa is a powerful dish. Arriera salsa is a heavenly hot salsa made with de arbol chilli and tomatillo that gives an incredibly punch of flavour and heat. The key to make this dish full of flavour and not be overwhelmed by the heat is to use natural Greek yogurt to make a balanced sauce to marinade the chicken and to serve it. The sauce will still be hot, so we only recommend it to people who don’t mind the amazing mouth burning sensations.

This is what you need to make 2 portions at home:


  • 1 250 gr Salsa Arriera La Costeña
  • 2 Chicken Breast
  • 4 Tbsp. Natural Greek Yogurt
  • 1 Tsp. Chicken or Vegetable Bouillon
  • New Potatoes
  • Fresh Coriander
  • 1 Garlic Clove Crushed
  • Olive Oil
  • Salt & Pepper


Mix 1 Tbsp. of natural Greek yogurt with about a third of the contents of the Salsa Arriera bottle. Place chicken in a bowl and mix well with the sauce. Cover with cling film and leave it inside the fridge for at least 2 hours.

Preheat oven to 280 C. Cut the new potatoes in half and place them on a baking tray. Mix olive oil, crushed garlic, parsley, salt and pepper and drizzle the potatoes with it. Bake for 20 minutes or until they are cooked through. Once they are cooked, you could set the grill on high and leave the potatoes there until golden brown. This shouldn’t take too long. Set them aside.

Once the chicken has been marinated, set a grill pan to high-medium heat and cook the chicken evenly for 5 minutes on each side. You should get nice grill marks on them. Cover the pan with foil and lower the heat. Cook for 10 more minutes. This will steam and help to cook the chicken through while keeping it moist. Once the chicken is cooked through take it out of the pan and place it on a dish. Cover it with the foil and let it rest.

Add half (or more) of the remaining Arriera Salsa to the grill pan where you cooked the chicken. Add the Greek yogurt, bouillon and mix well. Simmer for 5 minutes. Here is the perfect moment to taste it. If you think it’s too hot, add more yogurt.

Slice the chicken breast and serve next to the new potatoes and a fresh salad. Add the reduced sauce on the side.

As mentioned before, this dish is hot because of the Arriera Salsa, however it’s absolutely delicious to dip the chicken strips and the potatoes in it. Highly addictive!


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