In a small mixing bowl, combine the salsa verde, lime juice, chile powder, cumin, and garlic. Mix well.
Whisk in the oil.
Place the chicken in a glass dish. Pour marinade over the top. Cover and refrigerate. Marinate for 2 hours or longer.
Cook chicken over hot grill until cooked through and juices run clear.
Note: Cool, wrap, label and freeze the cooked chicken. Or freeze the uncooked chicken in the marinade in a ziptop freezer bag.Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on ⅛ the recipe.