Grilled Salsa Verde Chicken with Pepper Jack Recipe

Introduction

Grilled Salsa Verde Chicken with Pepper Jack is a vibrant and flavorful meal perfect for any weeknight or casual barbecue. Marinated in zesty salsa verde and spices, this chicken is smoky, tender, and topped with melty pepper Jack cheese for a delicious finish.

Ingredients

• 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
• 12 ounces salsa verde (such as Trader Joe’s)
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon salt (or more, to taste)
• 1 teaspoon freshly ground black pepper
• 4 slices pepper Jack cheese (or as desired)
• Fresh cilantro, finely minced (optional for garnishing)
• Lime wedges (optional for serving)

Instructions

1. Step 1: In a large zip-top plastic bag, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Add the chicken breasts, seal the bag, and gently massage to coat the chicken evenly.
2. Step 2: Refrigerate the bag and let the chicken marinate for at least 30 minutes, or up to overnight for more flavor.
3. Step 3: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
4. Step 4: Remove the chicken from the marinade and place on the grill. Cook with the lid closed for about 5 minutes on the first side, then flip and cook an additional 4 minutes, or until fully cooked through.
5. Step 5: Lower the grill heat to medium-low. Place a slice of pepper Jack cheese on each chicken breast, close the lid, and let the cheese melt for about 1 minute.
6. Step 6: Optionally garnish with minced cilantro and serve with lime wedges. Adjust seasoning with extra salt, pepper, or salsa verde as desired before serving.

Tips & Variations

• For extra juicy chicken, marinate overnight to let the flavors fully develop.
• Substitute pepper Jack cheese with Monterey Jack or mozzarella for a milder taste.
• If you don’t have a grill, cook the chicken in a grill pan or under a broiler, watching carefully to avoid burning.
• Add a pinch of smoked paprika to the marinade for a smoky flavor twist.

Storage

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through to preserve moisture and flavor. For best results, add a splash of water or salsa verde before reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and the best marinade absorption. If using frozen chicken, thaw completely in the refrigerator before marinating and grilling.

What if I don’t have salsa verde?

You can substitute salsa verde with a mix of tomatillos, jalapeños, garlic, onion, and cilantro blended together, or use a green chili salsa from your local grocery. Adjust flavors to your preference.

Grilled Salsa Verde Chicken with Pepper Jack Recipe

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4.4 from 64 reviews

Delicious and easy-to-make Grilled Salsa Verde Chicken topped with melted Pepper Jack cheese, marinated in tangy salsa verde and spices for a flavorful and juicy meal. Perfect for a quick weeknight dinner or a weekend barbecue, garnished with fresh cilantro and served with lime wedges.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
• 12 ounces salsa verde (Trader Joe’s recommended)
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon salt (or more, to taste)
• 1 teaspoon freshly ground black pepper

Toppings and Garnish

• 4 slices Pepper Jack cheese (or as desired)
• Fresh cilantro, finely minced (optional for garnishing)
• Lime wedges (optional for serving)

Instructions

1. Marinate the Chicken: In a large zip-top plastic bag, combine the chicken breasts with salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Seal the bag and gently smoosh it around to evenly coat the chicken with the marinade.
2. Refrigerate to Marinate: Place the sealed bag in the refrigerator for at least 30 minutes or up to overnight to allow the flavors to penetrate the chicken deeply.
3. Preheat and Prepare the Grill: Lightly oil the grill grates to prevent sticking and preheat the grill to medium-high heat, ensuring a hot cooking surface for searing the chicken.
4. Grill the Chicken: Place the marinated chicken on the grill and cook with the lid closed for about 5 minutes on the first side. Flip the chicken and grill for an additional 4 minutes on the other side, or until fully cooked through and juices run clear.
5. Add Cheese and Melt: Reduce the grill heat to medium-low. Place one slice of Pepper Jack cheese on top of each chicken breast, close the grill lid, and wait about 1 minute until the cheese melts nicely over the chicken.
6. Serve and Garnish: Optionally sprinkle finely minced fresh cilantro over the chicken and serve with lime wedges on the side. Adjust seasoning with extra salt, pepper, or salsa verde if desired.

Notes

• For extra flavor, marinate the chicken overnight in the refrigerator.
• You can substitute Pepper Jack cheese with Monterey Jack or cheddar if preferred.
• Use a grill pan on the stovetop if outdoor grilling is not an option.
• Adjust the heat on the grill to avoid burning the salsa verde marinade.
• Serve with a side of rice, beans, or a fresh salad for a complete meal.

Keywords: salsa verde chicken, grilled chicken recipe, pepper jack chicken, Mexican grilled chicken, easy chicken marinade