Grilled Salsa Verde Chicken with Pepper Jack Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
