Grilled Salsa Verde Pepper Jack Chicken Recipe
Introduction
This Grilled Salsa Verde Pepper Jack Chicken is a vibrant and flavorful dish perfect for a quick weeknight meal or weekend cookout. Marinated in zesty salsa verde and spices, then topped with melted pepper Jack cheese, it’s a delicious twist on grilled chicken that’s sure to please the whole family.
Ingredients
- 1 ½ 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
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Step 1: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Step 2: Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Step 3: Preheat the grill to medium-high heat.
- Step 4: Remove the chicken from the marinade and discard any remaining marinade.
- Step 5: Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
- Step 6: During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
- Step 7: Remove the chicken from the grill and let rest for a few minutes.
- Step 8: Garnish with fresh cilantro and serve with lime wedges, if desired.
Tips & Variations
- Marinate the chicken up to 2 hours ahead for more intense flavor without drying it out.
- Substitute pepper Jack cheese with Monterey Jack or mozzarella for a milder melt.
- Serve with a side of grilled vegetables or a fresh green salad for a complete meal.
Storage
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through to avoid drying out the meat.
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 proper marinating. Using frozen chicken will affect cooking time and texture.
What if I don’t have a grill?
You can cook the chicken on a stovetop grill pan or in a regular skillet over medium-high heat. Follow the same cooking times and melt the cheese by covering the pan briefly at the end.
PrintGrilled Salsa Verde Pepper Jack Chicken Recipe
This Grilled Salsa Verde Pepper Jack Chicken is a flavorful and easy-to-make dish featuring tender, marinated chicken breasts grilled to perfection and topped with melted pepper Jack cheese. Marinated in a zesty salsa verde mixture with olive oil, lime juice, and spices, this recipe brings a fresh, tangy, and mildly spicy twist to your weeknight dinners. Garnished with fresh cilantro and served with lime wedges, it’s a delightful meal that blends smoky, creamy, and bright flavors seamlessly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Low Fat
Ingredients
Chicken and Marinade
- 1 ½ 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
- Prepare the Marinade: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper to create a flavorful marinade that will infuse the chicken with bright and savory notes.
- Marinate the Chicken: Add the thin-sliced chicken breasts to the marinade bowl and toss them thoroughly to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the chicken to absorb the flavors, or up to 2 hours for deeper taste.
- Preheat the Grill: Heat your grill to medium-high to ensure it’s hot enough for quick, even cooking and perfect grill marks.
- Prepare the Chicken for Grilling: Remove the chicken breasts from the marinade, letting excess drip off. Discard any leftover marinade to avoid cross-contamination.
- Grill the Chicken: Place the chicken onto the hot grill and cook for 4-5 minutes per side. Grill until the chicken reaches an internal temperature of 165°F (74°C) to guarantee it’s cooked through and safe to eat.
- Melt the Cheese: During the final minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to allow the cheese to melt perfectly.
- Rest the Chicken: Remove the chicken from the grill and let it rest for a few minutes to let the juices redistribute, ensuring tender and juicy bites.
- Garnish and Serve: Sprinkle freshly minced cilantro over the chicken and offer lime wedges on the side for an optional fresh citrus squeeze that brightens the dish.
Notes
- For best flavor, marinate the chicken for at least 1 hour or up to 2 hours; avoid marinating longer than 4 hours to prevent the texture from becoming mushy.
- If you don’t have a grill, you can cook the chicken in a grill pan or under a broiler, but adjust cooking times accordingly.
- Adjust the salt quantity to your taste, especially if your salsa verde is already seasoned.
- Use pepper Jack cheese for a nice mild heat; Monterey Jack or mozzarella can be substituted if preferred.
- Serve with a simple side salad, rice, or grilled vegetables to make a complete meal.
Keywords: grilled chicken, salsa verde chicken, pepper jack chicken, marinade chicken, easy grilled chicken recipe, Mexican-inspired chicken, summer grilling recipes
