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 dinner or weekend cookout. Marinated in zesty salsa verde and topped with melted pepper Jack cheese, it offers a delightful balance of smoky, tangy, and spicy flavors.

Ingredients

• 1 ½ pounds thin-sliced boneless skinless chicken breasts
• 12 ounces salsa verde
• 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)
• Lime wedges (optional, for serving)

Instructions

1. Step 1: In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade.
2. Step 2: Add the chicken breasts to the bowl, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Step 3: Preheat your grill to medium-high heat.
4. Step 4: Remove the chicken from the marinade and discard the marinade. Grill each breast for about 4-5 minutes per side or until an internal temperature of 165°F is reached.
5. Step 5: In the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken to melt.
6. Step 6: Remove from the grill and let rest for a few minutes before serving.

Tips & Variations

• Add fresh cilantro on top just before serving for a burst of freshness and color.
• Swap pepper Jack cheese for Monterey Jack or mozzarella if you prefer a milder melt.
• For extra smoky flavor, try grilling over charcoal instead of gas.
• If you don’t have a grill, this recipe also works well on a grill pan or under the broiler.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to preserve the cheese melt and juiciness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh chicken breasts or fully thaw frozen chicken before marinating and grilling to ensure even cooking and safety.

How spicy is the salsa verde in this recipe?

The salsa verde adds a mild to moderate heat with bright, tangy flavors. You can adjust the spice level by choosing a milder or hotter salsa verde, or by adding extra cumin and pepper to taste.

Grilled Salsa Verde Pepper Jack Chicken Recipe

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★★★★★

4.9 from 70 reviews

This Grilled Salsa Verde Pepper Jack Chicken is a flavorful and juicy dish featuring thin-sliced boneless skinless chicken breasts marinated in a zesty salsa verde blend, grilled to perfection, and topped with melted pepper Jack cheese. The smoky char from the grill combined with the creamy, spicy cheese makes it a delicious and easy meal perfect for weeknights or weekend cookouts.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Ingredients

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Chicken and Marinade

• 1 ½ pounds thin-sliced boneless skinless chicken breasts
• 12 ounces salsa verde
• 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)
• Lime wedges (optional, for serving)

Instructions

1. Prepare the Marinade: In a large bowl, combine the salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper. Mix well until all ingredients are fully incorporated, creating a flavorful marinade base.
2. Marinate the Chicken: Add the thin-sliced chicken breasts to the bowl with the marinade. Ensure each piece is evenly coated with the mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to permeate, but no longer than 2 hours to keep the chicken tender.
3. Preheat the Grill: About 10 minutes before grilling, preheat your grill to medium-high heat. This temperature is ideal for cooking the chicken evenly while achieving a nice char on the outside.
4. Grill the Chicken: Remove the chicken breasts from the marinade, letting any excess drip off, and discard the leftover marinade. Place the chicken on the hot grill and cook for approximately 4-5 minutes on each side. Use a meat thermometer to ensure the internal temperature reaches 165°F to guarantee the chicken is safely cooked.
5. Add Cheese Topping: In the final minute of grilling, place a slice of pepper Jack cheese onto each chicken breast to allow it to melt slightly over the heat. This adds a creamy, spicy layer that complements the salsa verde flavors.
6. Rest and Serve: Remove the grilled chicken from the grill and let it rest for a few minutes to allow juices to redistribute. Optionally garnish with freshly minced cilantro and serve with lime wedges for an added fresh citrus bite.

Notes

• Use a meat thermometer to ensure chicken is fully cooked to 165°F.
• Marinating longer will intensify flavors but avoid exceeding 2 hours to prevent toughening of the chicken.
• For a milder version, substitute pepper Jack cheese with Monterey Jack or mozzarella.
• Serve with a side of grilled vegetables or a fresh salad for a complete meal.
• Leftover grilled chicken can be stored in the refrigerator for up to 3 days.

Keywords: grilled chicken, salsa verde, pepper jack cheese, Mexican chicken recipe, easy grilled chicken, summer grilling