Grilled Salsa Verde Chicken

This vibrant grilled salsa verde pepper jack chicken has been my go-to recipe for busy weeknights and impromptu gatherings where I need something flavorful with minimal effort. The tangy salsa verde marinade infuses the chicken with zesty flavors while the melted pepper jack cheese adds a creamy, spicy finish that makes this dish irresistible.

I first made this recipe during a summer cookout when I needed something beyond the usual burgers and hotdogs. The vibrant green color and bold flavors had everyone asking for the recipe before dinner was even over.

Ingredients

• Thin sliced boneless skinless chicken breasts These cook quickly and evenly on the grill while absorbing the marinade beautifully
• Salsa verde The star ingredient that provides instant flavor without needing lots of separate seasonings
• Olive oil Helps the marinade adhere to the chicken and prevents sticking on the grill
• Lime juice Adds brightness and helps tenderize the chicken
• Cumin Brings a warm earthiness that complements the tangy salsa verde
• Salt and black pepper Essential for bringing out all the other flavors
• Pepper Jack cheese Creates a melty, spicy topping that takes this dish to the next level
• Fresh cilantro Optional but adds a fresh pop of color and flavor
• Lime wedges Perfect for squeezing over the finished dish for extra zing

Step-by-Step Instructions

Make the marinade

Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl. The acidity from the lime juice will help tenderize the chicken while the salsa verde infuses it with flavor. Make sure to whisk thoroughly so the oil incorporates with the other ingredients.

Marinate the chicken

Add chicken breasts to the bowl and turn them several times to coat completely in the marinade. Cover and refrigerate for at least 30 minutes but no more than 2 hours. The chicken will become too soft if marinated longer due to the acidic ingredients.

Preheat your grill

Set your grill to medium high heat around 400°F. Clean and oil the grates well to prevent sticking. Allow the grill to fully heat before adding the chicken for best searing results.

Grill the chicken

Remove chicken from marinade and place on the preheated grill. Cook for 4 to 5 minutes per side until the internal temperature reaches 165°F. Look for nice grill marks and caramelization from the sugars in the salsa verde.

Add the cheese

During the final minute of grilling, place a slice of pepper jack cheese on each chicken breast and close the grill lid. The residual heat will melt the cheese perfectly without burning it. Look for the cheese to be fully melted but still maintain its shape.

Rest and serve

Remove chicken from grill and let rest for about 3 minutes. This allows the juices to redistribute throughout the meat. Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.

Bookmark

The pepper jack cheese is really what makes this dish special for me. I discovered this combination when I had some leftover cheese in my fridge that needed using up. The way it melts and creates a creamy contrast to the tangy salsa verde made it an instant hit with my family.

Storing Leftovers

Leftover chicken stays juicy and flavorful for up to three days when stored in an airtight container in the refrigerator. I often make a double batch specifically for having planned leftovers. To reheat, cover loosely with foil and warm in a 325°F oven for about 10 minutes. This gentle reheating prevents the chicken from drying out while allowing the cheese to melt again. Avoid microwave reheating if possible as it can make the chicken tough and rubbery.

Make It Your Own

This recipe welcomes customization based on your preferences and what you have available. For a milder version, substitute Monterey Jack or mozzarella cheese. If you love heat, add a diced jalapeño to the marinade or choose a spicier salsa verde. Homemade salsa verde works beautifully here too if you have the time. For a smoky twist, add a half teaspoon of smoked paprika to the marinade. Vegetarians can adapt this recipe using thick slices of firm tofu or portobello mushrooms with excellent results.

Perfect Pairings

This chicken shines when served with simple sides that complement without competing with its vibrant flavors. Cilantro lime rice makes an ideal base to soak up any extra juices. A simple black bean and corn salad dressed with lime juice creates a complete meal with minimal effort. For a lower carb option, serve with cauliflower rice or a crisp green salad. If entertaining, set up a build your own taco bar with warm tortillas and additional toppings like avocado, sour cream, and extra salsa.

Recipe FAQs

→ How long should I marinate the chicken?

For best flavor, marinate the chicken for at least 30 minutes, but you can marinate it for up to 2 hours. Longer marination will result in more pronounced flavors, but the thin-sliced chicken breasts don't need extensive marinating time to absorb the salsa verde mixture.

→ Can I use a different type of cheese?

Yes, you can substitute the pepper Jack cheese with other melting cheeses like Monterey Jack for a milder option, sharp cheddar for a more robust flavor, or even a Mexican cheese blend. The key is choosing a cheese that melts well on the grill.

→ How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part of the chicken – the meat should be completely white with no pink remaining, and the juices should run clear.

→ Can I make this dish in the oven instead of on a grill?

Absolutely! Bake the marinated chicken in a preheated 425°F (220°C) oven for about 15-18 minutes, adding the cheese during the last 2-3 minutes to melt. You can also use a grill pan or cast-iron skillet on the stovetop over medium-high heat for 5-6 minutes per side.

→ What's the best type of salsa verde to use?

While the recipe recommends Trader Joe's salsa verde, any good quality jarred salsa verde will work well. You can also make your own using tomatillos, jalapeños, onions, garlic, and cilantro if you prefer a homemade version. Adjust the amount based on your heat preference.

→ What side dishes pair well with this chicken?

This chicken pairs beautifully with cilantro lime rice, black beans, grilled corn, roasted vegetables, or a fresh avocado salad. For a lighter option, serve with a simple green salad dressed with lime vinaigrette. Warm tortillas are also a great addition if you want to turn the chicken into tacos.