Grilled Salsa Verde Pepper Jack Chicken Recipe
This Grilled Salsa Verde Pepper Jack Chicken recipe features tender, thin-sliced chicken breasts marinated in a zesty salsa verde blend with lime juice and cumin, grilled to perfection and topped with melted pepper Jack cheese. It’s a flavorful and simple dish perfect for summer grilling, garnished with fresh cilantro and served with lime wedges for an added citrus kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
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 Garnishes
- 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 the flavorful marinade.
- Marinate the chicken: Add the thin-sliced chicken breasts to the bowl and toss them thoroughly to coat evenly in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to penetrate the chicken.
- Preheat the grill: Heat your grill to medium-high temperature, preparing it for cooking the chicken evenly and quickly.
- Grill the chicken: Remove the chicken breasts from the marinade, discarding any leftover marinade. Place the chicken on the preheated grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked.
- Add cheese and melt: In the last minute of grilling, place a slice of pepper Jack cheese on top of 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 retain its juices and flavors.
- Garnish and serve: Garnish the grilled chicken with finely minced fresh cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Marinating the chicken longer, up to 2 hours, intensifies the flavor.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
- If you don’t have a grill, this recipe can also be cooked on a grill pan or under a broiler with close monitoring.
- Feel free to substitute pepper Jack cheese with Monterey Jack or mozzarella if preferred.
- For an extra smoky flavor, consider using a charcoal grill instead of gas.
Keywords: Grilled chicken, salsa verde chicken, pepper jack cheese, easy grilled chicken, Mexican chicken recipe, summer grilling, chicken marinade
