Grilled Salsa Verde Pepper Jack Chicken

Why make this recipe

Grilled Salsa Verde Pepper Jack Chicken is a delicious and easy way to enjoy grilled chicken with a kick. The combination of zesty salsa verde, creamy pepper Jack cheese, and fresh lime makes this dish a standout. It’s perfect for BBQs, weeknight dinners, or whenever you’re craving something flavorful. Plus, it only takes a few simple ingredients and a little bit of time to prepare.

How to make Grilled Salsa Verde Pepper Jack Chicken

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)

Directions:

1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
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.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade and discard any remaining marinade.
5. Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
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.
7. Remove the chicken from the grill and let it rest for a few minutes.
8. Garnish with fresh cilantro and serve with lime wedges, if desired.

How to serve Grilled Salsa Verde Pepper Jack Chicken

Serve this flavorful chicken on a bed of rice, alongside a fresh salad, or in a warm tortilla. The zesty salsa verde and melted cheese will elevate any side dish you choose. Don’t forget to squeeze fresh lime juice over the top for an extra burst of flavor!

How to store Grilled Salsa Verde Pepper Jack Chicken

Store any leftovers in an airtight container in the refrigerator. They should stay fresh for about 3-4 days. To reheat, place the chicken in the microwave or on the stovetop until warmed through.

Tips to make Grilled Salsa Verde Pepper Jack Chicken

• Marinate the chicken longer for more flavor. If you have time, let it sit for the full 2 hours.
• Experiment with different types of cheese, like Monterey Jack or cheddar, for a twist.
• For extra heat, add sliced jalapeños to the grill along with the chicken.

Variation

You can easily customize this recipe by adding your favorite vegetables to the grill, such as bell peppers or zucchini. These will complement the chicken and add even more flavor.

FAQs

1. Can I use chicken thighs instead of chicken breasts?
Yes, bone-in or boneless chicken thighs will also work great in this recipe. Just make sure to cook them until they reach 165°F.

2. Can I make this recipe in the oven?
Yes, you can bake the marinated chicken at 400°F for about 20-25 minutes, topping with cheese in the last few minutes of cooking.

3. Is there a gluten-free option for the salsa verde?
Most salsa verde should be gluten-free, but be sure to check the label or make your own to ensure it meets your dietary needs.

Grilled Salsa Verde Pepper Jack Chicken

A delicious and easy grilled chicken recipe featuring zesty salsa verde and creamy pepper Jack cheese, perfect for BBQs and weeknight dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Marinade

• 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

Main Ingredients

• 1.5 pounds thin-sliced boneless skinless chicken breasts about 4 breasts
• 4 slices pepper Jack cheese or as desired
• Fresh cilantro finely minced, optional for garnishing
• Lime wedges optional for serving

Method

 

Preparation

1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
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.

Cooking

1. Preheat the grill to medium-high heat.
2. Remove the chicken from the marinade and discard any remaining marinade.
3. Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
4. 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.
5. Remove the chicken from the grill and let it rest for a few minutes.

Serving

1. Garnish with fresh cilantro and serve with lime wedges, if desired.
2. Serve the chicken on a bed of rice, alongside a fresh salad, or in a warm tortilla, squeezing fresh lime juice over the top for extra flavor.

Notes

Marinate the chicken longer for more flavor. Experiment with different types of cheese for a twist. For extra heat, add sliced jalapeños to the grill along with the chicken. Store leftovers in an airtight container in the refrigerator for 3-4 days.