Name: Grilled Salsa Verde Pepper Jack Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican
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)

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Introduction

This Grilled Salsa Verde Pepper Jack Chicken is a flavorful and easy meal perfect for warm evenings. Marinated in zesty salsa verde and topped with melting pepper Jack cheese, it offers a delicious blend of tangy and spicy notes. Ready in under an hour, it’s a great way to elevate your weeknight dinners.

A close-up of a grilled chicken breast with golden-brown grill marks, topped with a green herb sauce that has a slightly chunky texture and small pieces of red chili scattered on top. The chicken is cut to show its juicy white inside, sitting on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and black pepper to create the marinade.
Step 2: Add the chicken breasts to the bowl and make sure they are evenly coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for more flavor.
Step 3: Preheat your grill to medium-high heat.
Step 4: Remove the chicken from the marinade and discard the leftover marinade. Grill each chicken breast for 4 to 5 minutes per side or until the internal temperature reaches 165°F (74°C).
Step 5: In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast to allow it to melt slightly.
Step 6: Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with finely minced fresh cilantro and serve with lime wedges if desired.

Tips & Variations

For a milder flavor, use Monterey Jack or mozzarella cheese instead of pepper Jack.
Marinate the chicken overnight in the refrigerator for an even deeper flavor boost.
If you don’t have a grill, you can cook the chicken under a broiler or in a grill pan on the stove.
Add sliced jalapeños to the marinade for extra heat.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to keep the cheese from separating. This dish does not freeze well due to the cheese topping.

How to Serve

A grilled piece of fish with visible char marks and a golden-brown crust is topped with a green sauce made of chopped herbs and small red chili pieces, spread evenly over the surface. The fish has a flaky texture, and the sauce looks slightly oily with a fresh, chunky feel from the herbs. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. They stay juicy and offer a richer flavor, but adjust cooking time to ensure they are cooked through.

What if I don’t have salsa verde?

You can substitute with green tomatillo salsa or a blend of green chili sauce and fresh herbs for a similar tangy flavor.