Grilled Salsa Verde Pepper Jack Chicken Recipe
This Grilled Salsa Verde Pepper Jack Chicken recipe features tender, marinated chicken breasts grilled to perfection and topped with melting pepper Jack cheese. The vibrant salsa verde marinade combined with cumin, lime, and olive oil infuses the chicken with bright, zesty flavors, making it a delicious and satisfying meal perfect for weeknight dinners or summer cookouts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
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 Garnishes
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional, for serving)
Instructions
- Prepare the Marinade: In a large bowl, combine the salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper to create a flavorful marinade.
- Marinate the Chicken: Add the thin-sliced chicken breasts to the marinade, making sure each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate, or up to 2 hours for more intensity.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s hot and ready for cooking the chicken evenly.
- Grill the Chicken: Remove the chicken from the marinade and discard the excess marinade. Grill each breast for about 4-5 minutes per side, or until the internal temperature reaches 165°F, indicating it’s fully cooked.
- Add the Cheese: In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and allow it to melt over the heat.
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
- Marinate the chicken longer (up to 2 hours) for a stronger flavor.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Optional toppings like fresh cilantro and lime wedges add freshness and acidity.
- Thin-sliced chicken breasts cook quickly and evenly on the grill.
- For a spicier kick, add chopped jalapeños or a dash of cayenne pepper to the marinade.
Keywords: grilled chicken, salsa verde chicken, pepper jack chicken, Mexican chicken recipe, grilled chicken breasts
