Grilled Salsa Verde Pepper Jack Chicken Recipe
This Grilled Salsa Verde Pepper Jack Chicken recipe features tender, thin-sliced boneless skinless chicken breasts marinated in a zesty salsa verde mixture, then grilled to perfection and topped with melting pepper Jack cheese. The combination of bold flavors, including lime, cumin, and fresh cilantro, creates a mouthwatering dish perfect for a quick weeknight dinner or weekend cookout.
- 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 salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Whisk together until fully mixed to create a flavorful marinade.
- Marinate the chicken. Add the thin-sliced chicken breasts to the bowl and toss to evenly coat each piece with the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to infuse.
- Preheat the grill. Heat your grill to medium-high heat to ensure a nice sear and proper cooking temperature.
- Grill the chicken. Remove the chicken from the marinade, discarding the leftover marinade. Place the chicken breasts on the grill and cook for 4 to 5 minutes per side or until the internal temperature reaches 165°F (74°C) for safe consumption.
- Add the cheese. In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid briefly to allow the cheese to melt perfectly over the hot chicken.
- Rest and serve. Remove the chicken from the grill and let it rest for a few minutes to retain juices. Garnish with finely minced fresh cilantro and serve with lime wedges if desired.
Notes
- For best results, slice the chicken breasts evenly to ensure uniform cooking.
- Adjust salt according to dietary preference.
- If you don’t have a grill, you can cook the chicken on a stovetop grill pan or broil in the oven.
- Marinating longer than 2 hours may start to break down the chicken texture due to acidity from lime juice.
- Use fresh lime juice for the marinade for best flavor.
Keywords: grilled chicken, salsa verde chicken, pepper jack chicken, Mexican grilled chicken, summer dinner recipe
