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)

Jump to Recipe

Introduction

Grilled Salsa Verde Pepper Jack Chicken is a vibrant and flavorful dish perfect for a quick weeknight dinner or weekend cookout. Juicy chicken breasts marinated in tangy salsa verde and spices, topped with melted pepper Jack cheese, create a deliciously spicy and cheesy meal that’s sure to impress.

Two grilled chicken breasts with dark grill marks sit in the middle of a white plate, covered with a sauce made of chopped green herbs, small red chili pieces, and melted garlic butter. The sauce pools around the chicken, giving a glossy texture. A small green cilantro leaf and a lime wedge are placed behind the chicken, adding fresh color. The plate is set 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 toss to coat them evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours to let the flavors meld.
Step 3: Preheat your grill to medium-high heat, about 400°F (200°C).
Step 4: Remove the chicken from the marinade, discarding the excess marinade. Grill each chicken breast for 4 to 5 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 5: 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.
Step 6: Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with fresh cilantro and lime wedges if desired.

Tips & Variations

For extra smoky flavor, use a wood chip smoker box on your grill.
Substitute pepper Jack cheese with Monterey Jack or mozzarella for a milder taste.
If you don’t have a grill, cook the chicken in a grill pan or under a broiler, watching closely to melt the cheese at the end.
Add diced jalapeños to the marinade for a spicier kick.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through to avoid drying out. You can also slice the chicken for use in salads or sandwiches the next day.

How to Serve

Two grilled chicken breasts with dark char marks sit on a white plate, covered in a greenish sauce with chopped herbs and small pieces of red and white vegetables on top and around them. The sauce pools under the chicken, adding a wet shine. A wedge of lime and some green leafy herbs rest at the plate's edge. The plate is placed on a blue textured cloth with a blurry green background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and proper marinating. If using frozen, thaw completely in the refrigerator before marinating.

Is salsa verde spicy?

Salsa verde can vary in heat depending on the brand or recipe. It’s typically tangy with mild to moderate spiciness, but you can adjust the heat by choosing mild or hot salsa verde to suit your taste.