Grilled Salsa Verde Pepper Jack Chicken Recipe
This Grilled Salsa Verde Pepper Jack Chicken recipe features tender, thin-sliced chicken breasts marinated in a zesty salsa verde mixture, then grilled to juicy perfection. Topped with melted pepper Jack cheese and optionally garnished with fresh cilantro and lime wedges, this dish delivers a flavorful and smoky experience perfect for a quick weeknight dinner or casual weekend grilling.
- 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 Garnish
- 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 freshly ground black pepper. Whisk together until all ingredients are well incorporated, creating a flavorful marinade.
- Marinate the chicken: Add the thin-sliced chicken breasts to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes up to 2 hours to allow the flavors to penetrate the meat.
- Preheat the grill: Set your grill to medium-high heat. Allow it to heat thoroughly to achieve a good sear and proper cooking temperature.
- Grill the chicken: Remove the chicken breasts from the marinade, discarding any leftover marinade. Place the chicken onto the preheated grill and cook for approximately 4 to 5 minutes per side. Use a meat thermometer to check for an internal temperature of 165°F (74°C) to ensure doneness.
- Add cheese topping: During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid briefly to melt the cheese evenly without overcooking the chicken.
- Rest and serve: Remove the chicken from the grill and let it rest for a few minutes to redistribute juices. Garnish with finely minced fresh cilantro and serve with lime wedges, if desired, to add brightness and extra flavor.
Notes
- For best results, use thin-sliced chicken breasts to ensure even and quick cooking.
- Adjust the salt amount to taste, especially if your salsa verde is already salty.
- The chicken can be marinated up to 2 hours but not much longer to avoid texture changes from the acidic lime juice.
- If you don’t have a grill, the chicken can be cooked on a stovetop grill pan or broiled in the oven.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Fresh cilantro and lime wedges are optional but add a fresh contrast to the smoky grilled flavors.
Keywords: grilled chicken, salsa verde chicken, pepper jack chicken, Mexican chicken recipe, easy grilled chicken, summer grilling, marinated chicken breasts
