Why make this recipe

Grilled Salsa Verde Pepper Jack Chicken is a delicious and unique dish that combines the vibrant flavors of salsa verde with the creamy spice of pepper Jack cheese. It’s perfect for a summer barbecue, a weeknight dinner, or whenever you crave something zesty and satisfying. This recipe offers a kick of flavor while being relatively simple to prepare. The chicken remains juicy and tender, enhanced by the tangy salsa verde marinade, making it a sure hit for family and friends.

How to make Grilled Salsa Verde Pepper Jack Chicken

Ingredients

1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
12 ounces salsa verde (Trader Joe’s recommended)
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, for garnishing)
Lime wedges (optional, for serving)

Directions

In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and discard any remaining marinade.
Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
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.
Remove the chicken from the grill and let rest for a few minutes.
Garnish with fresh cilantro and serve with lime wedges, if desired.

How to serve Grilled Salsa Verde Pepper Jack Chicken

Grilled Salsa Verde Pepper Jack Chicken can be served in various ways to suit your preferences. Serve it atop a bed of rice or quinoa to soak up the zesty flavors, or slice it and serve it in tacos with fresh toppings like diced tomatoes, avocado, and more salsa verde. Pair this dish with grilled vegetables or a fresh salad for a complete meal. The addition of lime wedges enhances the flavors, adding a refreshing touch.

How to store Grilled Salsa Verde Pepper Jack Chicken

If you have leftovers, store the Grilled Salsa Verde Pepper Jack Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on a skillet over low heat until heated through. If you prefer, you can freeze the cooked chicken for up to 3 months. To reheat from frozen, thaw in the refrigerator overnight, then warm as described.

Tips to make Grilled Salsa Verde Pepper Jack Chicken

For added flavor, consider marinating the chicken overnight for a more pronounced taste.
If you like it spicier, try adding sliced jalapeños to the marinade or using a spicier salsa verde.
Make sure not to overcook the chicken to keep it tender and juicy. Use a meat thermometer to ensure it reaches 165°F.

Variation

You can customize this dish by using other types of cheese, such as Monterey Jack or cheddar, if pepper Jack isn’t available. Additionally, consider adding fresh herbs like oregano or basil to the marinade for a different flavor profile. For a low-carb option, serve the chicken over a bed of sautéed spinach or provide zucchini noodles instead of grains.

FAQs

1. Can I use chicken thighs instead of breasts for this recipe?
Yes, chicken thighs can be used and will remain moist and flavorful as they have a higher fat content.

2. Is there a vegetarian option for this dish?
Absolutely! You can substitute the chicken with firm tofu or portobello mushrooms, marinating them in the same salsa verde mixture.

3. How spicy is this dish?
The spiciness mainly comes from the pepper Jack cheese and the salsa verde. If you prefer a milder dish, you can use Monterey Jack cheese and a milder salsa verde.

Grilled Salsa Verde Pepper Jack Chicken

This Grilled Salsa Verde Pepper Jack Chicken boasts vibrant flavors from the salsa verde and zesty pepper Jack cheese, making it perfect for summer barbecues or weeknight dinners.

Prep Time 30

Cook Time 10

Total Time 40

Serving Size servings

Ingredients

For the marinade

12 ounces salsa verde (Trader Joe’s recommended)
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon salt (or more, to taste)
1 teaspoon freshly ground black pepper

For the chicken

1.5 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
4 slices pepper Jack cheese (or as desired)
1 bunch fresh cilantro, finely minced (optional, for garnishing)
as needed lime wedges (optional, for serving)

Instructions

Marinating the Chicken

In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Grilling

Preheat the grill to medium-high heat.
Remove the chicken from the marinade and discard any remaining marinade.
Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
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.

Serving

Remove the chicken from the grill and let rest for a few minutes.
Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

For added flavor, consider marinating the chicken overnight for a more pronounced taste. If you like it spicier, try adding sliced jalapeños to the marinade. Make sure not to overcook the chicken to keep it tender and juicy. Use a meat thermometer to ensure it reaches 165°F.