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Grilled Salsa Verde Pepper Jack Chicken Recipe

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4.2 from 84 reviews

  • Author: Sophia
  • Total Time: 40 minutes (including minimum marination time)
  • Yield: 4 servings

Description

This Grilled Salsa Verde Pepper Jack Chicken is a flavorful and easy-to-make dish featuring thin-sliced boneless skinless chicken breasts marinated in tangy salsa verde, lime juice, and spices, then grilled to perfection and topped with melted pepper jack cheese. Garnished with fresh cilantro and lime wedges, this recipe offers a delicious, juicy, and slightly spicy chicken option perfect for a quick weeknight dinner or weekend cookout.

Ingredients

Chicken Marinade

  • 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

Toppings and Garnishes

  • 4 slices pepper Jack cheese (or as desired)
  • Fresh cilantro, finely minced (optional for garnishing)
  • Lime wedges (optional for serving)

Instructions

  1. Marinate the Chicken: In a large zip-top plastic bag, combine the chicken breasts with salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper. Seal the bag and gently massage it to thoroughly coat the chicken with the marinade.
  2. Refrigerate the Chicken: Place the sealed bag in the refrigerator for at least 30 minutes or overnight. This allows the flavors to deeply infuse and tenderize the chicken.
  3. Preheat the Grill: Lightly oil the grill grates to prevent sticking and preheat your grill to medium-high heat, preparing it for cooking.
  4. Grill the Chicken: Place the marinated chicken breasts on the grill. Cover and grill for about 5 minutes on the first side. Flip the chicken breasts and continue grilling for another 4 minutes with the lid closed, or until the chicken is fully cooked through.
  5. Melt the Cheese: Lower the heat to medium-low. Place one slice of pepper Jack cheese on top of each chicken breast. Close the grill lid and let the cheese melt for about 1 minute.
  6. Garnish and Serve: Optionally, garnish the grilled chicken with finely minced fresh cilantro and serve with lime wedges on the side. Adjust seasoning with extra salt, pepper, or salsa verde if desired to enhance the flavors.

Notes

  • Marinated chicken can be stored airtight in the refrigerator for up to 5 days.
  • For thicker chicken breasts, adjust grilling time accordingly to ensure thorough cooking.
  • Use gluten-free salsa verde and check cheese labels to make this recipe gluten free if needed.
  • Omit pepper Jack cheese to make it dairy free, and use a suitable substitute if desired.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican-inspired

Find it online: https://sophiasrecipe.com/grilled-salsa-verde-pepper-jack-chicken-recipe/