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 blend with cumin, lime, and olive oil, then grilled to juicy perfection and topped with melted spicy Pepper Jack cheese. It’s a vibrant and flavorful Tex-Mex main dish ideal for quick weeknight dinners or outdoor cookouts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
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 black pepper. Stir well to incorporate all ingredients into a flavorful marinade.
- Marinate the chicken: Add the thin-sliced chicken breasts to the bowl and toss them until they are evenly coated with the marinade. Cover the bowl and place it in the refrigerator for at least 30 minutes or up to 2 hours to let the flavors penetrate the chicken.
- Preheat the grill: Set your grill to medium-high heat, allowing it to warm up adequately for cooking the chicken evenly and achieving grill marks.
- Grill the chicken: Remove the chicken breasts from the marinade, discarding the excess marinade. Grill each chicken breast for approximately 4 to 5 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked and juicy.
- Add the cheese: During the last minute of grilling, place a slice of Pepper Jack cheese on each piece of chicken so it can melt nicely on top.
- Rest and serve: Remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute. Garnish with finely minced fresh cilantro and serve with lime wedges on the side if desired.
Notes
- Marinate the chicken for longer (up to 2 hours) for more intense flavor.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- For a milder dish, substitute Pepper Jack cheese with Monterey Jack or mozzarella.
- Serve with rice, grilled vegetables, or a fresh salad for a complete meal.
- You can prepare the marinade and chicken ahead of time for easy grilling later.
Keywords: grilled chicken, salsa verde chicken, pepper jack cheese, Tex-Mex, chicken marinade, summer grilling, quick dinner
