This Grilled Salsa Verde Chicken with Pepper Jack is the ultimate anytime dinner—juicy marinated chicken, perfectly smoky off the grill, topped with melty pepper jack cheese and served with fresh cilantro and lime. Every bite packs a zesty, creamy punch, making it a recipe you’ll crave all summer (and beyond) long!
Why You’ll Love This Recipe
- Bold, Tangy Flavor: Salsa verde and fresh lime give the chicken a punchy, bright flavor that absolutely sings on the grill.
- Effortless Marination: Just toss everything in a zip-top bag—and the marinade does all the heavy lifting, infusing the chicken with goodness in as little as 30 minutes!
- Melted Cheese Magic: A blanket of pepper jack cheese adds a creamy, spicy hit that perfectly balances the zesty marinade.
- Weeknight-Friendly: With minimal prep and quick grill time, Grilled Salsa Verde Chicken with Pepper Jack promises maximum flavor on your busiest days.
Ingredients You’ll Need
The beauty of Grilled Salsa Verde Chicken with Pepper Jack really lies in its simple, straight-from-the-pantry ingredient list. Every element—from the salsa verde to the gooey cheese—plays a vibrant role in the finished dish, adding color, depth, and irresistible aroma.
- Boneless, skinless chicken breasts (thin-sliced): These cook fast and evenly on the grill, and turn juicy and flavorful after marinating.
- Salsa verde: The star of the marinade! It offers tangy, herby zip—Trader Joe’s is a favorite, but any good jar works.
- Olive oil: Helps tenderize the chicken and keeps it moist while grilling.
- Lime juice: Adds brightness and a touch of acidity to balance the bold flavors.
- Cumin: A warm, earthy spice that deepens the flavor without overpowering the dish.
- Salt and black pepper: Essential for rounding everything out and making the flavors pop.
- Pepper jack cheese slices: Melty, creamy, and carrying a bit of heat—try extra for more indulgence!
- Fresh cilantro (optional): A final sprinkle for color and a fresh herbal note.
- Lime wedges (optional): Squeeze over just before serving for bright, fresh zing.
Variations
This Grilled Salsa Verde Chicken with Pepper Jack is all about flexibility! You can easily tweak the recipe to fit what you have at home, change up the protein, or dial up (or down) the heat to suit everyone at the table.
- Swap the Protein: Try this marinade on boneless thighs, pork chops, or even firm white fish for a different but equally delicious dinner.
- Dairy-Free Option: Omit the pepper jack or use a dairy-free cheese—it’s still fantastic thanks to the zesty green sauce.
- Extra Veggies: Layer grilled onions, poblano peppers, or zucchini under the cheese for added flavor and a veggie boost.
- Add Some Sweet: Toss a few pineapple rings on the grill alongside your chicken for a juicy, tropical-sweet complement.
How to Make Grilled Salsa Verde Chicken with Pepper Jack
Step 1: Marinate the Chicken
Start by adding your thin-sliced chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and black pepper to a large zip-top bag. Give it a good “smoosh” so every piece is well coated—don’t be shy with the salsa! Pop it in the fridge for at least 30 minutes (but overnight is even better) to let all those flavors really soak in.
Step 2: Grill to Perfection
Preheat your grill to medium-high and lightly oil the grates to prevent sticking. Place the marinated chicken breasts directly onto the hot grill and close the lid. Grill for about 5 minutes on the first side, then flip, close the lid, and cook for another 4 minutes or until the chicken is cooked through (juices should run clear and internal temp hits 165°F).
Step 3: Melt the Pepper Jack
Once the chicken is nearly cooked, reduce the grill heat to medium-low. Lay a slice of pepper jack cheese over each piece. Close the lid and let it melt for about a minute—just until you have beautifully gooey, slightly melty perfection.
Step 4: Garnish & Serve
Transfer the cheesy chicken to a platter, sprinkle with fresh cilantro, and serve with lime wedges for a burst of freshness. Don’t forget an extra spoonful of salsa verde if you want a saucier finish!
Pro Tips for Making Grilled Salsa Verde Chicken with Pepper Jack
- Marinate for More Flavor: If time allows, let the chicken sit overnight in the salsa verde marinade—it amplifies both juiciness and taste.
- Cheese Timing Matters: Add the pepper jack only after you’ve reduced the grill heat, so it melts perfectly without burning or overcooking your chicken.
- Thin-Slicing is Key: Thin chicken breasts cook faster and stay moister on the grill, which is essential for this recipe’s quick cooking time.
- Double Up on Salsa: Grill extra chicken and use leftovers in tacos or salads—just add a fresh spoonful of salsa verde for a speedy new meal!
How to Serve Grilled Salsa Verde Chicken with Pepper Jack
Garnishes
Bright green cilantro and extra lime wedges make the flavors sing and add lovely color to your platter—consider scattering a few thinly sliced jalapeños for extra punch if your crowd likes a little heat.
Side Dishes
This Grilled Salsa Verde Chicken with Pepper Jack pairs like a dream with cilantro-lime rice, grilled sweet corn, black beans, or a simple avocado salad. A warm tortilla or some crispy roasted potatoes never hurt, either!
Creative Ways to Present
Try slicing the chicken and building loaded tacos or burritos, stacking over a bed of greens for a craveable salad, or fanning it out on a big platter with all the fixings for a crowd-friendly, hands-on meal. Don’t forget heaps of extra salsa verde!
Make Ahead and Storage
Storing Leftovers
Let leftover chicken cool completely, then store it in an airtight container in the fridge for up to 5 days. The flavors keep beautifully, making it perfect for meal prep or quick lunches.
Freezing
If you want to freeze Grilled Salsa Verde Chicken with Pepper Jack, wrap each breast tightly in plastic wrap and foil, then freeze for up to 2 months. Just know the cheese may lose a bit of its creaminess, but the chicken will still taste fantastic.
Reheating
For best results, gently reheat the chicken in the microwave (covered, on medium power), or in a covered baking dish in a low oven until warmed through. Add a drizzle of fresh salsa verde after reheating to restore moisture and punch up the flavor!
FAQs
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Can I use homemade salsa verde for this recipe?
Absolutely! If you have a homemade salsa verde you love (or want to try making it from scratch), it will add even more fresh, zesty character. Just be sure to use enough to fully coat your chicken in the marinade.
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How do I keep chicken breasts from drying out on the grill?
The key is using thin-sliced breasts, marinating generously, and not overcooking—remove the chicken as soon as it’s just cooked through, and let it rest for a couple minutes before serving.
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Can I make Grilled Salsa Verde Chicken with Pepper Jack indoors?
Yes! Use a stovetop grill pan or even broil the chicken in your oven. Just keep an eye on the cheese so it melts without burning.
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What if I don’t like pepper jack cheese?
No worries—swap in Monterey Jack, mozzarella, or even sharp cheddar according to your taste. The magic of this recipe is how well it adapts to whatever you love!
Final Thoughts
If you’re looking for a bright, bold, and totally satisfying dinner, Grilled Salsa Verde Chicken with Pepper Jack is the answer. Give it a try—you just might find it becomes as requested in your house as it is in mine!
Print
Grilled Salsa Verde Chicken with Pepper Jack Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Grilled Salsa Verde Chicken with Pepper Jack recipe is a flavorful and easy dish perfect for a quick weeknight dinner or weekend barbecue.
Ingredients
Chicken:
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts
Salsa Verde Marinade:
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
Additional:
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional for garnishing)
- Lime wedges (optional for serving)
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine all marinade ingredients with the chicken. Marinate in the fridge for at least 30 minutes or overnight.
- Preheat the Grill: Lightly oil grill grates and preheat to medium-high heat.
- Grill the Chicken: Grill the chicken for about 5 minutes on the first side, then flip and cook for 4 minutes on the second side or until cooked through.
- Add Cheese: Lower the heat, add a slice of pepper Jack cheese on each chicken breast, close the lid, and let it melt for about 1 minute.
- Serve: Garnish with cilantro and serve with lime wedges. Adjust seasoning as desired.
Notes
- Chicken can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 390 kcal
- Sugar: 2g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
