why make this recipe
Grilled Salsa Verde Pepper Jack Chicken is a delicious and easy meal that brings bold flavors to your dinner table. This recipe combines tender, juicy chicken with a zesty salsa verde marinade and gooey pepper Jack cheese. It’s perfect for summer grilling or any time you want a quick, satisfying dish. You can serve it with lime wedges and fresh cilantro for an extra zest. It’s sure to be a hit with 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 it 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 is best served hot off the grill. Plate it alongside some fresh veggies, rice, or a light salad. Don’t forget to sprinkle on some fresh cilantro and add lime wedges on the side for an extra burst of flavor.
how to store Grilled Salsa Verde Pepper Jack Chicken
If you have leftovers, let the chicken cool completely, then store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for longer storage; just wrap the chicken tightly and use it within 2-3 months.
tips to make Grilled Salsa Verde Pepper Jack Chicken
- For a spicier kick, add some chopped jalapeños to the marinade.
- Make sure the grill is well-oiled to prevent the chicken from sticking.
- Letting the chicken rest before serving helps keep it juicy.
- Experiment with different types of cheese if you prefer a milder flavor.
variation
You can make a taco-style version using shredded chicken. Just shred the grilled chicken after cooling, mix it with salsa verde, and serve it in warm tortillas topped with cheese, lettuce, and other favorite toppings.
FAQs
1. Can I use a different type of cheese?
Yes, you can use any cheese you like! Cheddar or Monterey Jack are great alternatives if you’re looking for a milder flavor.
2. Is it necessary to marinate the chicken?
While marinating adds flavor and tenderness, if you are short on time, you can skip this step and grill the chicken right away.
3. What can I serve with this dish?
This chicken pairs well with rice, beans, corn salad, or a simple green salad. You can also serve it in tacos or wraps for a fun twist!
Grilled Salsa Verde Pepper Jack Chicken
Ingredients
Main Ingredients
- 1.5 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
Instructions
Preparation
- 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.
- Remove the chicken from the grill and let it rest for a few minutes.
Serving
- Garnish with fresh cilantro and serve with lime wedges, if desired.
