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Grilled Salsa Verde Pepper Jack Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 55 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Description

This Grilled Salsa Verde Pepper Jack Chicken is a vibrant and flavorful dish featuring thin-sliced chicken breasts marinated in a zesty salsa verde mixture, then grilled to juicy perfection and topped with melted pepper Jack cheese. Fresh cilantro and lime wedges add a bright finishing touch, making this meal perfect for a quick and delicious weeknight dinner or a fun weekend cookout.

Ingredients

Chicken and Marinade

  • 1 ½ pounds thin-sliced boneless, skinless chicken breasts
  • 12 ounces salsa verde
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Toppings and Garnish

  • 4 slices pepper Jack cheese
  • Fresh cilantro, finely minced (about 2 tablespoons)
  • Lime wedges, for serving

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper until well combined, creating a flavorful marinade for the chicken.
  2. Marinate the Chicken: Add the thin-sliced chicken breasts to the marinade, turning to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours to allow the flavors to fully infuse.
  3. Preheat the Grill: While the chicken marinates, preheat your grill to medium-high heat, targeting about 400°F to ensure quick and even cooking.
  4. Remove Excess Marinade: Take the chicken out of the marinade, allowing excess to drip off, and discard the leftover marinade to maintain food safety.
  5. Grill the Chicken: Place the chicken breasts on the grill and cook for 4 to 5 minutes per side. Grill until the internal temperature reaches 165°F and the meat is cooked through with no pink remaining.
  6. Add Cheese and Melt: During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to allow the cheese to melt thoroughly over the chicken.
  7. Rest and Serve: Transfer the grilled chicken to a serving plate and let it rest for 5 minutes to retain juices and enhance flavor. Garnish with freshly minced cilantro and serve with lime wedges for squeezing over the top.

Notes

  • Marinating time can be increased up to 2 hours for more intense flavor, but avoid marinating longer to prevent the texture from becoming mushy.
  • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
  • If you don’t have a grill, this recipe can be adapted for stovetop grilling with a grill pan.
  • For a spicier kick, add chopped jalapeños or a pinch of cayenne to the marinade.
  • Serve with rice, grilled vegetables, or a fresh salad to round out the meal.

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