Grilled Salsa Verde Pepper Jack Chicken Recipe
Get ready to fall in love with Grilled Salsa Verde Pepper Jack Chicken, a dish that captures the essence of zesty summer dining and brings a fiesta of flavors right to your backyard. Imagine tender, juicy chicken breasts steeped in tangy salsa verde and zippy lime, grilled to smoky perfection, then crowned with melty pepper Jack cheese. This recipe is quick to prep but delivers maximum flavor, making it a weeknight hero and a dinner-party showstopper alike. If you crave bold, vibrant flavors and crave-worthy textures in every bite, Grilled Salsa Verde Pepper Jack Chicken is about to become your new warm-weather staple.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe comes together with a handful of fresh, flavor-packed ingredients that each play a starring role. Don’t be tempted to skip or skimp — every item is here to bump up the taste, add color, and create the signature savory kick that makes this dish utterly irresistible!
- Chicken breasts (thin-sliced): These cook evenly and stay moist on the grill, making them the perfect canvas for bold marinades.
- Salsa verde: Choose a good-quality bottled salsa verde for tangy, herby brightness and just the right hint of heat; Trader Joe’s makes a fantastic version.
- Olive oil: This not only helps the marinade cling to the chicken but also adds a hint of richness and ensures juicy grilling results.
- Lime juice: Brings a splash of citrusy zing, balancing the flavors and helping tenderize the chicken.
- Cumin: Just a teaspoon brings an earthy, smoky depth that warms up the whole dish.
- Salt: Essential for bringing all the other flavors to life—taste and adjust as you go!
- Freshly ground black pepper: Adds a kick of spice and extra complexity to both marinade and finished dish.
- Pepper Jack cheese: Melts beautifully over sizzling chicken and adds a gentle heat and creamy texture.
- Fresh cilantro (optional, for garnishing): A finishing touch of bright green color and fresh flavor that pairs so well with the salsa verde.
- Lime wedges (optional, for serving): Squeeze over each bite for an extra pop of citrus right at the table.
How to Make Grilled Salsa Verde Pepper Jack Chicken
Step 1: Prepare the Marinade
Start by grabbing a large mixing bowl and stirring together the salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper. This marinade comes together in seconds and packs the chicken with irresistible flavor from the very first step. There’s something almost magical about the tang of salsa verde mingling with spices and citrus — trust me, you’ll want to slather this on everything!
Step 2: Marinate the Chicken
Add your thin-sliced chicken breasts directly to the bowl with the marinade. Toss everything thoroughly so each piece is well coated, then cover and refrigerate. You’ll want to let the chicken marinate for at least 30 minutes (and up to 2 hours if you have the time). This is where the chicken picks up its juicy texture and signature Grilled Salsa Verde Pepper Jack Chicken flavor, so don’t rush it if you can help it.
Step 3: Fire Up the Grill
While the chicken is soaking up all those delicious spices, preheat your grill to a medium-high heat. A hot, well-oiled grill is key to those gorgeous grill marks and keeps the meat from sticking. If you’re cooking indoors, a grill pan on the stove works perfectly too!
Step 4: Grill the Chicken
Remove the chicken from the marinade, shaking off any excess (and discard any leftover marinade). Place the breasts on the preheated grill and cook for 4–5 minutes per side, turning carefully for even charring. Cook until the chicken reaches an internal temperature of 165°F and has those tantalizing grill marks — you’ll know it’s ready when the juices run clear.
Step 5: Melt the Pepper Jack
During the last minute of grilling, lay a slice of pepper Jack cheese on top of each chicken breast and close the lid. The cheese will bubble and melt right into the chicken, creating a creamy, spicy blanket that sets Grilled Salsa Verde Pepper Jack Chicken apart from every other BBQ recipe in your summer arsenal.
Step 6: Rest and Garnish
Take the chicken off the grill and let it rest for a few minutes so the juices can settle back in (this makes every bite impossibly juicy). Finish with a sprinkling of finely chopped fresh cilantro and a few lime wedges on the side — simple, colorful, and so inviting.
How to Serve Grilled Salsa Verde Pepper Jack Chicken
Garnishes
A handful of freshly minced cilantro and vibrant lime wedges do more than just add a pop of color — they brighten up the whole dish and bring out the tangy green salsa notes in every bite. If you really want to amplify that fresh flavor, tuck a few thinly sliced jalapeños or red onion rings alongside for extra crunch and flair.
Side Dishes
Because Grilled Salsa Verde Pepper Jack Chicken is so lively and zesty, it pairs perfectly with simple sides like fluffy cilantro-lime rice, black beans, or charred sweet corn. For something lighter, serve with a crunchy cabbage slaw or a colorful salad tossed with avocado and tomatoes. Tortilla chips and guacamole are always a good idea for scooping up anything left on your plate!
Creative Ways to Present
Honestly, this chicken is as versatile as it is delicious! Pile sliced chicken into warm tortillas for outrageous tacos, slice thinly for a loaded southwestern salad, or layer into a bun for a next-level grilled chicken sandwich. Hosting a party? Arrange pieces on a platter with lime wedges, extra salsa verde, and a sprinkle of cotija for a beautiful, crowd-pleasing centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Salsa Verde Pepper Jack Chicken keeps beautifully in the refrigerator for up to 3 days. Be sure to store it in an airtight container to keep it juicy and flavorful — leftover slices make fantastic wraps, salads, or quick lunch bowls throughout the week.
Freezing
If you want to stash some away for a later craving, let the chicken cool completely before wrapping each piece tightly in plastic wrap and freezing in a freezer-safe bag. Frozen, it’ll keep well for up to 2 months. For best results, freeze without the cheese, then add freshly melted cheese when reheating.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop or in the oven at 350°F until heated through. Add a fresh slice of pepper Jack near the end of reheating so you get that signature creamy topping all over again. Microwaving works in a pinch, but reheating gently helps the chicken stay juicy!
FAQs
Can I use another type of cheese if I don’t have pepper Jack?
Absolutely! Monterey Jack or mozzarella would still give you that gooey melt, though you’ll lose a bit of the signature peppery kick. If you enjoy spice, try a thin slice of jalapeño cheese or even smoked cheddar for a twist.
Is it okay to use bone-in chicken pieces for this recipe?
You can use bone-in pieces, but you’ll need to adjust the cooking time to ensure the meat is cooked through. Thinner boneless breasts grill quickly and evenly, which is one reason they’re preferred for Grilled Salsa Verde Pepper Jack Chicken.
What can I do if I don’t have a grill?
No grill? No problem. Use a stovetop grill pan or even a heavy cast-iron skillet for equally tasty results. You’ll still get plenty of that mouthwatering char and all of the delicious flavors.
Can I marinate the chicken overnight?
While about 2 hours is ideal, you can marinate the chicken overnight for even more pronounced flavor — just be aware the acidity in the lime juice can start to break down the chicken’s texture if left much longer.
Is this recipe spicy?
Pepper Jack cheese and salsa verde both bring a gentle, tingly heat, but nothing too overpowering. If you’re feeding spice lovers, a few sliced jalapeños or a dash of hot sauce will turn up the heat; for milder palates, use a plain Jack cheese and a mild salsa verde.
Final Thoughts
If vibrant flavors, sizzling cheese, and the smoky aroma of grilling make your heart skip a beat, you simply have to try Grilled Salsa Verde Pepper Jack Chicken. It’s approachable enough for a quick weeknight meal and impressive enough to serve guests. Give it a whirl — your taste buds and your dinner table will thank you!
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Grilled Salsa Verde Pepper Jack Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Grilled Salsa Verde Pepper Jack Chicken recipe is a delightful combination of tangy salsa verde, zesty lime juice, and spicy pepper Jack cheese, all perfectly grilled to juicy perfection. It’s a quick and easy dish that’s bursting with flavor.
Ingredients
Marinade:
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Chicken:
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Mix Marinade: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Marinate Chicken: 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 Grill: Preheat the grill to medium-high heat.
- Grill Chicken: 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).
- Add Cheese: 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.
- Rest and Serve: Remove the chicken from the grill and let rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
- You can adjust the seasoning of the marinade to suit your taste preferences.
- Feel free to customize with your favorite cheese or additional toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Grilled Chicken, Salsa Verde, Pepper Jack Cheese, Easy Dinner Recipe
