Grilled Salsa Verde Chicken Recipe

Introduction

This Grilled Salsa Verde Chicken is a vibrant and flavorful dish perfect for any season. Marinated in a zesty salsa verde blend and topped with melted Monterey Jack cheese, it offers a delicious balance of tangy and spicy notes that are sure to please your palate.

Ingredients

• 2 garlic cloves, minced
• 1/2 lime, juiced, plus wedges for serving
• 2 tbsp. extra-virgin olive oil
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 1/2 cups salsa verde, divided
• 1 lb. boneless skinless chicken breasts
• 4 slices Monterey Jack cheese
• 1 jalapeño, thinly sliced
• 1/2 red onion, finely chopped
• 2 tbsp. finely chopped fresh cilantro

Instructions

1. Step 1: In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, garlic, chili powder, and cumin. Add chicken breasts and toss until fully coated in the mixture. Let the chicken marinate for 20 minutes.
2. Step 2: Preheat the grill to medium-high heat. Place the marinated chicken on the grill and cook for 6 minutes.
3. Step 3: Flip the chicken breasts, brushing each with additional salsa verde. Continue grilling for another 6 minutes.
4. Step 4: Top each chicken breast with a slice of Monterey Jack cheese, jalapeño slices, and finely chopped red onion. Cover the grill and cook until the cheese melts and the chicken is fully cooked, about 4 more minutes.
5. Step 5: Transfer the grilled chicken to a serving platter, drizzle with the remaining ½ cup salsa verde, and garnish with fresh cilantro and lime wedges.

Tips & Variations

• For extra smoky flavor, add a chipotle pepper to the marinade or serve with a smoky salsa.
• Substitute Monterey Jack with mozzarella or pepper jack cheese for a different twist.
• If you don’t have a grill, you can cook the chicken under a broiler or in a grill pan.
• Remove seeds from jalapeño to reduce heat if desired.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through to maintain moisture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust grilling time to about 8 minutes per side depending on thickness.

Is salsa verde spicy?

Salsa verde typically has a mild to medium heat depending on the tomatillos and chiles used. You can adjust the spiciness by choosing a milder salsa or adding extra jalapeños to suit your taste.

Grilled Salsa Verde Chicken Recipe

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★★★★★

4.8 from 135 reviews

• Author: Mariam
• Total Time: 41 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Grilled Salsa Verde Chicken recipe features tender boneless skinless chicken breasts marinated in a flavorful mixture of salsa verde, lime juice, garlic, and spices. Grilled to perfection, each piece is topped with melted Monterey Jack cheese, fresh jalapeño slices, and red onion, then served with vibrant salsa verde and lime wedges for a zesty and satisfying meal.

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Ingredients

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Marinade

• 2 garlic cloves, minced
• 1/2 lime, juiced, plus wedges for serving
• 2 tbsp. extra-virgin olive oil
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 cup salsa verde

Main

• 1 lb. boneless skinless chicken breasts
• 4 slices Monterey Jack cheese
• 1 jalapeño, thinly sliced
• 1/2 red onion, finely chopped
• 2 tbsp. finely chopped fresh cilantro
• 1/2 cup salsa verde (for serving)

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Instructions

1. Marinate the Chicken: In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, minced garlic, chili powder, and ground cumin. Add the boneless skinless chicken breasts and toss them until fully coated in the marinade. Cover and let the chicken marinate for 20 minutes to absorb all the flavors.
2. Preheat and Grill Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6 minutes on one side. Flip the chicken, then brush each breast with additional salsa verde to enhance the flavor. Continue grilling for another 6 minutes.
3. Add Toppings and Melt Cheese: Top each grilled chicken breast with a slice of Monterey Jack cheese, thinly sliced jalapeño, and finely chopped red onion. Cover the grill to create a steaming effect and cook for about 4 more minutes, or until the cheese has melted and the chicken is fully cooked through.
4. Serve: Transfer the grilled and topped chicken breasts to a serving platter. Drizzle the remaining ½ cup of salsa verde over the chicken and garnish with finely chopped fresh cilantro. Serve the dish with lime wedges on the side for an extra burst of citrus.

Notes

• Ensure the grill is properly preheated to medium-high to cook the chicken evenly.
• Use a meat thermometer to check for internal temperature; chicken should reach 165°F (75°C) for safe consumption.
• For a milder dish, remove jalapeño seeds before slicing.
• If you don’t have a grill, this recipe can be adapted to a grill pan or a broiler in an oven.
• Leftover salsa verde works well as a dip or topping for other dishes.

• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Keywords: Grilled chicken, salsa verde, Mexican chicken recipe, healthy grilled chicken, Monterey Jack chicken, lime chicken, jalapeño chicken