Grilled Salsa Verde Chicken with Pepper Jack Recipe
If you’re dreaming of a simple yet flavor-packed meal that feels like restaurant magic at home, this Grilled Salsa Verde Chicken with Pepper Jack is about to become your new obsession. Think tender, juicy chicken breasts marinated in a tangy, zesty salsa verde, kissed by lime juice and cumin, then crowned with oozy pepper Jack cheese. Every bite is a delicious blend of smokiness, spice, and creaminess. Whether it’s a weeknight dinner or a fun backyard BBQ, Grilled Salsa Verde Chicken with Pepper Jack delivers on taste, wow-factor, and effortless prep.
Ingredients You’ll Need
The beauty of Grilled Salsa Verde Chicken with Pepper Jack is in its unfussy, powerhouse ingredients. Each brings something bold to the table, from brightness and tang to a sultry melt of cheese—making this dish as colorful as it is crave-worthy.
- Thin-sliced boneless skinless chicken breasts: These cook quickly and soak up all the amazing flavors.
- Salsa verde (12 ounces): A jar of salsa verde brings a punchy, mildly tangy heat to every bite.
- Olive oil (3 tablespoons): Helps keep the chicken ultra-tender and locks in moisture during grilling.
- Lime juice (2 tablespoons): Brightens up the marinade and balances out the savoriness.
- Cumin (1 teaspoon): Adds earthy warmth that pairs perfectly with salsa verde.
- Salt (1 teaspoon): Essential for enhancing flavors—taste and add more if needed.
- Freshly ground black pepper (1 teaspoon): Gives a subtle kick and rounds out the marinade.
- Pepper Jack cheese (4 slices or as desired): Melts beautifully and brings a creamy, spicy finish.
- Fresh cilantro, finely minced (optional): An herby pop of green for a fresh garnish.
- Lime wedges (optional): Squeeze over just before serving for a citrusy burst.
How to Make Grilled Salsa Verde Chicken with Pepper Jack
Step 1: Marinate the Chicken
Kick things off by placing your chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and black pepper into a large zip-top plastic bag. Seal it tight and massage everything around so each piece is well-coated. This is where the magic starts: your chicken will soak up the zesty, savory notes. Let it marinate in the fridge for at least 30 minutes, or even better, leave it overnight for maximum flavor impact.
Step 2: Prepare the Grill
Prepping your grill is key for achieving that irresistible char. Lightly oil the grates to prevent sticking and preheat to medium-high heat. A hot grill ensures caramelization and locks in all the juicy marinade goodness for your Grilled Salsa Verde Chicken with Pepper Jack.
Step 3: Grill the Chicken
Place each marinated chicken breast on the hot grates, close the lid, and grill for about 5 minutes on the first side. Flip and continue grilling for about 4 more minutes. You want your chicken to be firm, golden and cooked through, but still tender and juicy inside—the perfect canvas for melty cheese!
Step 4: Add the Pepper Jack
Lower the grill heat to medium-low. Carefully top each chicken breast with a slice of pepper Jack cheese, then close the lid. Let it go for just about 1 minute, until the cheese melts lusciously over the chicken. This step is pure happiness—the spicy cheese ties everything together for your Grilled Salsa Verde Chicken with Pepper Jack.
Step 5: Add Garnishes and Serve
Slide the chicken off the grill and onto your serving platter. Scatter finely chopped fresh cilantro over the top for a splash of color and extra flavor, and serve with lime wedges on the side. Taste and season a final time with any extra salsa verde, salt, or pepper as desired.
How to Serve Grilled Salsa Verde Chicken with Pepper Jack
Garnishes
A sprinkle of fresh cilantro and a few bright lime wedges really elevate Grilled Salsa Verde Chicken with Pepper Jack. The cilantro adds freshness, and a squeeze of lime brings out all the vibrant, zesty flavors from the marinade and cheese. Don’t skip them—these small details make a big difference!
Side Dishes
This dish goes wonderfully with rice (think cilantro-lime or Mexican rice), grilled corn, or crunchy salads. Warm tortillas are also great for turning this chicken into tasty tacos. Round out your meal with black beans, avocado slices, or a dollop of sour cream for extra creamy richness.
Creative Ways to Present
Turn Grilled Salsa Verde Chicken with Pepper Jack into an entrée salad by serving it sliced over greens with tomatoes, avocado, and tortilla strips. Or, use the leftovers for epic sandwiches, wraps, or even hearty grain bowls—there’s no wrong way to enjoy these bold flavors!
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Salsa Verde Chicken with Pepper Jack stores beautifully! Simply let the chicken cool to room temperature, then place in an airtight container. It will keep in the refrigerator for up to 3-4 days. Store any extra salsa verde separately to keep the cheese from getting too soggy.
Freezing
For longer storage, you can freeze the cooked, cooled chicken (without cheese on top) in a freezer-safe bag or container for up to 2 months. Add fresh cheese when reheating to keep it melty and delicious. Thaw overnight in the fridge before using for best texture.
Reheating
To reheat, warm the chicken gently in a covered skillet over medium heat, adding a splash of salsa or broth to keep it moist. Top with a fresh slice of pepper Jack while heating for gooey cheese just like the first time. The microwave works, too; cover the chicken and heat in 30-second bursts until it’s hot.
FAQs
Can I bake this chicken instead of grilling?
Absolutely! Arrange the marinated chicken in a baking dish and bake at 400°F for 20-25 minutes, then add the pepper Jack and broil for 1-2 minutes until melted. You’ll get great flavor without the grill.
What kind of salsa verde should I use?
You can use store-bought salsa verde (like the one from Trader Joe’s) or homemade if you’re up for it. Choose one that’s mild if you prefer less heat, or a spicy one for extra kick. The salsa is key for Grilled Salsa Verde Chicken with Pepper Jack, so pick a flavor you love.
Can I use a different cheese?
Definitely! Monterey Jack, cheddar, or mozzarella will all work. Pepper Jack gives a spicy, creamy punch that really complements the dish, but feel free to swap in your favorite melty cheese.
Is this recipe spicy?
The spice level depends on your salsa verde and the pepper Jack cheese. Most salsa verdes are mild, and pepper Jack has just a gentle heat. If you want it milder, use regular Jack cheese; for more kick, try extra hot salsa or add sliced jalapeños.
Can I use chicken thighs?
Chicken thighs are a fantastic option for this recipe! They stay juicy and flavorful and work beautifully with the marinade. Just adjust grilling time as needed since thighs may take a bit longer to cook through.
Final Thoughts
Give Grilled Salsa Verde Chicken with Pepper Jack a try and watch it quickly become a household favorite! It’s the kind of dish that’s impressive enough for guests yet easy enough for a weeknight, bursting with inviting flavors and melty goodness. I hope you enjoy every last bite!
Print
Grilled Salsa Verde Chicken with Pepper Jack Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Grilled Salsa Verde Chicken with Pepper Jack is a flavorful and easy-to-make dish that combines the zesty kick of salsa verde with gooey melted pepper Jack cheese on tender grilled chicken breasts. Perfect for a quick weeknight dinner or a 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 more, to taste)
- 1 teaspoon freshly ground black pepper
Additional:
- 4 slices pepper Jack cheese (or as desired)
- fresh cilantro, finely minced (optional for garnishing)
- lime wedges (optional for serving)
Instructions
- Marinate the Chicken: To a large zip-top plastic bag, add all ingredients except the cheese and cilantro, seal, and smoosh around to evenly coat the chicken.
- Chill: Place the bag in the fridge for at least 30 minutes, or overnight, to marinate.
- Preheat Grill: Lightly oil grill grates and preheat grill to medium-high heat.
- Grill the Chicken: Add the chicken to the grill and cook for about 5 minutes on the first side with the lid closed. Flip and cook for about 4 minutes on the second side with the lid closed, or until chicken is cooked through.
- Add Cheese: Reduce the heat to medium-low, add one slice of cheese to the top of each chicken breast, close the lid, and wait for about 1 minute, or until the cheese has melted.
- Serve: Optionally garnish with cilantro and serve with lime wedges. Season to taste with additional salt, pepper, salsa, etc., if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 380
- Sugar: 2g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 120mg
Keywords: Grilled Salsa Verde Chicken, Pepper Jack, Mexican Chicken Recipe, Grilled Chicken with Cheese
