Grilled Salsa Verde Chicken

This juicy grilled salsa verde chicken delivers bold flavors with minimal effort. The vibrant green marinade infuses the meat with tangy, herbal notes while the melted pepper jack cheese creates an irresistible finishing touch that transforms an ordinary chicken dinner into something truly crave-worthy.

I first made this recipe during a hectic summer evening when I needed something quick yet impressive. The combination of tangy salsa verde and creamy pepper jack cheese had everyone asking for seconds, and it's since become our go-to option when we want maximum flavor with minimal effort.

Ingredients

• Thin-sliced boneless skinless chicken breasts: Using thin-sliced ensures quick cooking and maximum flavor absorption from the marinade.
• Salsa verde: The star ingredient that provides all the tangy, herbal flavor without any extra work. Trader Joe's version works beautifully.
• Olive oil: Helps the marinade cling to the chicken and promotes browning when grilling.
• Lime juice: Adds brightness and helps tenderize the meat. Fresh is best for the most vibrant flavor.
• Cumin: Provides earthy depth that complements the tangy salsa perfectly.
• Salt and black pepper: Essential for bringing all the flavors together. Be generous here.
• Pepper Jack cheese: Creates a creamy, slightly spicy topping that melts beautifully over the hot chicken.
• Fresh cilantro and lime wedges: Optional garnishes that add color and a final burst of freshness.

Step-by-Step Instructions

Marinate the Chicken:

Place chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and pepper in a zip-top bag. Seal tightly and massage the bag to ensure every piece of chicken is thoroughly coated. Allow to marinate in the refrigerator for at least 30 minutes or overnight for deeper flavor. This step is crucial for developing the tangy, herbaceous character of the dish.

Prepare the Grill:

Lightly oil your grill grates to prevent sticking. Preheat your grill to medium-high heat approximately 375-400°F. A properly heated grill ensures beautiful sear marks and helps lock in juices.

Grill the Chicken:

Place marinated chicken on the hot grill and close the lid. Cook for approximately 5 minutes on the first side until you see nice grill marks. Flip each piece and continue cooking with the lid closed for about 4 minutes more until the internal temperature reaches 165°F. The closed lid creates an oven-like environment that cooks the chicken evenly.

Add the Cheese:

Reduce grill heat to medium-low. Place one slice of pepper jack cheese on top of each chicken breast. Close the lid and allow the cheese to melt for about 1 minute until bubbly and completely melted. The residual heat will melt the cheese perfectly without overcooking the chicken.

Serve:

Transfer the chicken to a serving platter. Optionally garnish with freshly chopped cilantro and serve with lime wedges for squeezing over the top. The final hit of acid brightens the entire dish.

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The salsa verde is truly the magic ingredient in this recipe. Unlike many marinades that require numerous spices and herbs, this one ingredient provides all the acidic brightness, herbal notes, and seasoning needed. My family particularly loves how the tangy tomatillos in the salsa verde complement the creamy richness of the pepper jack cheese.

Indoor Cooking Alternative

If outdoor grilling isn't an option, this chicken works beautifully in a cast iron grill pan. Heat the pan over medium-high heat until quite hot, then cook for the same amount of time as you would on an outdoor grill. You can also use a regular skillet, though you won't get the characteristic grill marks. Another excellent alternative is to broil the chicken on a sheet pan for 4-5 minutes per side, adding the cheese during the final minute.

Make-Ahead Options

This recipe excels as a make-ahead option. You can marinate the chicken for up to 24 hours in advance, which actually improves the flavor. For busy weeknights, prepare a larger batch on the weekend and refrigerate the fully cooked chicken with cheese. Reheat gently in a 325°F oven until warmed through, about 10-15 minutes. The chicken stays remarkably moist even when reheated.

Serving Suggestions

This versatile chicken pairs wonderfully with cilantro lime rice and black beans for a complete Mexican-inspired meal. For a lighter option, slice the chicken and serve it atop a salad with avocado, corn, and a simple lime vinaigrette. It also makes excellent tacos when diced and stuffed into warm tortillas with additional toppings like diced onion, fresh cilantro, and a squeeze of lime.

Common Queries

→ How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but overnight is best for maximum flavor.

→ What kind of salsa verde should I use?

Use your favorite salsa verde; Trader Joe's is a great option, but any good-quality brand works.

→ Can I cook this dish without a grill?

Yes, you can cook the chicken in a stovetop grill pan or bake it in the oven at 375°F until cooked through.

→ How do I know the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F. Use a meat thermometer for accuracy.

→ What side dishes pair well with this chicken?

Serve with Mexican rice, grilled vegetables, or a simple green salad to complete the meal.

→ Can I substitute pepper Jack cheese?

Yes, you can use Monterey Jack, cheddar, or a mild cheese of your choice if you prefer less heat.