Say hello to your new weeknight winner: Grilled Salsa Verde Chicken with Pepper Jack! Smoky, zesty, and impossibly cheesy, this dish delivers dazzling flavor with zero fuss. You’ll be amazed how a quick marinade and a handful of simple ingredients can turn out something this sensational, perfect for backyard get-togethers or just jazzing up your everyday dinner routine.
Why You’ll Love This Recipe
- Bursting With Fresh Flavor: The marinade combines salsa verde, lime juice, and cumin for a tangy, herby kick in every bite.
- Effortless, Yet Impressive: Minimal prep and short marinating time means you can grill up something extraordinary, even on your busiest nights.
- Creamy Melted Cheese: Melty pepper jack brings a gooey finish and a welcome touch of heat that takes the whole dish over the top.
- Versatility Galore: This chicken is delicious on its own, in tacos, over salad, or tucked into sandwiches—let your creativity run wild!
Ingredients You’ll Need
You don’t need a long grocery list to make magic happen—just a few flavorful staples, each one playing a leading role in the symphony of Grilled Salsa Verde Chicken with Pepper Jack. Here’s what brings this dish to life, plus a tip or two to help you get the most out of every ingredient.
- Thin-sliced boneless skinless chicken breasts (1½ lbs): Using thin-sliced breasts ensures speedy, even grilling and maximizes that delicious smoky char.
- Salsa verde (12 ounces): Tangy, herby, and packed with chile flavor, salsa verde forms the backbone of both the marinade and the finished dish. Trader Joe’s is my go-to, but any jarred or homemade version works beautifully.
- Olive oil (3 tablespoons): Adds richness to the marinade and helps keep the chicken moist as it grills.
- Lime juice (2 tablespoons): A splash of citrus wakes up all the flavors and tenderizes the chicken.
- Cumin (1 teaspoon): This golden spice sneaks in a hint of smoky warmth—don’t skip it!
- Salt and freshly ground black pepper (1 teaspoon each): These staples balance and heighten all the zesty flavors.
- Pepper jack cheese (4 slices or as desired): Melts into gooey perfection on the hot chicken, with just enough kick to make things interesting.
- Fresh cilantro (optional): This herb adds a burst of color and a final layer of brightness for serving.
- Lime wedges (optional): For squeezing on just before you dig in—100% worth it!
Variations
One of my favorite things about this Grilled Salsa Verde Chicken with Pepper Jack is just how easy it is to mix things up. Whether you’re cooking for spice lovers, dairy-free guests, or just feeling adventurous, these clever swaps and spin-offs have you covered.
- Make it Spicier: Stir a splash of your favorite hot sauce or add chopped jalapeños to the marinade for an extra fiery kick.
- Dairy-Free Option: Skip the cheese or sub in your flavor-packed vegan cheese slices for all the gooey goodness, minus the dairy.
- Try a Different Cheese: Monterey Jack, sharp cheddar, or even a smoky gouda will melt beautifully and add their own unique flavor to the dish.
- Swap the Protein: This method works just as well with boneless skinless thighs, tofu planks, or even firm fish like mahi-mahi—just adjust the cook time as needed.
How to Make Grilled Salsa Verde Chicken with Pepper Jack
Step 1: Marinate the Chicken
Add the chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and pepper to a large resealable bag. Seal it up and really massage everything together, making sure each piece is thoroughly coated in zesty goodness. Marinate in the fridge for at least 30 minutes (overnight is even better for maximum flavor).
Step 2: Fire Up the Grill
Get your grill nice and hot (medium-high is perfect), and oil the grates well so nothing sticks. Give the chicken a quick shake-off to lose any excess marinade, then lay the pieces on the grill. Close the lid and cook for about 5 minutes, until you get gorgeous grill marks and the chicken easily releases.
Step 3: Flip, Top With Cheese, and Finish
Flip the chicken, close the grill again, and cook for another 4 minutes or so, until cooked through. Now for the best part: reduce the heat, add a slice of pepper jack to each piece, and close the lid just long enough for the cheese to melt into a luscious, flavorful blanket—about 1 minute.
Step 4: Garnish and Serve
Let your Grilled Salsa Verde Chicken with Pepper Jack rest for a couple of minutes, then finish with a scatter of cilantro and lime wedges. Serve right away with your favorite sides, and get ready for rave reviews!
Pro Tips for Making Grilled Salsa Verde Chicken with Pepper Jack
- Make the Most of Marinating: For the boldest, brightest chicken, let it soak overnight—the salsa and lime beautifully tenderize the meat for extra-juicy results.
- Oil the Grill Generously: Salsa-based marinades can be sticky, so a well-oiled grill ensures a flawless flip and picture-perfect grill marks every time.
- Cheese Timing Is Everything: Wait until the last minute to add the pepper jack, just as the chicken finishes cooking, so it melts without sliding right off.
- Test for Doneness: Thin chicken cooks fast! Use a meat thermometer—155°F before adding cheese, resting will bring it up to a safe, juicy 165°F.
How to Serve Grilled Salsa Verde Chicken with Pepper Jack
Garnishes
Shower your platter of Grilled Salsa Verde Chicken with Pepper Jack with a flurry of finely chopped cilantro and a few lime wedges on the side. If you want even more color and zing, sprinkle on some sliced scallions, diced avocado, or a fresh tomato salsa for ultimate freshness and flavor.
Side Dishes
This chicken absolutely shines with classic sides: try fluffy cilantro rice, smoky charred corn, or cool black bean salad. Warm tortillas, grilled veggies, or a crisp green salad make it a complete, crowd-pleasing feast that’s as vibrant as it is satisfying.
Creative Ways to Present
Get playful and use your Grilled Salsa Verde Chicken with Pepper Jack as the star in tacos, burrito bowls, or even piled onto nachos for a fun twist. Thinly slice and layer onto crusty rolls for summery sandwiches, or dice leftovers for a killer salad topping or quesadilla filling—it’s fabulous every way you plate it.
Make Ahead and Storage
Storing Leftovers
Cooled leftovers keep beautifully for up to five days in an airtight container in the refrigerator. The flavors deepen as it sits, making tomorrow’s lunch or dinner downright irresistible!
Freezing
Freeze cooked, cooled Grilled Salsa Verde Chicken with Pepper Jack (sans fresh garnishes) for up to 2 months. Wrap tightly or use freezer bags—just know the cheese might lose a bit of its melty magic, but the flavor will still shine through.
Reheating
Reheat gently in the microwave or covered in a 300°F oven until warmed through. To keep the cheese gooey and the chicken moist, add a splash of extra salsa verde or water if needed before reheating.
FAQs
-
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs are fantastic in this recipe. They’re juicier and full of flavor—just know they might take a minute or two longer to grill than thin-sliced breasts.
-
Is homemade salsa verde better than store-bought?
Homemade salsa verde adds an incredible fresh kick, but a good store-bought version works beautifully and makes things extra quick. Use your favorite—Trader Joe’s is always easy and reliable!
-
How spicy is Grilled Salsa Verde Chicken with Pepper Jack?
The dish is mildly spicy thanks to the pepper jack, but the heat is very approachable. For extra spice, add a spicier salsa verde or a little chopped jalapeño to the marinade.
-
Can I make Grilled Salsa Verde Chicken with Pepper Jack in advance?
Definitely! You can marinate the chicken up to 24 hours ahead, and the cooked chicken keeps well in the fridge for several days—just add fresh garnishes right before serving for maximum flavor.
Final Thoughts
If you’re craving bold flavor and zero stress, this Grilled Salsa Verde Chicken with Pepper Jack is a recipe you’ll want on repeat all summer long (and honestly, all year round). Fire up the grill and give it a try—your taste buds (and lucky dinner guests) will thank you!
Print
Grilled Salsa Verde Chicken with Pepper Jack Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Grilled Salsa Verde Chicken with Pepper Jack recipe is a delicious and easy way to spice up your dinner routine. Tender chicken breasts are marinated in zesty salsa verde, lime juice, and spices, then grilled to perfection and topped with gooey pepper Jack cheese. Serve with fresh cilantro and lime wedges for a burst of flavor!
Ingredients
For the Chicken:
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts
- 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
For Serving:
- 4 slices pepper Jack cheese or as desired
- fresh cilantro, finely minced, optional for garnishing
- lime wedges, optional for serving
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine all ingredients except the cheese and cilantro. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 30 minutes or overnight.
- Preheat the Grill: Lightly oil the grill grates and preheat to medium-high heat.
- Grill the Chicken: Grill the chicken for about 5 minutes on the first side, then flip and cook for an additional 4 minutes or until cooked through.
- Add Cheese: Reduce heat to medium-low, place a slice of cheese on each chicken breast, close the lid, and cook for about 1 minute until the cheese melts.
- Serve: Garnish with cilantro and serve with lime wedges. Season with additional salt, pepper, or salsa if desired.
Notes
- Leftover chicken can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
