why make this recipe

This dish is fast, bright, and full of flavor. The salsa verde keeps the chicken moist and the pepper Jack adds a little spicy melt. It is easy to make for weeknights or a simple weekend cookout.

introduction

Grilled Salsa Verde Pepper Jack Chicken mixes tangy salsa verde with melty cheese for a tasty meal. It cooks fast and needs only a few ingredients. If you like quick grilled ideas, try this quick grilled chicken with mango salsa for a different bright topping.

how to make Grilled Salsa Verde Pepper Jack Chicken

Marinate the thin-sliced chicken in salsa verde, oil, lime, and spices. Grill the breasts until they reach 165°F. Add pepper Jack cheese near the end so it melts over the chicken. Let the chicken rest a few minutes before serving.

Ingredients :

1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
12 ounces salsa verde (Trader Joe’s recommended)
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon salt (or more, to taste)
1 teaspoon freshly ground black pepper
4 slices pepper Jack cheese (or as desired)
Fresh cilantro, finely minced (optional, for garnishing)
Lime wedges (optional, for serving)

Directions :

In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
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 the grill to medium-high heat.
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).
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.
Remove the chicken from the grill and let rest for a few minutes.
Garnish with fresh cilantro and serve with lime wedges, if desired.

how to serve Grilled Salsa Verde Pepper Jack Chicken

Serve the chicken with lime wedges and a sprinkle of cilantro. It goes well with rice, a green salad, grilled vegetables, or tortillas for tacos. You can slice the chicken and serve it over bowls or on a sandwich.

how to store Grilled Salsa Verde Pepper Jack Chicken

Cool the chicken to room temperature no more than two hours after cooking. Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet until warm. Do not freeze with the cheese on; remove cheese first if you plan to freeze, then add fresh cheese when reheating.

tips to make Grilled Salsa Verde Pepper Jack Chicken

Pound the breasts thin if they are uneven so they cook evenly.
Do not overcrowd the grill. Leave space between pieces for even heat.
Use a meat thermometer to check for 165°F for safe and juicy chicken.
If you like more heat, add sliced jalapeños or use a spicy salsa verde.

variation (if any)

Use Monterey Jack or cheddar instead of pepper Jack for less heat.
Swap chicken breasts for thin-sliced boneless thighs; adjust cooking time until juices run clear and internal temp is 165°F.
Spoon extra warmed salsa verde over the cooked chicken for a saucier dish.

FAQs (minimum three FAQ)

Q: Can I marinate the chicken longer than 2 hours?
A: Yes, you can marinate up to 6 hours, but avoid much longer so the acid does not change the texture too much.

Q: Can I cook this in a pan instead of a grill?
A: Yes. Heat a skillet over medium-high heat and cook 4-5 minutes per side until 165°F. Add cheese and cover to melt.

Q: Is salsa verde already spicy?
A: Salsa verde can be mild to medium. Taste it first and choose a milder or hotter jar based on your preference.

Q: Can I make this ahead for a party?
A: You can grill the chicken ahead, cool it, and reheat in the oven. Add fresh cheese and cilantro after reheating for best texture and flavor.