Grilled Salsa Verde Chicken

Grilled salsa verde pepper jack chicken brings together juicy marinated chicken breasts, tangy green salsa, and melty pepper jack cheese for a zesty dish that is always a hit at gatherings or weeknight dinners. The simple marinade infuses each bite with bold flavors while a bubble of cheese on each piece adds melty richness.

I first pulled this recipe together for a summer cookout and it disappeared almost before it hit the table. Pepper jack’s little kick with the salsa verde makes it hard to resist and it always draws compliments.

Gather Your Ingredients

• Thin-sliced boneless skinless chicken breasts: tender texture and quick cooking try to purchase high-quality chicken from a trusted butcher for best results
• Salsa verde: tangy and vibrant flavor base look for a jar with minimal added sugar or make your own if tomatillos are in season
• Olive oil: adds richness to the marinade reach for extra virgin for fruity notes
• Lime juice: brightness and acidity freshly squeezed is worth the effort
• Ground cumin: earthy warmth pick a freshly opened container for best aroma
• Salt: enhances every bite taste before serving and sprinkle a bit more if needed
• Freshly ground black pepper: gentle heat grind it right before using
• Pepper jack cheese: creamy and a little spicy look for a block you can slice yourself for more flavor than pre-sliced cheese

How to Make It

Marinate the Chicken:

Combine salsa verde olive oil lime juice cumin salt and pepper in a large bowl or zip-top bag. Stir until fully blended. Add the chicken making sure every piece is thoroughly coated. Cover tightly and refrigerate for a minimum of thirty minutes and up to two hours if you have time. This allows the flavors to really soak in and keeps the chicken super moist.

Prepare the Grill:

While the chicken marinates heat your grill to medium-high making sure the grates are clean. If using a gas grill preheat with the lid closed for fifteen minutes. For charcoal wait until the coals are glowing and covered with gray ash for best heat.

Grill the Chicken:

Remove chicken from the marinade letting any excess drip off. Discard leftover marinade. Place chicken pieces on the hot grill. Cook for four to five minutes on the first side until grill marks appear and the chicken releases easily. Flip and cook another four to five minutes until the chicken is golden and just cooked through. The ideal internal temperature is 165 degrees Fahrenheit. Avoid overcooking by using an instant-read thermometer.

Add Cheese:

In the last minute of grilling lay a slice of pepper jack cheese on each chicken breast. Close the grill lid to melt the cheese for about sixty seconds until bubbly and slightly golden at the edges.

Rest and Serve:

Remove the chicken from the grill and let it rest three to five minutes before serving. This keeps the juices in and allows the cheese to finish melting. Slice and serve while hot with extra salsa verde on the side if you like.

I absolutely love the playful tang from the salsa verde and how the pepper jack cheese gets gooey and slightly crisp at the edges on the grill. My family says this is their new cookout favorite and even the leftovers are fought over for sandwiches the next day.

Flavor Boosters

Choose chicken pieces of even thickness to ensure uniform grilling. Squeeze extra lime on just before serving to brighten all the flavors. Check grilled chicken for doneness with a quick thermometer poke at the thickest point.

Serving Suggestions

Serve grilled salsa verde chicken with warm tortillas for tacos pile over rice or tuck into buns for spicy chicken sandwiches. Add a fresh avocado salad or crunchy coleslaw on the side for a balanced plate. It also tastes great sliced and chilled atop a green salad the next day.

Creative Twists

Instead of pepper jack try Monterey jack for less spice or mozzarella for pure meltiness. Chicken thighs can replace breasts for even richer texture though you may need a couple extra minutes on the grill. You can use any favorite salsa if salsa verde is unavailable but the zingy green sauce gives a unique touch.

Enjoy the vibrant Tex-Mex flavors and melty cheese in every bite. This is a recipe worth making again and again!

Common Questions About This Recipe

→ Can I substitute the pepper Jack cheese?

Yes, you can use other cheeses like Monterey Jack, mozzarella, or cheddar if you prefer a milder or different flavor.

→ How long should the chicken marinate?

Marinate the chicken for at least 30 minutes, but up to 2 hours in the refrigerator enhances flavor and tenderness.

→ What’s the best way to grill thin-sliced chicken breasts?

Preheat the grill to medium-high and cook each piece for 4-5 minutes per side until the internal temperature reaches 165°F for juicy results.

→ Can I bake instead of grill?

Yes, you can bake the marinated chicken at 400°F for about 20-25 minutes, then top with cheese and broil until melted.

→ How do I serve grilled salsa verde chicken?

Serve it hot with rice, grilled vegetables, or inside tacos and wraps for a complete meal.