Grilled Salsa Verde Pepper Jack Chicken
Why make this recipe
Grilled Salsa Verde Pepper Jack Chicken is a tasty and easy dinner option that packs a punch of flavor. The combination of salsa verde and pepper Jack cheese gives it a unique twist that will impress your family and friends. This dish is perfect for a summer barbecue or a quick weeknight meal. Plus, it’s simple to prepare and cooks quickly on the grill, allowing you to enjoy more time outdoors.
How to make Grilled Salsa Verde Pepper Jack Chicken
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 it 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 hot off the grill with a side of rice, beans, or a fresh salad. The melted pepper Jack cheese and fresh cilantro add a delightful touch to each bite. For extra zest, squeeze lime juice over the chicken right before serving.
How to store Grilled Salsa Verde Pepper Jack Chicken
If you have leftovers, let the chicken cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, place the chicken in the oven or microwave until warmed through.
Tips to make Grilled Salsa Verde Pepper Jack Chicken
- Marinate the chicken for the full 2 hours if you can for the best flavor.
- You can adjust the spiciness by using mild or hot salsa verde based on your preference.
- Make sure not to overcook the chicken; keep an eye on the temperature for juicy results.
Variation
You can use different types of cheese, such as cheddar or mozzarella, instead of pepper Jack for a different flavor profile. Additionally, try adding diced jalapeños to the marinade for an extra kick.
FAQs
Can I bake the chicken instead of grilling it?
Yes, you can bake it in the oven at 400°F for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
Can I use a different type of chicken?
Absolutely! Bone-in chicken thighs or drumsticks can work well too, but cooking times will vary.
Is salsa verde spicy?
It can vary in spiciness depending on the brand. If you prefer a milder flavor, look for mild salsa verde at the store.
Grilled Salsa Verde Pepper Jack Chicken
Ingredients
Method
- 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 it rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
