Grilled Salsa Verde Pepper Jack Chicken Recipe
Grilled Salsa Verde Pepper Jack Chicken is a vibrant, flavorful dish featuring tender chicken breasts marinated in a zesty salsa verde blend, grilled to perfection, and topped with melted pepper Jack cheese. This quick and easy recipe is perfect for a weeknight dinner or casual gatherings, offering a delightful combination of smoky, tangy, and spicy flavors enhanced by fresh lime and cilantro.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American Fusion
- Diet: Low Fat
Ingredients
Scale
Chicken and Marinade
- 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
Toppings and Garnish
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Prepare the Marinade: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper to create a flavorful marinade mixture.
- Marinate the Chicken: Add the thin-sliced chicken breasts to the bowl and toss to coat evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor infusion.
- Preheat the Grill: Set your grill to medium-high heat to ensure a nice sear and thorough cooking of the chicken breasts.
- Grill the Chicken: Remove the chicken from the marinade and discard any leftover marinade to avoid flare-ups. Place the chicken on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) ensuring that the chicken is fully cooked.
- Add Cheese: During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to allow the cheese to melt beautifully over the hot chicken.
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute. Garnish with fresh minced cilantro and serve with lime wedges if desired for an extra zesty kick.
Notes
- Marinating for longer (up to 2 hours) enhances the flavor and tenderness of the chicken.
- Ensure the grill is clean and oiled to prevent the chicken from sticking.
- Use a meat thermometer to check for the safe internal temperature of 165°F to avoid undercooking.
- For a spicier variation, add chopped jalapeños to the marinade or on top with the cheese.
- This recipe pairs well with grilled vegetables, rice, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with cheese (approximately 180g)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: grilled chicken, salsa verde chicken, pepper jack chicken, easy chicken recipe, summer grilling, Mexican chicken
