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Grilled Salsa Verde Pepper Jack Chicken Recipe

Grilled Salsa Verde Pepper Jack Chicken Recipe
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★★★★★

4.8 from 6 reviews

This Grilled Salsa Verde Pepper Jack Chicken is a flavorful and easy-to-make dish featuring thinly sliced chicken breasts marinated in tangy salsa verde and spices, grilled to perfection, and topped with melted pepper Jack cheese. It’s perfect for a quick weeknight dinner or weekend cookout, offering a delicious balance of zesty, smoky, and creamy flavors.

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

  1. Prepare Marinade: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Whisk or stir to blend all ingredients evenly.
  2. Marinate Chicken: Add the thinly sliced chicken breasts to the bowl and toss well to coat each piece evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor absorption.
  3. Preheat Grill: About 10 minutes before cooking, preheat your grill to medium-high heat to ensure it’s hot and ready for grilling.
  4. Remove Chicken from Marinade: Take the chicken out of the marinade, letting excess drip off, and discard the remaining marinade to avoid cross-contamination.
  5. Grill Chicken: Place the chicken breasts on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
  6. Add Cheese: In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to allow the cheese to melt thoroughly.
  7. Rest Chicken: Remove the grilled chicken from the heat and let it rest for a few minutes. This helps the juices redistribute for moist and tender results.
  8. Serve: Garnish with finely minced fresh cilantro and serve alongside lime wedges for an optional bright citrus squeeze to enhance the dish.

Notes

  • For best results, slice chicken breasts thinly and evenly to ensure quick, uniform cooking.
  • You can substitute pepper Jack cheese with other types of cheese like Monterey Jack or mozzarella if preferred.
  • Adjust the salt and pepper to taste in the marinade based on your preference.
  • If you don’t have a grill, you can cook the chicken on a grill pan or in a broiler, but monitor carefully to prevent burning.
  • Serve with sides like rice, tortillas, or a crisp salad for a complete meal.

Nutrition

Keywords: grilled chicken, salsa verde chicken, pepper jack chicken, easy grilled chicken recipe, Mexican chicken, summer grilling

Find it online: https://todayfoodrecipe.com/grilled-salsa-verde-pepper-jack-chicken/