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If you crave a chicken dinner that is anything but boring this grilled salsa verde pepper Jack chicken bursts with bold flavors and comes together lightning fast on the grill. A marinade of salsa verde plus lime and cumin does nearly all the heavy lifting bringing zesty freshness and a bit of tang to juicy chicken breasts. A blanket of pepper Jack cheese melts on top for a spicy finish that keeps everyone coming back for seconds. It is become our favorite for summer nights when we want big taste without a fuss.
I first tried this recipe with chicken straight from a last minute grocery run and it amazed my whole family. Now we make it on repeat anytime the grill is hot and there is salsa verde in the fridge. This one is always a hit at our backyard dinners.
Ingredients
- Thin sliced boneless skinless chicken breasts: you want pieces no thicker than about half an inch for quick grilling and even cooking
- Salsa verde: choose one with a bold tangy flavor Trader Joes version is my go to for its fresh taste
- Olive oil: use a good quality extra virgin for best flavor and a glossy marinade
- Lime juice: opt for freshly squeezed limes if possible for the brightest punch
- Cumin: choose fresh ground cumin for warmth and earthiness
- Salt: fine sea salt seasons the marinade evenly
- Freshly ground black pepper: lends peppery bite and depth
- Pepper Jack cheese: get slices from the deli section for excellent melt and spicy kick
- Fresh cilantro: optional but I love the color and freshness this brings for garnishing
- Lime wedges: squeeze over just before serving optional but adds a touch more brightness
Step by Step Instructions
- Make the Marinade:
- In a roomy mixing bowl whisk together salsa verde olive oil lime juice cumin salt and pepper until blended into a smooth marinade. This is key for even coating on your chicken.
- Marinate the Chicken:
- Lay chicken breasts flat in the bowl and use your hands or tongs to turn each one so it is fully coated. It is fine for them to overlap slightly. Cover the bowl and refrigerate for at least thirty minutes or up to two hours for richer flavor.
- Preheat the Grill:
- Set your grill for medium high heat and give it a solid ten minute warm up. Clean and oil the grates well to prevent sticking.
- Grill the Chicken:
- Lift each chicken breast out of the marinade letting extra drip off. Place directly on the hot grill. Cook about four to five minutes on the first side until the bottom is seared with grill marks and the meat loosens easily. Flip and continue grilling until the internal temperature reaches one hundred sixty five degrees Fahrenheit and juices run clear.
- Cheese It:
- During the final minute of grilling lay a slice of pepper Jack cheese over each breast. Close the grill lid so the cheese melts perfectly. It may bubble and run a bit which is exactly what you want.
- Rest and Serve:
- Transfer chicken to a clean plate and rest for a few minutes so juices settle. Sprinkle with chopped cilantro and serve with lime wedges on the side.
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Our family loves the zippy salsa verde in this dish and I swear nothing gets leftover when I make it. The cheese melting into every bite means there are never complaints from picky eaters.
Storage Tips
Leftover grilled chicken keeps well in an airtight container in the refrigerator for up to three days. For meal prepping slice it and store separately from leftover salsa or toppings. It is also great cold in sandwiches or added to a green salad. To reheat gently use a skillet over medium with a splash of water and cover briefly until just warmed through to keep the chicken juicy.
Ingredient Substitutions
If you want to mellow the spice swap in Monterey Jack cheese for the pepper Jack. For dairy free simply skip the cheese and finish with extra cilantro. No salsa verde on hand A mild green tomatillo sauce works just as well. Thin pork chops also turn out beautifully with the same marinade.
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Serving Suggestions
Pile the grilled pepper Jack chicken over a bed of rice or cilantro lime cauliflower rice for a lighter base. It is just as tasty stuffed into warm tortillas with avocado slices and a spoonful of extra salsa verde. My kids love eating it with a crunchy side of slaw and sweet corn on the side.
Cultural and Historical Context
Salsa verde draws from Mexican culinary traditions known for their bright tomatillo based sauces and layering spicy cheese with grilled meats is a classic Tex Mex trick. This recipe brings together those two traditions for a weeknight meal with big fiesta flavor. The lime and cumin hint at street food favorites found across Latin America.
Recipe FAQs
- → How long should the chicken marinate for best flavor?
Marinate the chicken for at least 30 minutes, but up to 2 hours allows the salsa verde and seasonings to fully infuse the meat for heightened flavor.
- → Can I use another type of cheese instead of pepper Jack?
Yes, Monterey Jack or cheddar are good alternatives if you prefer a milder cheese or want to adjust the spice level.
- → What is the ideal grill temperature for cooking chicken breasts?
Preheat your grill to medium-high to ensure even cooking and subtle charring, helping the chicken stay juicy inside while grilling quickly.
- → How do I know the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. Rest for a few minutes before serving.
- → Are there serving suggestions to enhance the dish?
Garnish with fresh cilantro and lime wedges. Pair with rice, grilled vegetables, or a simple green salad for a balanced meal.
- → Can I prepare this dish ahead of time?
Yes, you can marinate the chicken in advance. Grill just before serving to ensure the cheese melts perfectly and the chicken stays moist.