Grilled Salsa

Introduction

This grilled salsa chicken is a flavorful and easy meal perfect for weeknights. Marinated in a zesty salsa verde blend, the chicken turns juicy and tender, topped with melted pepper Jack cheese for a spicy finish.

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)

Instructions

1. Step 1: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
2. Step 2: 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.
3. Step 3: Preheat the grill to medium-high heat.
4. Step 4: Remove the chicken from the marinade and discard any remaining marinade.
5. Step 5: Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
6. Step 6: 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.
7. Step 7: Remove the chicken from the grill and let rest for a few minutes.
8. Step 8: Garnish with fresh cilantro and serve with lime wedges, if desired.

Tips & Variations

• For extra smoky flavor, use a charcoal grill or add wood chips to your gas grill.
• Substitute pepper Jack cheese with Monterey Jack or mozzarella for a milder taste.
• Serve with warm tortillas and avocado slices for a complete meal.
• Marinate up to 2 hours but avoid longer to keep chicken tender and avoid overpowering flavors.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet to keep it moist. For longer storage, freeze the cooked chicken for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of salsa?

Yes, you can substitute salsa verde with your favorite salsa or a pico de gallo for a fresher twist. Adjust seasoning accordingly to balance flavors.

What if I don’t have a grill?

You can cook the chicken in a grill pan or a skillet on the stovetop over medium-high heat, following the same cooking times and steps.

Grilled Salsa

Print Recipe

★★★★★

4.5 from 111 reviews

This flavorful Grilled Salsa Chicken recipe features tender boneless skinless chicken breasts marinated in zesty salsa verde, olive oil, lime juice, and spices. Grilled to perfection and topped with melted pepper Jack cheese, this dish is a perfect blend of smoky, tangy, and spicy flavors, garnished with fresh cilantro and lime wedges for a refreshing finish.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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 the Marinade: In a large bowl, mix together the salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper until well combined to create a flavorful marinade.
2. Marinate the Chicken: Add the thin-sliced chicken breasts to the bowl and toss them carefully to ensure each piece is evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to let the flavors infuse the chicken.
3. Preheat the Grill: Heat your grill to medium-high, ensuring it is hot and ready for cooking the chicken evenly and developing a slight char.
4. Prepare Chicken for Grilling: Remove the chicken breasts from the marinade, discarding any leftover marinade to avoid flare-ups and contamination.
5. Grill the Chicken: Place the marinated chicken on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F, indicating the chicken is fully cooked and juicy.
6. Add Cheese: In the last minute of grilling, place a slice of pepper Jack cheese on each breast and close the grill lid. This allows the cheese to melt beautifully over the hot chicken.
7. Rest the Chicken: Remove the chicken from the grill and let it rest for a few minutes to retain its juices, enhancing moisture and flavor.
8. Garnish and Serve: Garnish the grilled chicken with freshly minced cilantro and serve with lime wedges on the side for an extra zestful bite.

Notes

• Marinating the chicken longer (up to 2 hours) will result in more tender and flavorful meat.
• Ensure the grill is well-oiled to prevent sticking.
• Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
• Substitute pepper Jack cheese with Monterey Jack or mozzarella if preferred.
• Serve with a side of rice, grilled vegetables, or a fresh salad for a complete meal.

Keywords: Grilled Salsa Chicken, Salsa Verde Chicken, Grilled Chicken Breast, Mexican Grilled Chicken, Pepper Jack Cheese Chicken, Summer BBQ Chicken