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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 26 reviews

This Grilled Salsa Verde Pepper Jack Chicken recipe features tender, marinated chicken breasts grilled to perfection and topped with melted pepper Jack cheese. Infused with zesty salsa verde, lime juice, and cumin, this dish offers a burst of vibrant flavors perfect for a quick weeknight dinner or summer cookout.

Ingredients

Scale

For the 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

For Topping 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, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper until well mixed, creating a flavorful marinade base.
  2. Marinate Chicken: Add the thin-sliced chicken breasts to the marinade bowl and toss them well to ensure even coating. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to infuse, or up to 2 hours for enhanced taste.
  3. Preheat Grill: Heat your grill to medium-high temperature, preparing for direct grilling of the chicken.
  4. Remove and Drain Chicken: Take the chicken out of the marinade, allowing excess drip-off, and discard any leftover marinade to avoid flare-ups on the grill.
  5. Grill Chicken: Place chicken breasts on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring fully cooked and juicy chicken.
  6. Add Cheese: In the final minute of grilling, lay a slice of pepper Jack cheese on each chicken breast. Close the grill lid to melt the cheese evenly over the meat.
  7. Rest Chicken: Remove the grilled chicken from the grill and allow it to rest for a few minutes, enabling juices to redistribute for optimal tenderness.
  8. Garnish and Serve: Sprinkle finely minced fresh cilantro over the chicken for an herbaceous touch and serve with lime wedges on the side to squeeze over the top for extra citrus brightness.

Notes

  • For best results, use thin-sliced chicken breasts to ensure quick and even cooking.
  • If you don’t have salsa verde, you can substitute with a homemade mix of tomatillos, jalapeños, cilantro, and lime juice blended together.
  • Adjust seasoning with salt and pepper according to taste before grilling.
  • To avoid sticking to the grill, oil the grill grates lightly before cooking.
  • This recipe pairs well with rice, grilled vegetables, or a fresh salad.

Nutrition

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

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