Grilled Salsa Verde Chicken

There's something magical about the combination of zesty salsa verde, juicy grilled chicken, and melted pepper Jack cheese. This Grilled Salsa Verde Pepper Jack Chicken transforms simple ingredients into a vibrant Tex-Mex feast that balances tangy, spicy, and creamy flavors in perfect harmony. The chicken breasts marinate in a bright mixture of salsa verde, lime juice, and spices, infusing them with flavor before they hit the grill.

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Born from the vibrant traditions of Tex-Mex cuisine, this dish celebrates the marriage of Mexican salsa verde with the American love of grilled meats and melted cheese. As the chicken sizzles on the grill, the aroma of lime and cumin fills the air, promising a meal that's both comforting and exciting. Each bite delivers juicy chicken coated in tangy sauce, finished with the creamy richness of melted pepper Jack cheese that stretches with each forkful.

Ingredients

• 1 ½ pounds (680 g) thin-sliced boneless, skinless chicken breasts
• 12 ounces (340 g) salsa verde
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 4 slices pepper Jack cheese (about 100 g total)
• Fresh cilantro, finely minced (optional)
• Lime wedges (optional, for serving)

Instructions

Prepare the marinade

In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and pepper to make the marinade.

Marinate the chicken

Add the chicken breasts, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Preheat the grill

Preheat your grill to medium-high heat.

Grill the chicken

Remove chicken from the marinade, allowing excess to drip off. Discard any leftover marinade. Grill chicken for 4–5 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).

Add the cheese

In the last minute of grilling, top each breast with a slice of pepper Jack cheese. Close the grill lid to melt the cheese.

Rest and serve

Transfer chicken to a plate and let rest for a few minutes. Serve garnished with fresh cilantro and lime wedges if desired.

Zusatztipps für die Zubereitung

For best results, allow the chicken to come to room temperature for about 15 minutes before grilling. This helps it cook more evenly. If you don't have a grill, a grill pan on the stovetop works wonderfully too. Just heat it over medium-high heat until hot, then cook the chicken as directed. Don't forget to use an instant-read thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C).

Varianten und Anpassungen

This versatile recipe can be customized in many ways. For a spicier version, add minced jalapeños to your marinade or choose a hot salsa verde. If pepper Jack is too spicy, substitute with Monterey Jack or even cheddar cheese. For a lower-fat option, use chicken tenders instead of breasts and reduced-fat cheese. You can also try adding a pinch of smoked paprika to the marinade for a subtle smoky flavor that complements the grilled taste perfectly.

Serviervorschläge

Serve this flavorful chicken with cilantro-lime rice and black beans for a complete Tex-Mex meal. For a lighter option, slice the chicken and serve it over a crisp green salad with avocado and corn. It also makes excellent filling for tacos, burritos, or quesadillas. For a crowd-pleasing appetizer, cut the chicken into strips and serve with extra salsa verde for dipping. Don't forget a side of grilled vegetables to complete this summery meal!

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Whether you're cooking for a quick weeknight dinner or hosting a summer barbecue, this Grilled Salsa Verde Pepper Jack Chicken delivers restaurant-quality flavor with minimal effort. The bright, tangy marinade tenderizes the meat while infusing it with the vibrant flavors of lime and herbs, while the melted cheese adds a creamy richness that makes every bite satisfying. Paired with your favorite sides or tucked into warm tortillas, this versatile dish is sure to become a regular in your meal rotation.

Recipe FAQ

→ How do I ensure the chicken stays juicy when grilling?

Marinate the chicken for at least 30 minutes to allow the salsa verde and lime juice to tenderize it. Grill over medium-high heat for a short time to seal in moisture.

→ Can I use other types of cheese instead of pepper Jack?

Yes, Monterey Jack or cheddar are great alternatives that melt well and complement the marinade’s flavors.

→ What can I add to increase the spice level?

Incorporate minced jalapeños into the marinade or choose a hot salsa verde for a spicier profile.

→ Is it necessary to use a grill for this dish?

A grill pan or stovetop grill works well if an outdoor grill isn’t available, maintaining the dish’s characteristic char and flavor.

→ What side dishes pair well with this grilled chicken?

Serve alongside grilled vegetables, fresh salads, or use the sliced chicken in tacos for a complete meal.