Grilled Salsa Verde Chicken (Printable)

Grilled chicken breasts infused with salsa verde and creamy melted pepper Jack cheese for a flavorful meal.

# What You'll Need:

→ Chicken & Marinade

01 - 1.5 pounds boneless, skinless chicken breasts, thinly sliced
02 - 12 fluid ounces salsa verde
03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lime juice
05 - 1 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 1 teaspoon freshly ground black pepper

→ Topping & Garnish

08 - 4 slices pepper Jack cheese
09 - Fresh cilantro, finely minced (optional)
10 - Lime wedges (optional)

# How-To Steps:

01 - In a large mixing bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper until well combined.
02 - Add the chicken breasts to the marinade, turning to coat thoroughly. Cover the bowl and refrigerate for 30 to 120 minutes.
03 - Set your grill to medium-high heat and allow it to reach proper temperature.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Discard the remaining marinade.
05 - Place chicken breasts on the grill and cook for 4 to 5 minutes per side until internal temperature reaches 165°F.
06 - In the final minute of grilling, place one slice of pepper Jack cheese on each chicken breast. Close the grill lid to allow the cheese to melt completely.
07 - Transfer chicken to a plate and allow to rest for a few minutes. Garnish with fresh cilantro and lime wedges if desired.

# Expert Tips:

01 -
  • Quick and easy: With just 10 minutes of prep time and 10 minutes of cooking, this dish is perfect for busy weeknights.
  • Versatile: Works beautifully as a main dish, in tacos, or sliced over salads.
  • Flavorful marinade: The salsa verde infuses the chicken with tangy, herbal notes that pair perfectly with the creamy cheese.
  • Gluten-free: Naturally free from gluten while still delivering bold flavors.
  • Impressive presentation: The melted cheese and optional garnishes create a dish that looks as good as it tastes.
02 -
  • For maximum flavor, prepare the marinade the night before and let the chicken marinate overnight.
  • If your chicken breasts are thick, pound them to an even thickness before marinating for more consistent cooking.
  • Reserve a few tablespoons of fresh (unused) salsa verde to spoon over the finished dish for extra flavor and visual appeal.
  • Let the chicken rest for 5 minutes after grilling to keep it juicy before serving.
  • When checking for doneness, insert the thermometer into the thickest part of the chicken breast.
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