Grilled Salsa Verde Chicken

This grilled salsa verde pepper Jack chicken brings a bold punch of flavors to your table with minimal effort. The tangy marinade gets right to work infusing the chicken with citrusy zest and a hint of smokiness, finished under a bubbling layer of pepper Jack cheese. It is my go-to when I want something both comforting and just a little fiery on a busy night.

When I first tried this on my backyard grill, the scent brought my family out to the patio before the chicken even finished cooking. Now it has become my summer tradition for last-minute gatherings.

Ingredients

• Thin-sliced boneless skinless chicken breasts: Choose fresh cuts with a slight pink hue for juiciness
• Salsa verde: Trader Joes brand is especially bright but any tomatillo-based salsa works
• Olive oil: Use extra virgin for rich flavor and better marinade texture
• Lime juice: Adds acidity for tenderizing and balances the richness
• Ground cumin: The earthy warmth gives depth
• Salt: Season to taste with sea salt to highlight the flavors
• Freshly ground black pepper: Adds sharpness and heat
• Pepper Jack cheese: Opt for a block and slice it yourself for better melting
• Fresh cilantro: Finely mince for a punch of herbaceous color and flavor
• Lime wedges: Squeeze just before serving for brightness

Step-by-Step Instructions

Make the Marinade:

In a large bowl combine salsa verde olive oil lime juice cumin salt and black pepper Stir well to fully blend and dissolve the salt

Marinate the Chicken:

Place the thin-sliced chicken breasts in the marinade and turn to coat every piece thoroughly Use your hands to press the marinade into the meat for best coverage Cover and refrigerate for at least half an hour and up to two hours for stronger flavor

Preheat the Grill:

Heat your grill to medium-high so the grates are hot before the chicken goes on This ensures a quick sear and beautiful grill marks

Grill the Chicken:

Remove the chicken from the marinade and shake off any excess Place the chicken on the grill and cook for four to five minutes per side Try not to move the chicken during the first few minutes so it develops a nice crust Cook until no longer pink in the center and a thermometer reads one hundred sixty five degrees Fahrenheit

Melt the Cheese:

During the last minute of grilling add a slice of pepper Jack cheese to each chicken breast Close the grill lid and let the cheese melt over the top so it becomes bubbly and gooey

Rest and Garnish:

Transfer the cooked chicken to a platter and let it rest for two or three minutes Sprinkle with chopped cilantro and add a few lime wedges if you like the zesty finish

Pin

My favorite part is how the pepper Jack melts in gooey ribbons across the spicy tangy chicken It is always a hit at family barbecues and once my toddler tasted the cheesy topping he started calling it magic chicken

Storage Tips

Leftover chicken keeps well in the refrigerator for up to three days Store in an airtight container for best freshness For longer storage slice the chicken and freeze in a zippered bag with a little extra salsa verde for up to a month Gently reheat so the cheese stays creamy

Ingredient Substitutions

You can swap the pepper Jack with Monterey Jack for less heat or mozzarella for extra gooeyness If tomatillo salsa is not available try a mild green enchilada sauce or even a homemade blend of roasted tomatillos and garlic Boneless chicken thighs work deliciously if you prefer darker meat

Serving Suggestions

Serve this chicken sliced over rice with black beans for a full meal It is fantastic wrapped in warm tortillas for tacos or stuffed in a sandwich with more salsa verde and greens For a lighter option lay atop a crisp salad and add avocado slices

Cultural Roots of Salsa Verde

Salsa verde is a staple in Mexican kitchens made with roasted tomatillos green chile peppers cilantro onion and lime The tangy brightness in this marinade is inspired by classic Mexican flavors that make grilled meats sing Incorporating cheese on the grill gives a Tex-Mex twist that my family always welcomes

Recipe FAQs

→ How long should I marinate the chicken?

For best flavor, marinate the chicken in salsa verde mixture for at least 30 minutes, or up to 2 hours in the fridge.

→ Can I use a different type of cheese?

Absolutely! Monterey Jack, cheddar, or even mozzarella melt nicely if you prefer a milder or sharper flavor.

→ What is salsa verde, and where can I find it?

Salsa verde is a tangy green sauce made with tomatillos, chili peppers, and spices. It’s widely available in most grocery stores.

→ How do I know when the chicken is done?

Grill until the internal temperature reaches 165°F. The juices should run clear, and the cheese should be fully melted.

→ Can I make this dish without a grill?

Yes! Sear the marinated chicken in a hot skillet or broil in the oven, then top with cheese as instructed.

→ How can I adjust the level of heat?

Use more or less salsa verde and choose a mild or spicy pepper Jack cheese depending on your spice preference.