Grilled Salsa Verde Chicken

This grilled salsa verde pepper jack chicken transforms ordinary chicken breasts into a zesty, cheese-topped delight perfect for busy weeknights or casual weekend entertaining. The bright, tangy salsa verde paired with spicy pepper jack creates a perfect balance that elevates simple chicken into something truly craveable.

I discovered this recipe during a summer when I was tired of the same old grilled chicken. After one bite, my family declared it their new favorite, and it's been in heavy rotation ever since.

Ingredients

• Thin-sliced chicken breasts select ones of even thickness for consistent cooking
• Salsa verde provides incredible flavor with minimal effort, Trader Joe's brand offers the perfect balance of tang and heat
• Olive oil helps the marinade adhere and prevents sticking on the grill
• Lime juice brightens the flavor and tenderizes the chicken
• Cumin adds earthy depth that complements the salsa verde beautifully
• Salt and pepper enhances all the flavors, don't skimp here
• Pepper jack cheese creates a creamy, spicy finish that takes this dish to the next level
• Fresh cilantro adds a pop of freshness and color
• Lime wedges for serving, the extra squeeze brings everything together

Step-by-Step Instructions

Prepare the marinade

Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl, whisking thoroughly to create a uniform mixture. The olive oil will help carry the flavors while the acid from the lime and salsa will tenderize the chicken.

Marinate the chicken

Place chicken breasts in the bowl, turning several times to ensure each piece is completely coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Avoid marinating longer as the acid can break down the meat too much.

Preheat and prepare

Heat your grill to medium-high heat, around 375-400°F. Clean and oil the grates thoroughly to prevent sticking. Remove chicken from refrigerator about 10 minutes before grilling to take the chill off.

Grill the chicken

Place marinated chicken directly on the grill grates, discarding any excess marinade. Grill for 4-5 minutes on the first side until grill marks appear and chicken releases easily from the grate. Flip and cook an additional 4-5 minutes until internal temperature reaches 165°F.

Add the cheese

During the final minute of cooking, place a slice of pepper jack cheese on each chicken breast. Close the grill lid to create a melting chamber. The cheese should become bubbly and slightly melted but not completely runny.

Rest and serve

Transfer chicken to a clean plate and allow to rest for 3-5 minutes so juices redistribute. Garnish with freshly minced cilantro and serve with lime wedges for squeezing over the top.

Bookmark

The salsa verde is truly the secret weapon in this recipe. I once tried making it with regular tomato salsa in a pinch, and while good, it lacked that distinctive tangy brightness that makes this dish so special. My daughter now specifically requests this chicken for her birthday dinner every year.

Salsa Verde Selection

The salsa verde you choose will significantly impact the final flavor. Trader Joe's brand offers a consistent, balanced flavor that works perfectly here, but any quality jarred version will work. Look for one with a good balance of tang, heat, and herb flavors. If you're feeling ambitious, homemade salsa verde with roasted tomatillos, jalapeños, and cilantro takes this dish to extraordinary heights. The slight charring from the roasted ingredients complements the grilled chicken beautifully.

Indoor Cooking Alternative

No grill? No problem. This chicken can be prepared just as successfully indoors. Heat a cast iron skillet over medium-high heat with a tablespoon of oil. Cook the chicken for the same amount of time as the grilling instructions, then add the cheese and cover with a lid for the final minute. You can also broil the chicken on a sheet pan, cooking about 5-6 minutes per side before adding the cheese for a final minute under the broiler.

Serving Suggestions

This versatile chicken pairs beautifully with so many sides. For a complete meal, serve alongside cilantro lime rice and black beans. It also makes incredible tacos when sliced and served in warm tortillas with avocado and pickled red onions. For a lighter option, slice the chicken and serve atop a large salad with corn, black beans, and a simple lime vinaigrette. The leftovers make phenomenal quesadillas the next day.

Recipe FAQs

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 30 minutes or up to 2 hours. This allows the flavors from the salsa verde, lime juice, and spices to penetrate the meat. Avoid marinating longer than 2 hours, as the acidity in the lime juice can start to break down the proteins and affect the texture.

→ Can I use a different type of cheese?

Absolutely! While pepper Jack provides the perfect balance of creaminess and mild heat, you can substitute with Monterey Jack for less spice, or try provolone, mozzarella, or even a Mexican cheese blend. The key is choosing a cheese that melts well on the grill.

→ What can I serve with this chicken dish?

This versatile main dish pairs beautifully with Spanish rice, black beans, corn salad, grilled vegetables, or a simple green salad. For a complete meal, serve with warm tortillas or crusty bread to soak up the flavorful juices. Guacamole or additional salsa verde on the side adds another layer of flavor.

→ Can I cook this in the oven instead of grilling?

Yes, you can bake the marinated chicken in a 375°F (190°C) oven for 25-30 minutes, adding the cheese during the last 5 minutes to melt. For a similar charred effect, finish under the broiler for 1-2 minutes. You can also use a stovetop grill pan or regular skillet if outdoor grilling isn't an option.

→ What brand of salsa verde works best?

While the recipe recommends Trader Joe's salsa verde for its balanced flavor and moderate heat level, any quality jarred salsa verde will work well. Brands like Herdez, La Victoria, or Frontera are good alternatives. You can also make homemade salsa verde using tomatillos, jalapeños, cilantro, and lime for an even more vibrant flavor.

→ How do I know when the chicken is fully cooked?

The most reliable way to check doneness is using an instant-read thermometer, which should register 165°F (74°C) when inserted into the thickest part of the breast. Without a thermometer, ensure the chicken is no longer pink in the center and the juices run clear when pierced.