Save Experience the vibrant flavors of this Grilled Salsa Verde Pepper Jack Chicken, where juicy chicken breasts are infused with tangy, zesty marinade and topped with creamy melted cheese. This Tex-Mex inspired dish brings together the bright, herbaceous notes of salsa verde with the subtle heat of pepper Jack cheese for a meal that's both satisfying and refreshing.
Save The beauty of this Grilled Salsa Verde Pepper Jack Chicken lies in its simplicity. The marinade does most of the flavor work, infusing the chicken with bright, tangy notes while keeping it incredibly moist during grilling. When the melted pepper Jack cheese is added, it creates a creamy counterpoint to the zesty marinade, bringing the whole dish together in perfect harmony.
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, you can use a grill pan on the stovetop with excellent results. Just heat it over medium-high heat until very hot before adding the chicken. Remember that thin-sliced chicken breasts cook quickly, so keep an eye on them to prevent overcooking and drying out.
Varianten und Anpassungen
This recipe is wonderfully adaptable to your taste preferences. For a spicier version, choose a hot salsa verde or add minced jalapeños to the marinade. If pepper Jack is too spicy, substitute with Monterey Jack or cheddar cheese. For a smoky variation, add a pinch of smoked paprika to the marinade. You can also use chicken thighs instead of breasts for a richer, more succulent result—just adjust the cooking time accordingly as thighs typically take longer to cook through.
Serviervorschläge
This versatile chicken pairs beautifully with many side dishes. Serve it with cilantro-lime rice and black beans for a complete Tex-Mex meal. It's also delicious sliced and served in warm tortillas as tacos, topped with avocado slices and additional salsa. For a lighter option, slice the chicken and arrange it over a fresh salad with corn, black beans, and a lime vinaigrette. Grilled vegetables like zucchini, bell peppers, and corn on the cob also make excellent accompaniments.
Save This Grilled Salsa Verde Pepper Jack Chicken is more than just a meal—it's a celebration of bright, bold flavors that come together effortlessly. Whether you're cooking for a weeknight family dinner or entertaining friends on the weekend, this dish delivers impressive results with minimal effort. The combination of tangy marinade and creamy cheese creates a perfect balance that will have everyone asking for seconds. Enjoy this taste of Tex-Mex cuisine any time you're craving something flavorful, fresh, and satisfying.
Kitchen Tips & Answers
- → What is the best way to marinate the chicken?
Whisk salsa verde with olive oil, lime juice, cumin, salt, and pepper. Coat the chicken thoroughly and refrigerate between 30 minutes and 2 hours for maximum flavor.
- → How do I know when the chicken is fully cooked?
Grill the chicken 4–5 minutes per side until the internal temperature reaches 165°F (74°C) for safe and juicy results.
- → Can I use different cheeses for topping?
Monterey Jack or cheddar work well as alternatives to pepper Jack, providing a creamy melted finish.
- → What sides pair well with this dish?
Serve alongside grilled vegetables, fresh salads, or sliced chicken tacos for a complete and balanced meal.
- → How can I add more heat to the marinade?
Incorporate minced jalapeños or use a hot salsa verde to increase spiciness according to taste.