Grilled Salsa Verde Chicken (Printer View)

Grilled chicken breasts marinated in salsa verde, topped with melted pepper Jack cheese and fresh cilantro.

# What you'll need:

→ Chicken & Marinade

01 - 1.5 pounds boneless, skinless chicken breasts, thinly sliced
02 - 12 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 for serving (optional)

# Method:

01 - In a large bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and black pepper until well combined.
02 - Add chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours.
03 - Heat grill to medium-high temperature until ready for cooking.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Discard remaining marinade.
05 - Place chicken on grill and cook for 4 to 5 minutes per side until internal temperature reaches 165 degrees Fahrenheit.
06 - During the last minute of cooking, place one slice of pepper Jack cheese on each chicken breast. Close grill lid to allow cheese to melt.
07 - Transfer chicken to a serving plate and let rest for a few minutes. Garnish with fresh cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • Quick and easy preparation with minimal active cooking time
  • Perfect balance of tangy salsa verde and creamy cheese
  • Versatile dish that works for weeknight dinners or casual entertaining
  • Naturally gluten-free and packed with protein
  • Ready in under an hour if using minimum marination time
02 -
  • For the juiciest chicken, don't overcook it—use an instant-read thermometer to check for doneness at 165°F (74°C)
  • Reserve a small portion of the salsa verde (before adding raw chicken) to drizzle over the finished dish for extra flavor
  • If you're short on time, quality store-bought salsa verde works perfectly
  • Pat chicken dry before adding to marinade for better flavor absorption
  • Let the chicken rest for 5 minutes after grilling to keep juices from running out when sliced
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