Zesty Grilled Salsa Verde Pepper Jack Chicken Recipe

Sizzling summer nights call for a mouthwatering grilled salsa verde pepper jack chicken that promises to electrify your taste buds.

Tender chicken breasts get a zesty kick from tangy salsa verde and melty pepper jack cheese.

The combination creates a flavor explosion that dances between spicy and creamy.

Bold marinades infuse each bite with vibrant southwestern charm.

Fresh ingredients elevate this simple dish from ordinary to extraordinary.

Weeknight dinners never looked so exciting or tasted this delicious.

You’ll want to fire up the grill and savor every single succulent morsel.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Calories: 350 kcal

Servings: 5

What’s in Grilled Salsa Verde Pepper Jack Chicken

• Salsa Verde: Brings zesty, tangy flavor that tenderizes chicken and infuses vibrant Mexican-inspired taste.
• Olive Oil: Helps distribute flavors and keeps chicken moist during grilling.
• Lime Juice: Adds bright acidity and helps break down chicken proteins for more tender meat.
• Cumin: Provides warm, earthy undertones characteristic of Southwest cuisine.
• Salt, Pepper: Essential seasoning that enhances overall flavor profile.

• Chicken Breasts: Lean protein that absorbs marinades beautifully; choose fresh, high-quality cuts for best results.

• Pepper Jack Cheese: Delivers creamy, spicy kick that melts perfectly on grilled chicken.
• Fresh Cilantro: Adds fresh, herbal brightness and authentic Mexican garnish element.
• Lime Wedges: Provides optional extra citrus punch and visual appeal.

Tools to Grill Salsa Verde Chicken with Cheese

• Grill: Essential for achieving those perfect char marks and smoky flavor.
• Large zip-top plastic bag: Crucial for marinating chicken evenly and mess-free.
• Tongs: Perfect for flipping chicken safely on the grill without piercing the meat.
• Cutting board: Needed for prepping chicken and chopping fresh cilantro.
• Sharp knife: Helps slice chicken, cheese, and garnish with precision.
• Cheese slicer or sharp knife: For cutting pepper Jack cheese neatly.
• Measuring spoons: Ensures accurate seasoning with cumin, salt, and pepper.
• Lime squeezer (optional): Makes extracting fresh lime juice easier.

Instructions for Grilled Salsa Verde Chicken

• Flavor Infusion

Create a tasty marinade by mixing salsa verde, olive oil, and zesty lime juice with aromatic spices in a large zip-top bag. Massage the liquid blend around the chicken to ensure complete coverage.

• Marinating Magic

Let the chicken soak up all the delicious flavors by refrigerating for at least 30 minutes. Longer marinating times will intensify the taste experience.

• Grill Preparation

Heat the grill to a sizzling medium-high temperature and lightly coat the grates with oil to prevent sticking.

• Chicken Cooking

Place marinated chicken on the grill, cooking for about 5 minutes on the first side. Flip and continue grilling for an additional 4 minutes until the chicken is fully cooked through.

• Cheese Finale

Lower the grill heat and top each chicken breast with a slice of spicy pepper Jack cheese. Close the lid and allow the cheese to melt into a creamy blanket for about 1 minute.

• Serving Suggestion

Sprinkle fresh cilantro over the chicken and serve with zesty lime wedges for an extra burst of flavor. Add extra seasoning if desired.

Grilled Chicken with Salsa Verde – Flavor Tweaks

• Adjust the heat by choosing mild, medium, or hot salsa verde, or mix in a few diced jalapeños for extra kick.
• Enhance the chicken's tenderness by piercing the meat with a fork before marinating, allowing deeper flavor penetration.
• Bake the chicken in a 375°F oven for 20-25 minutes if grilling isn't available, or use a grill pan for indoor preparation.
• Replace chicken breasts with chicken thighs, turkey cutlets, or pork chops to create delicious variations of this recipe.

How to Serve Grilled Pepper Jack Chicken

• Fiesta Fresh Plating
• Arrange the juicy pepper Jack chicken on a colorful plate with a sprinkle of fresh cilantro. Serve alongside warm corn tortillas or Mexican-style rice for a complete meal that bursts with southwestern flavors.
• Zesty Side Companions
• Pair the grilled chicken with a crisp avocado salad or creamy black bean salsa. These cool, refreshing sides balance the spicy pepper Jack cheese and complement the tangy salsa verde marinade perfectly.
• Crowd-Pleasing Presentation
• Create a DIY taco bar by slicing the chicken and setting out toppings like diced tomatoes, sour cream, and extra salsa verde. Guests can build their own delicious chicken tacos, making dinner interactive and fun.
• Leftover Magic
• Transform extra grilled chicken into a next-day lunch by chopping it into a hearty salad or stuffing it into a wrap with fresh greens and a drizzle of remaining marinade.

Storage Tips for Salsa Verde Chicken

• Refrigerator Fresh Timing: Store marinated chicken in an airtight container for up to 3 days before cooking. Keep the sealed container on the bottom shelf to prevent cross-contamination.
• Freezer Friendly Strategy: Wrap individual chicken breasts in plastic wrap, then place in freezer bags. Raw marinated chicken stays good for 2 months. Thaw overnight in the refrigerator before grilling.
• Leftover Magic: Shred remaining grilled chicken and store in sealed containers. Perfect for quick salads, tacos, or quesadillas within 3-4 days. Always reheat to an internal temperature of 165°F for food safety.
• Marinade Smart Tip: Never reuse marinade that has touched raw chicken. If you want extra sauce, set aside a portion before adding raw meat to prevent bacterial contamination.

Zesty Grilled Salsa Verde Pepper Jack Chicken

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4.9 from 34 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Succulent grilled salsa verde pepper jack chicken combines zesty Mexican flavors with juicy grilled poultry. Tangy verde sauce and melted pepper jack cheese create a mouthwatering meal sure to satisfy spice enthusiasts.

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Ingredients

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• 1.5 lbs (680 g) thin-sliced boneless, skinless chicken breasts (about 4 breasts)
• 4 slices pepper jack cheese
• 12 oz (340 g) salsa verde (Trader Joe’s recommended)
• 3 tbsps olive oil
• 2 tbsps lime juice
• 1 tsp cumin
• 1 tsp salt (or more, to taste)
• 1 tsp freshly ground black pepper
• Fresh cilantro, finely minced (garnish)
• Lime wedges (garnish)

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Instructions

1. Marinade Preparation: Blend salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large zip-top bag, creating a vibrant flavor base.
2. Chicken Marination: Submerge chicken breasts completely in the mixture, ensuring thorough coating and flavor absorption. Refrigerate for 30 minutes to infuse depth.
3. Grill Setup: Lightly oil grates and preheat to medium-high, establishing optimal cooking environment for perfect char and texture.
4. Initial Grilling: Position marinated chicken on heated grates with spacing, allowing each piece to develop golden-brown exterior and distinctive grill marks. Cook first side for 5 minutes with closed lid.
5. Finishing Grilling: Flip chicken, continue cooking for 4 minutes to ensure safe internal temperature. Reduce heat to medium-low and crown each piece with pepper Jack cheese slice.
6. Cheese Melting: Close grill lid momentarily, allowing cheese to transform into a creamy, spicy coating that envelops the chicken.
7. Serving: Remove from grill, garnish with fresh cilantro leaves, and present with lime wedges to enhance the dish’s brightness and provide a tangy complement.

Notes

• Marinate Smart: Ensure chicken is fully submerged in the salsa verde mixture for maximum flavor absorption and tenderness.
• Temperature Check: Use a meat thermometer to confirm chicken reaches 165°F internally, preventing undercooking and ensuring food safety.
• Cheese Melting Technique: Close grill lid briefly when adding pepper Jack to create a perfectly smooth, evenly melted cheese topping.
• Resting Rule: Allow grilled chicken to rest for 3-5 minutes after cooking to lock in juices and maintain optimal moisture and flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 90 mg