Save
This vibrant salsa verde chicken has become my weeknight savior when I need a delicious dinner with minimal effort. The zesty green sauce infuses the chicken with incredible flavor while the melted pepper Jack adds a creamy, spicy finish that makes this dish irresistible.
I first made this chicken when hosting an impromptu summer gathering, and it has since become my most requested grill recipe. Even my neighbor who claims to dislike Mexican flavors asks for the recipe every time I serve it.
Ingredients
- Thin sliced boneless skinless chicken breasts: Perfect for quick cooking and even flavor absorption
- Salsa verde: The Trader Joe's version offers the perfect balance of tanginess and heat
- Olive oil: Helps the marinade coat the chicken and prevents sticking
- Lime juice: Adds brightness and helps tenderize the meat
- Cumin: Provides that essential earthy depth that complements the verde sauce
- Salt and pepper: Essential for bringing out all the flavors
- Pepper Jack cheese: Look for a quality brand with visible pepper flecks for the best flavor
- Fresh cilantro: Optional but adds a fresh pop of color and herbaceous note
- Lime wedges: For serving to add an extra burst of acidity if desired
Step-by-Step Instructions
- Create the Marinade:
- Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl until well blended. The acid from the lime juice will help tenderize the chicken while the oil carries the flavors of the spices throughout.
- Marinate the Chicken:
- Add chicken breasts to the bowl and ensure each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes but no more than 2 hours as the acid can start to break down the meat too much.
- Prepare the Grill:
- Preheat your grill to medium high heat around 400°F. Make sure the grates are clean and lightly oiled to prevent sticking. A properly heated grill ensures good caramelization without burning.
- Grill the Chicken:
- Remove chicken from marinade and place on the hot grill. Cook for 4 to 5 minutes per side until the internal temperature reaches 165°F. Look for nice grill marks and slightly charred edges for extra flavor.
- Add the Cheese:
- During the final minute of cooking, top each chicken breast with a slice of pepper Jack cheese. Close the grill lid to create a dome of heat that will melt the cheese perfectly without burning it.
- Rest and Serve:
- Remove the chicken from the grill and let it rest for 3 to 5 minutes to allow juices to redistribute. This ensures your chicken stays moist when sliced. Garnish with fresh cilantro and serve with lime wedges.
Save
The pepper Jack cheese is truly the magical finishing touch in this recipe. I once tried it with regular Jack cheese during a grocery shortage, and while still good, it lacked that distinctive spicy kick that balances the tanginess of the salsa verde so perfectly.
Make Ahead Options
This chicken can be marinated up to 24 hours in advance, making it perfect for meal prep. Simply prepare the marinade, add the chicken, and store in an airtight container in the refrigerator. The longer marinating time intensifies the flavor, though I wouldn't go beyond 24 hours as the acid can affect the texture of the chicken. When you're ready to cook, just remove from the refrigerator about 20 minutes before grilling to take the chill off.
Perfect Pairings
The vibrant flavors of this chicken work beautifully with simple sides that complement without competing. Try serving with cilantro lime rice for a complete meal that takes advantage of ingredients you're already using. A simple avocado and black bean salad makes another excellent accompaniment, as does grilled corn on the cob with a light brush of the same marinade. For a lighter option, serve over mixed greens with a simple lime vinaigrette.
Indoor Cooking Alternative
No grill? No problem! This chicken adapts beautifully to indoor cooking methods. To cook on the stovetop, heat a cast iron skillet over medium high heat with a tablespoon of oil. Cook the chicken for 4 to 5 minutes per side until golden and cooked through, adding the cheese during the final minutes. Alternatively, you can bake the chicken at 400°F for about 15 minutes, adding the cheese for the last 3 minutes until melted. The flavors remain fantastic, though you'll miss some of that charred grill flavor.
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 of the salsa verde, lime, and cumin to penetrate the meat. Avoid marinating longer than 2 hours as the acidity can start to break down the chicken texture.
- → Can I use bone-in chicken instead of boneless?
Yes, you can substitute bone-in chicken, but you'll need to adjust the cooking time. Bone-in chicken pieces typically require 8-10 minutes per side on the grill, depending on their thickness. Always ensure the internal temperature reaches 165°F before serving.
- → What sides pair well with this chicken?
This zesty chicken pairs wonderfully with cilantro lime rice, grilled vegetables, corn on the cob, or a simple green salad. The bright flavors also complement black beans or a southwestern-style corn salad for a complete meal.
- → Can I make this in the oven instead of grilling?
Absolutely! Bake the marinated chicken at 425°F for about 15-18 minutes until cooked through. Add the cheese during the last 2-3 minutes to melt. You can also finish under the broiler briefly for a lightly charred effect similar to grilling.
- → How spicy is this dish?
The spice level depends primarily on your choice of salsa verde and pepper Jack cheese. For a milder version, choose a mild salsa verde and substitute with Monterey Jack cheese. For extra heat, select a hot salsa verde or add fresh jalapeños to the marinade.
- → Is there a substitute for salsa verde?
If you can't find salsa verde, you can make a simple substitute by blending tomatillos, green chilies, cilantro, lime juice, and garlic. Alternatively, a green enchilada sauce mixed with some fresh cilantro and lime juice can work in a pinch.