Grilled Chicken with Salsa Verde

This zesty Grilled Salsa Verde Pepper Jack Chicken transforms ordinary chicken breasts into a flavor-packed meal that's become my summer grilling standby. The bright tanginess of salsa verde combined with the creamy heat of pepper jack cheese creates that perfect balance that keeps everyone coming back for seconds.

I first created this dish during a backyard cookout when I was tired of the same old barbecue sauce. It was such a hit that it's now requested at nearly every family gathering during grilling season.

Ingredients

• Thinly sliced chicken breasts: Make this cook quickly and absorb more marinade flavor
• Salsa verde: Provides instant tangy flavor without needing to blend herbs yourself. Trader Joe's brand offers the perfect balance of tanginess and heat
• Olive oil: Helps the marinade coat evenly and prevents sticking to the grill
• Lime juice: Brightens all the flavors and tenderizes the chicken slightly
• Cumin: Adds that essential earthy depth that complements the verde sauce perfectly
• Salt and pepper: Crucial for enhancing all other flavors. Look for freshly ground pepper for best results
• Pepper Jack cheese: Creates a creamy blanket of mild heat that melts beautifully
• Fresh cilantro: Adds a pop of color and freshness. Choose bright green bunches with no wilting

Step-by-Step Instructions

Marinate the Chicken:

Combine salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl, whisking until well blended. Add chicken breasts and turn several times to coat every surface thoroughly. Cover with plastic wrap, ensuring chicken is submerged as much as possible. Refrigerate for at least 30 minutes; the longer it marinates (up to 2 hours), the more flavor it absorbs.

Prepare the Grill:

Preheat your grill to medium-high heat, around 400°F. Clean the grates thoroughly and oil them lightly using tongs and an oiled paper towel to prevent sticking. Ensure the grill is fully heated before adding chicken; this creates the perfect sear.

Grill the Chicken:

Place marinated chicken breasts directly on the grates diagonally for those beautiful grill marks. Cook for 4 to 5 minutes per side until the internal temperature reaches 165°F. The thin-cut breasts cook quickly, so keep a close eye to prevent overcooking, which can dry them out.

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 an oven-like environment that melts the cheese perfectly without burning it. The cheese should be completely melted with slight bubbling.

Rest and Serve:

Remove chicken from grill and let rest for 3 to 5 minutes on a clean plate. This allows juices to redistribute throughout the meat, ensuring maximum juiciness. Garnish with freshly chopped cilantro and serve with lime wedges for an extra burst of citrus.

Save

The salsa verde is truly the heart of this recipe. I discovered its versatility during a cooking class in Austin where the chef showed us how this one ingredient can transform a dish from ordinary to extraordinary. My family now keeps at least two jars in the pantry at all times just for this chicken recipe.

Make Ahead Options

This chicken can be marinated up to 24 hours in advance, making it perfect for planned gatherings. The longer marinade time actually improves the flavor profile, allowing the acids in the salsa verde and lime juice to tenderize the meat more deeply. Simply prepare the marinade, combine with chicken, and keep refrigerated in an airtight container until you're ready to grill.

Substitution Ideas

If you can't find thin-sliced chicken breasts, you can butterfly regular chicken breasts yourself by slicing horizontally through the middle. For a dairy-free version, substitute the pepper jack with avocado slices added after grilling. They provide that creamy element without the cheese. Prefer less heat? Monterey Jack offers the same meltability without the spice, or try a mild salsa verde instead of the regular version.

Serving Suggestions

This versatile chicken pairs beautifully with cilantro lime rice, which soaks up any extra juices. For a low-carb option, serve alongside grilled zucchini and bell peppers seasoned with the same spices. It also makes incredible tacos when sliced into strips and served in warm tortillas with avocado slices and pickled red onions. For an impressive presentation, arrange on a platter surrounded by charred corn salad and lime wedges.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work excellently in this dish! They typically require slightly longer cooking time (about 5-7 minutes per side) but offer more moisture and flavor. Just ensure they reach an internal temperature of 165°F before adding the cheese.

→ What if I don't have a grill?

No problem! You can cook this chicken in a cast iron skillet or grill pan over medium-high heat for similar results. You could also broil it in the oven - place on a foil-lined sheet pan about 6 inches from the heating element for approximately 5-6 minutes per side.

→ Is there a substitute for salsa verde?

If you can't find salsa verde, you can make a simple version by blending 1 cup of tomatillos, 1 jalapeño, 1/2 cup cilantro, 2 garlic cloves, and 1/4 cup onion with lime juice and salt. Alternatively, a green enchilada sauce with some added lime juice can work in a pinch.

→ What sides pair well with this chicken?

This chicken pairs wonderfully with cilantro-lime rice, black beans, grilled vegetables, or a fresh avocado salad. The vibrant flavors also complement corn tortillas if you want to slice the chicken and serve it taco-style.

→ Can I make this ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance. For meal prep, grill the chicken and store in an airtight container in the refrigerator for up to 3 days. Reheat gently and add fresh cheese if desired.

→ How spicy is this dish?

The heat level depends primarily on your choice of salsa verde and pepper Jack cheese. For a milder version, choose a mild salsa verde and substitute Monterey Jack cheese (without peppers). To increase heat, add fresh jalapeños to the marinade or choose an extra spicy salsa verde.