Spicy Cheesy Grilled Chicken

This vibrant salsa verde chicken has been my go-to dinner for busy weeknights when I need something flavorful without spending hours in the kitchen. The zesty marinade infuses the chicken with bright flavors while the melted pepper Jack adds just the right amount of creamy heat.

I first made this recipe when hosting an impromptu backyard gathering last summer. What started as a quick solution became the most requested dish among our friends who now text me whenever they crave that perfect balance of tangy salsa verde and melty cheese.

Ingredients

• Thin sliced chicken breasts: these cook quickly and evenly on the grill while absorbing maximum flavor from the marinade
• Salsa verde: the backbone of this recipe providing tangy brightness and depth without extra prep work. Trader Joe's version offers consistent quality
• Olive oil: helps carry flavors into the chicken while preventing sticking on the grill
• Lime juice: adds essential acidity that tenderizes and brightens the entire dish
• Cumin: brings earthy warmth that complements the tangy salsa perfectly
• Salt and pepper: essential for enhancing all other flavors in the marinade
• Pepper Jack cheese: creates a creamy melty layer with just enough heat to complement the salsa verde
• Fresh cilantro: optional but highly recommended for a pop of color and herbaceous finish
• Lime wedges: serving with fresh lime allows everyone to adjust the brightness to their preference

Step-by-Step Instructions

Create the marinade:

Combine salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl, whisking until thoroughly integrated. The marinade should look bright green with visible specks of seasoning throughout.

Marinate the chicken:

Place chicken breasts in the bowl, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes, though 2 hours will deliver even better flavor penetration. The acid in the lime juice and salsa will begin tenderizing the meat.

Prepare the grill:

Preheat your grill to medium high heat around 400°F. Make sure grates are clean and lightly oiled to prevent sticking. Close the lid while preheating to create an even cooking environment.

Grill the chicken:

Remove chicken from marinade, letting excess drip off before placing on hot grill. Cook for 4 to 5 minutes on the first side until you see clear grill marks and the chicken releases easily from the grates.

Flip and finish cooking:

Turn each piece and continue grilling another 4 to 5 minutes until internal temperature reaches 165°F. Timing may vary slightly depending on the thickness of your chicken pieces.

Add the cheese:

During the final minute of cooking, place a slice of pepper Jack on each chicken breast and close the grill lid. The contained heat will melt the cheese perfectly without burning it.

Rest and serve:

Remove chicken from grill and let rest for 3 to 5 minutes, allowing juices to redistribute. This crucial step ensures moist, tender chicken. Garnish with fresh cilantro and serve with lime wedges.

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I absolutely adore the combination of tangy salsa verde with the creamy pepper Jack cheese. This pairing was inspired by my travels through the Southwest where I fell in love with these bold flavors that somehow manage to be both comforting and exciting at the same time.

Make Ahead Options

This chicken is perfect for meal prep and planning ahead. You can prepare the marinade and chicken up to 24 hours in advance, keeping it refrigerated in an airtight container. The longer marinating time actually improves the flavor, though I wouldn't go beyond 24 hours as the acid in the lime juice can start to break down the protein too much, resulting in mushy chicken.

Serving Suggestions

While this chicken is delicious on its own, it truly shines as part of a complete meal. I love serving it with cilantro lime rice, which soaks up any extra juices from the chicken. For a lighter option, pair it with a simple avocado and jicama slaw dressed with lime juice. If you're entertaining, consider slicing the chicken and serving it on small tortillas as elevated tacos with pickled red onions and a dollop of sour cream.

Ingredient Substitutions

Don't worry if you can't find or don't prefer certain ingredients. Monterey Jack can replace pepper Jack for a milder flavor profile. For a dairy-free version, simply omit the cheese or try a plant-based alternative. Homemade salsa verde works beautifully if you have tomatillos on hand, though the jarred version saves significant time. For those avoiding nightshades, try a cilantro-based marinade with olive oil, lime, garlic, and herbs instead of the salsa verde.

Recipe FAQs

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 30 minutes, but you can extend this up to 2 hours for deeper flavor. Avoid marinating longer as the acidity in the lime juice can start to break down the chicken texture.

→ Can I use a different type of cheese?

Yes! While pepper Jack provides the ideal spicy complement to the salsa verde, you can substitute with monterey Jack for a milder option, or try pepper-spiced cheddar for a different flavor profile.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part - properly cooked chicken should be completely white with clear juices.

→ Can I make this in the oven instead of grilling?

Absolutely! Bake the marinated chicken at 425°F (220°C) for about 15-18 minutes. Add the cheese during the final 2-3 minutes until melted. You won't get the same char marks, but the flavor will still be delicious.

→ What's the best salsa verde to use?

The recipe recommends Trader Joe's salsa verde, but any good quality jarred salsa verde works well. Look for one with a balance of tanginess and heat. For a homemade touch, you can blend tomatillos, jalapeños, cilantro, lime juice, and garlic.

→ Can I prepare this dish ahead of time?

You can marinate the chicken up to 2 hours ahead. For meal prep, grill the chicken without cheese, refrigerate, then reheat with cheese on top. The flavors actually develop nicely as it sits, making excellent leftovers.