Grilled Salsa Verde Pepper Jack Chicken
Grilled Salsa Verde Pepper Jack Chicken is a delightful dish that’s bound to become a favorite in your home kitchen. Picture this: tender chicken breasts, marinated in a zesty salsa verde, grilled to perfection, and topped with melty pepper Jack cheese. This dish is perfect for a quick weeknight dinner or a weekend barbecue with friends. It not only packs a flavor punch but also highlights the vibrant and fresh ingredients that make grilling enjoyable.
Why you’ll love this dish
There are plenty of reasons to give Grilled Salsa Verde Pepper Jack Chicken a try. First off, it’s incredibly quick to prepare, making it ideal when you’re short on time but still want to serve something impressive. The flavor combination of the tangy salsa verde with the creaminess of pepper Jack is simply irresistible. Plus, it’s generally a crowd-pleaser—even kids love the melty cheese! Perfect for casual get-togethers or as a satisfying family dinner, this recipe allows you to bring a taste of the grill right to your table.
“I made this for my family, and it was a total hit! The chicken was so juicy, and the cheese added that perfect touch. I’ll definitely be making it again!” – Jamie R.
Preparing Grilled Salsa Verde Pepper Jack Chicken
Getting started is easy and straightforward. This dish involves marinating the chicken in a flavorful salsa verde blend, grilling it until it reaches a perfect char, and then topping it off with slices of delicious pepper Jack cheese. You’ll want to allow some time for marinating to really let those flavors seep into the chicken, but overall, the cooking process is quick—just a few minutes on the grill.
What you’ll need
To whip up this delicious meal, gather the following ingredients:
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 pieces)
- 12 ounces salsa verde (Trader Joe’s is recommended for its vibrant flavor)
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional, for garnish)
- Lime wedges (optional, for serving)
Feel free to swap out the pepper Jack cheese for a milder cheese if preferred, or use a homemade salsa verde for a personal touch.
Step-by-step instructions
- In a large bowl, mix together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts to the bowl, tossing to ensure they are evenly coated with the marinade. Cover the dish and refrigerate for at least 30 minutes, but no longer than 2 hours for the best flavor.
- Preheat your grill to medium-high heat to create a nice sear.
- Remove the chicken from the marinade and discard any leftover marinade to ensure food safety.
- Grill the chicken for 4-5 minutes on each side, or until the internal temperature reaches at least 165°F.
- In the final minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to allow the cheese to melt beautifully.
- Once cooked through, remove the chicken from the grill and let it rest for a few moments.
- Garnish with fresh cilantro and serve with lime wedges if you desire that extra zing.
Best ways to enjoy it
Grilled Salsa Verde Pepper Jack Chicken is incredibly versatile, and there are countless ways to serve it! Try slicing the chicken and placing it in warm tortillas for delicious tacos. Pair the chicken with a light salad or grilled vegetables for a well-rounded meal. You could also serve it alongside Mexican-style rice or black beans for a complete feast. Don’t forget to drizzle some extra salsa verde on top for an added flavor boost!
Storage and reheating tips
If you have leftovers—which is a common occurrence since this dish is so tasty!—here’s how to store and reheat it properly:
- Refrigeration: Place the cooled chicken in an airtight container and store it in the fridge for up to 3 days.
- Freezing: If you want to save it for later, wrap the chicken well in foil or freezer-safe bags. It can be kept in the freezer for up to three months.
- Reheating: When ready to eat, reheat it in the oven at 350°F until warmed through, about 15-20 minutes. Ensure the internal temperature reaches 165°F for safety.
Helpful cooking tips
For best results, remember these helpful tips when making your grilled chicken:
- If you have time, marinate the chicken for a longer period to enhance the flavor, but a minimum of 30 minutes is essential.
- Always discard leftover marinade to avoid any risk of foodborne illness.
- Use a meat thermometer to check for doneness—this is the most reliable method to ensure your chicken is fully cooked without being dry.
Creative twists
Want to mix it up a bit? Consider experimenting with:
- Different cheeses such as Monterey Jack or Gouda for unique flavor profiles.
- Adding chopped jalapeños or diced bell peppers into the salsa verde for a spicy kick.
- Incorporating spices like smoked paprika or chili powder into the marinade for a smoky flavor.
- Substituting the chicken with turkey breasts or even tofu for a plant-based option.
Common questions
How long does it take to prepare?
Prep time is about 10 minutes, with an additional 30 minutes to 2 hours for marination.
Can I use a different type of salsa?
Absolutely! You can swap out salsa verde for any type of salsa you enjoy—just keep in mind the flavor profile may change.
Is there a good way to make this dish low-carb?
Yes! Serve the chicken atop a fresh salad instead of tortillas or rice to keep it low-carb while still delicious.
With its vibrant flavors and quick preparation, Grilled Salsa Verde Pepper Jack Chicken is sure to become a staple in your dinner rotation. Whether you’re cooking for yourself, your family, or a crowd, this dish is a flavorful solution that satisfies all palates. Happy grilling!
Grilled Salsa Verde Pepper Jack Chicken
Ingredients
Main Ingredients
- 1.5 pounds thin-sliced boneless skinless chicken breasts (about 4 pieces)
- 12 ounces salsa verde (Trader Joe’s recommended) Vibrant flavor
- 3 tablespoons olive oil
- 2 tablespoons lime juice Freshly squeezed preferred
- 1 teaspoon cumin
- 1 teaspoon salt Adjust to taste
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese Or to taste
Optional Garnishes
- to taste Fresh cilantro, finely minced For garnish
- as needed Lime wedges For serving
Instructions
Preparation
- In a large bowl, mix together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts to the bowl, tossing to ensure they are evenly coated with the marinade. Cover the dish and refrigerate for at least 30 minutes, but no longer than 2 hours.
Grilling
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard any leftover marinade.
- Grill the chicken for 4-5 minutes on each side, or until the internal temperature reaches at least 165°F.
- In the final minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to allow the cheese to melt.
- Once cooked through, remove the chicken from the grill and let it rest for a few moments.
Serving
- Garnish with fresh cilantro and serve with lime wedges if desired.
