why make this recipe
Grilled Salsa Verde Pepper Jack Chicken is a fantastic dish for any occasion. It combines juicy grilled chicken with zesty salsa verde and creamy pepper Jack cheese, making it flavorful and exciting. This recipe is not only simple to prepare but also offers a delicious twist on classic grilled chicken. Perfect for summer barbecues or a quick weeknight dinner, it’s sure to impress family and friends alike.
how to make Grilled Salsa Verde Pepper Jack Chicken
Ingredients :
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 12 ounces salsa verde (Trader Joe’s recommended)
- 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 garnishing)
- Lime wedges (optional, for serving)
Directions :
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard any remaining marinade.
- Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
- During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
- Remove the chicken from the grill and let rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges, if desired.
how to serve Grilled Salsa Verde Pepper Jack Chicken
You can serve Grilled Salsa Verde Pepper Jack Chicken on a plate with a side of rice, quinoa, or fresh salad. Add some extra salsa verde on the side for dipping. The garnish of fresh cilantro and lime wedges adds a lovely touch and extra flavor.
how to store Grilled Salsa Verde Pepper Jack Chicken
To store any leftovers, let the chicken cool completely. Place it in an airtight container and refrigerate. The chicken should last for 3 to 4 days in the refrigerator. Reheat gently in the microwave or on the stovetop.
tips to make Grilled Salsa Verde Pepper Jack Chicken
- Marinate the chicken longer for a more intense flavor, up to 2 hours.
- Ensure the grill is hot before placing the chicken on it for better grill marks and flavor.
- If you don’t have pepper Jack cheese, feel free to use any cheese you prefer.
variation
You can try different salsas or change up the cheese. For a milder flavor, use Monterey Jack cheese or add chopped jalapeños for a spicier kick. Pairing the chicken with avocado slices or a fresh mango salsa can also create a fun twist.
FAQs
Q: Can I cook this chicken in the oven?
A: Yes, you can bake it at 375°F for about 25-30 minutes or until the internal temperature reaches 165°F.
Q: Is this recipe gluten-free?
A: Yes, all the ingredients listed are gluten-free. Just check the labels of your salsa verde to ensure it meets your needs.
Q: Can I use chicken thighs instead?
A: Absolutely! Chicken thighs can add extra moisture and flavor to the dish. Just adjust the cooking time if needed.
Grilled Salsa Verde Pepper Jack Chicken
Ingredients
For the marinade
- 12 ounces salsa verde (Trader Joe’s recommended)
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
Main ingredients
- 1.5 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
Preparation
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Grilling
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard any remaining marinade.
- Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
- During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
- Remove the chicken from the grill and let rest for a few minutes.
Serving
- Garnish with fresh cilantro and serve with lime wedges, if desired.