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This grilled salsa verde pepper jack chicken brings together zesty Mexican flavors with juicy chicken and melty cheese for an easy weeknight dinner that still feels special. The combination of tangy salsa verde and spicy pepper jack creates the perfect balance of heat and brightness.
I first made this recipe when looking for a way to use up a jar of Trader Joe’s salsa verde, and it immediately became a family favorite. My husband now requests it regularly for our backyard dinners, especially when we have friends over.
Ingredients
- Thin sliced chicken breasts: Ensure quick, even cooking and maximum flavor absorption
- Salsa verde: Provides instant complex flavor with minimal effort. The Trader Joe’s version has the perfect balance of tang and heat
- Olive oil: Helps the marinade cling to the chicken while adding richness
- Lime juice: Brightens the marinade and tenderizes the chicken. Use fresh limes for the best flavor
- Cumin: Adds earthy depth that complements the salsa verde perfectly
- Salt and pepper: Essential for bringing out all the other flavors
- Pepper jack cheese: Creates a creamy, spicy topping that melts beautifully. Look for a good quality brand with visible pepper flecks
- Fresh cilantro: Adds a pop of color and herbaceous flavor. Choose bunches with bright green leaves
- Lime wedges: For serving, allow everyone to add extra brightness as desired
Step-by-Step Instructions
- Create the Marinade:
- Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl. Whisk thoroughly to ensure the oil incorporates with the other ingredients. The marinade should look slightly thickened and emulsified when properly mixed.
- Marinate the Chicken:
- Add the chicken breasts to the bowl and use tongs to flip them several times, ensuring each piece is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. The marinade works its magic in as little as half an hour, but for deeper flavor, let it sit for up to 2 hours.
- Prepare the Grill:
- Preheat your grill to medium high heat, around 400°F. Clean the grates thoroughly and oil them lightly to prevent sticking. Allow the grill to fully heat before adding the chicken for proper searing.
- Grill the Chicken:
- Remove each piece from the marinade, letting excess drip off, and place on the hot grill. Cook for 4 to 5 minutes on the first side until you see nice grill marks and the chicken releases easily from the grates. Flip and cook another 4 to 5 minutes on the second side until the internal temperature reaches 165°F.
- Add the Cheese:
- During the final minute of cooking, place a slice of pepper jack cheese on top of each chicken breast. Close the grill lid to create an oven-like environment that melts the cheese quickly without burning it. The cheese should be fully melted but not completely running off the sides.
- Rest and Serve:
- Transfer the chicken to a clean plate and let rest for 3 to 5 minutes to allow the juices to redistribute throughout the meat. This ensures moist chicken. Sprinkle with fresh cilantro and serve with lime wedges for squeezing over the top.
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The salsa verde is truly the secret weapon in this recipe. I discovered years ago that using a good quality jarred salsa as a marinade base gives you complex flavor without having to stock dozens of spices. My family particularly loves the tanginess it adds to the chicken.
Make-Ahead Options
This chicken can be marinated up to 24 hours in advance, making it perfect for planning ahead. The longer marinating time actually intensifies the flavor without making the chicken mushy. Just prepare the marinade and chicken according to the recipe, then keep it tightly covered in the refrigerator until you’re ready to grill.
For even more convenience, you can fully cook the chicken, cool it completely, and refrigerate for up to 3 days. When ready to serve, reheat it gently in a 300°F oven covered with foil until just warmed through, about 15 minutes. The cheese won’t be quite as gooey as fresh off the grill, but the flavor remains excellent.
Serving Suggestions
This versatile chicken pairs beautifully with so many sides. For a complete Mexican-inspired meal, serve it with cilantro lime rice and black beans. The rice soaks up any extra juices from the chicken while the beans add fiber and make the meal more filling.
For a lighter option, slice the chicken and serve it over a large salad with avocado, corn, and a simple lime vinaigrette. The warm chicken slightly wilts the greens, creating a satisfying entree salad.
When I’m entertaining, I often slice this chicken and set it out with warm tortillas, guacamole, extra salsa, and sour cream so guests can build their own tacos. It’s always a hit and allows everyone to customize their meal.
Indoor Cooking Method
Don’t let bad weather stop you from enjoying this recipe! To cook indoors, heat a grill pan or heavy skillet over medium-high heat until very hot. Add a small amount of oil, then cook the chicken for the same amount of time as you would on the grill. For the melting cheese step, either cover the pan with a lid or transfer the chicken to a baking sheet and place under the broiler for 1–2 minutes to melt the cheese.
The indoor method produces slightly less smoky flavor, but you can compensate by adding 1/4 teaspoon of smoked paprika to the marinade. This gives you that hint of smokiness without the actual grill.
Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, you can use other types of cheese like Monterey Jack, cheddar, or mozzarella for a different flavor profile.
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but for deeper flavor, you can marinate it for up to 2 hours.
- → Can I bake the chicken instead of grilling it?
Yes, you can bake the chicken at 400°F for about 20 minutes or until fully cooked. Add the cheese in the last 5 minutes of baking.
- → What can I serve with this chicken?
Pair it with rice, a green salad, grilled vegetables, or even warm tortillas for a complete meal.
- → Can I make this dish ahead of time?
You can marinate the chicken earlier in the day, but it's best to grill and serve it fresh for optimal flavor and texture.