Grilled Chicken with Salsa Verde

This vibrant Grilled Salsa Verde Pepper Jack Chicken has become my summer grilling staple for those evenings when I crave something with a kick that doesn't require hours in the kitchen. The tangy salsa verde marinade infuses the chicken with incredible flavor while the melted pepper jack cheese adds just the right amount of creamy spice.

I first made this recipe when hosting an impromptu backyard gathering and needed something quick yet impressive. The vibrant green color and bold flavors had everyone asking for the recipe, and it's now requested at nearly every summer get together we host.

Ingredients

• Thin sliced boneless skinless chicken breasts offer quick cooking time and maximum marinade absorption
• Salsa verde provides instant flavor complexity without needing lots of individual ingredients
• Olive oil helps the chicken stay moist during grilling
• Fresh lime juice brightens all the flavors and tenderizes the meat
• Cumin adds earthy warmth that complements the tomatillos in the salsa
• Salt and pepper enhance all the other flavors
• Pepper Jack cheese creates a creamy spicy finish that takes this dish to another level
• Fresh cilantro adds bright color and herbaceous notes
• Lime wedges offer that final zing of fresh citrus when serving

How To Make Grilled Salsa Verde Pepper Jack Chicken

Marinate the chicken

Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl. This vibrant green mixture will be the flavor foundation of your dish. Add your chicken breasts and ensure each piece gets thoroughly coated. The acid from the lime and salsa will begin tenderizing the meat immediately. Allow this to marinate for at least 30 minutes, though 2 hours will give you more pronounced flavor.

Prepare your grill

Preheat your grill to medium high heat, around 400°F. Make sure the grates are clean and lightly oiled to prevent sticking. This ensures beautiful grill marks and easy flipping of your marinated chicken.

Grill the chicken

Place each piece of marinated chicken on the hot grill, discarding the remaining marinade. Cook for 4 to 5 minutes per side until the internal temperature reaches 165°F. You want nice grill marks and slightly charred edges for the best flavor. The chicken will release easily from the grates when it's ready to flip.

Add the cheese

During the last minute of cooking, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to create a melting chamber that transforms the cheese into a gooey, spicy blanket over each piece of chicken. Watch carefully as this happens quickly.

Rest and serve

Remove the chicken from the grill and let it rest for 3 to 5 minutes. This allows the juices to redistribute throughout the meat for maximum juiciness. Sprinkle with fresh cilantro and serve with lime wedges for a bright finishing touch.

My absolute favorite part of this recipe is that moment when the pepper Jack begins to melt and bubble on the grill. The aroma of the spices combined with the tangy salsa verde creates this mouthwatering anticipation that reminds me of summer cookouts with friends. My husband always hovers near the grill at this stage, waiting to snag the first piece.

Make Ahead Options

This chicken works beautifully in a meal prep routine. You can marinate the chicken up to 24 hours in advance, keeping it refrigerated in an airtight container. For even more convenience, prepare extra portions when grilling and refrigerate the cooked chicken for up to 3 days. The leftovers make excellent protein for salads, wraps, or quick dinner reheats during busy weeknights.

Perfect Pairings

The vibrant flavors in this Grilled Salsa Verde Pepper Jack Chicken call for sides that complement without competing. My family loves it with cilantro lime rice which soaks up any extra juices beautifully. A simple black bean and corn salad makes the meal complete with minimal effort. For a lower carb option, serve with grilled zucchini or a crisp green salad with avocado. The bright, tangy chicken pairs wonderfully with a cold Mexican beer or a citrusy white wine for an elevated dinner experience.

Ingredient Substitutions

Dont worry if you cant find every ingredient exactly as listed. Monterey Jack or even mozzarella can replace the pepper Jack if you prefer less heat. Any jarred salsa verde works well, though I find Trader Joes has the best balance of tanginess and spice. Chicken thighs can substitute for breasts if you prefer darker meat, just adjust cooking time accordingly. For a dairy free version, simply omit the cheese and add extra salsa verde when serving for moisture and flavor.

Storage Tips

Properly stored leftovers retain their flavor beautifully. Refrigerate any extra chicken within two hours of cooking in an airtight container for up to 3 days. To reheat, cover loosely with foil and warm in a 325°F oven for about 10 minutes to prevent drying out. Avoid microwave reheating if possible as it can make the chicken rubbery. This chicken also freezes well for up to 2 months if sealed properly. Thaw overnight in the refrigerator before gently reheating.

Recipe FAQs

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 30 minutes and up to 2 hours. This allows the flavors of the salsa verde, lime juice, and spices to penetrate the meat. Avoid marinating longer than 2 hours as the acidity in the lime juice can start to break down the chicken texture.

→ Can I use bone-in chicken instead of boneless?

Yes, you can substitute bone-in chicken, but you'll need to adjust the cooking time. Bone-in pieces typically require 7-8 minutes per side on the grill, and you should ensure the internal temperature reaches 165°F before adding the cheese.

→ What can I serve with this dish?

This chicken pairs wonderfully with Mexican-inspired sides like cilantro lime rice, black beans, grilled vegetables, or a simple green salad. Warm tortillas, guacamole, and extra salsa verde on the side also complement the flavors nicely.

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

Absolutely! Bake the marinated chicken in a 425°F oven for about 15-18 minutes, or until the internal temperature reaches 165°F. Add the cheese during the last 2-3 minutes of baking to melt it properly.

→ What brand of salsa verde works best?

Trader Joe's salsa verde is recommended in this dish for its balanced flavor profile, but any quality jarred salsa verde will work well. You can also make homemade salsa verde using tomatillos, jalapeños, cilantro, lime, and garlic for a fresher taste.

→ Is there a substitute for pepper jack cheese?

If you prefer less spice, monterey jack provides a similar melting quality without the heat. For more flavor options, try queso fresco, cotija, or even a mild cheddar. For dairy-free versions, several plant-based Mexican-style cheese alternatives are available.