why make this recipe
Grilled Salsa Verde Chicken is a tasty and easy dish that brings vibrant flavors to your table. The combination of tangy salsa verde and spicy pepper Jack cheese makes it both delicious and fun to eat. It’s perfect for a summer cookout or a quick weeknight dinner. Plus, this recipe uses simple ingredients that you probably already have at home.
how to make Grilled Salsa Verde Chicken
Ingredients:
- About 4 boneless chicken breasts, sliced thin (you’ll need 1.5 pounds)
- 3 tablespoons olive oil
- 12 ounces salsa verde
- 1 teaspoon black pepper, freshly ground
- 4 slices of pepper Jack cheese
- 2 tablespoons lime juice
- 1 teaspoon of cumin
- Salt, around 1 teaspoon or more if you want
- Some chopped fresh cilantro (toss on top if you like)
- Lime wedges for squeezing, totally up to you
Directions:
- Grab your big bowl and mix together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Drop the chicken into the marinade in the bowl. Mix it up so all the pieces get covered. Pop on some plastic wrap and put it in the fridge for at least 30 minutes or as long as 2 hours.
- Heat your grill to medium-high so it’s hot and ready for the chicken.
- Pull the chicken out of the marinade and toss the leftover liquid.
- Grill the chicken, flipping once, for about 4 to 5 minutes on each side. You want it cooked through (shoot for 165°F inside).
- With about a minute to go on the grill, set a slice of pepper Jack cheese right on each chicken piece. Shut the grill so the cheese gets all bubbly and melty.
- Let the chicken kick back off the grill for a few minutes. Sprinkle with cilantro and pass out lime wedges if that’s your thing.
how to serve Grilled Salsa Verde Chicken
Serve this delicious chicken with a side of rice or a fresh salad. You can also slice it up and put it in tacos or wraps. A dollop of extra salsa verde on top adds even more flavor!
how to store Grilled Salsa Verde Chicken
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the chicken for up to 3 months. Just remember to wrap it well to prevent freezer burn.
tips to make Grilled Salsa Verde Chicken
- For best flavor, let the chicken marinate for at least 1 hour.
- If you prefer, you can use other types of cheese or even leave it out if you want a lighter dish.
- Make sure your grill is really hot to get those nice grill marks on the chicken.
variation
You can add other spices or herbs to the marinade, like garlic powder or oregano, for different flavor profiles. Also, feel free to use chicken thighs instead of breasts for a juicier result.
FAQs
1. Can I use a different type of salsa?
Yes, you can use any type of salsa you like, depending on your taste preference.
2. What if I don’t have a grill?
You can cook the chicken in a skillet on the stove over medium-high heat, or bake it in the oven at 400°F for about 25–30 minutes.
3. Can I make it ahead of time?
Yes, you can marinate the chicken a day ahead and grill it when you’re ready to eat. Just make sure to store it properly in the fridge.
Grilled Salsa Verde Chicken
A tasty and easy dish featuring vibrant flavors from tangy salsa verde and spicy pepper Jack cheese, perfect for summer cookouts or quick weeknight dinners.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless chicken breasts, sliced thin (1.5 pounds)
- 3 tablespoons olive oil
- 12 ounces salsa verde
- 1 teaspoon black pepper, freshly ground
- 4 slices of pepper Jack cheese
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt, to taste (around 1 teaspoon)
- Chopped fresh cilantro (for topping)
- Lime wedges (for serving)
Instructions
- In a big bowl, mix together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken to the marinade, making sure all pieces are covered. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard the leftover liquid.
- Grill the chicken for about 4 to 5 minutes on each side, or until cooked through (165°F internal temperature).
- In the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken and close the grill lid to melt the cheese.
- Remove from the grill and let rest for a few minutes. Serve topped with chopped cilantro and lime wedges.
Notes
For best flavor, marinate the chicken for at least 1 hour. Other types of cheese can be used if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 90mg