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This vibrant and flavorful Salsa Verde Grilled Chicken transforms boring chicken breasts into a mouthwatering feast with minimal effort. The tangy green salsa creates an instant marinade that infuses the chicken with Mexican-inspired flavors while keeping every bite incredibly juicy and tender.
I first made this chicken for an impromptu summer gathering when I needed something impressive without spending hours in the kitchen. The melty pepper jack cheese and bright salsa verde combination had everyone requesting the recipe before dessert was even served.
Ingredients
- Thin sliced chicken breasts ensure quick even cooking and maximum flavor absorption
- Salsa verde provides instant flavor complexity without measuring multiple ingredients
- Olive oil helps the marinade adhere and prevents sticking on the grill
- Lime juice brightens the flavor profile and tenderizes the chicken
- Cumin adds earthy warmth that complements the tangy salsa
- Pepper Jack cheese creates that irresistible melty layer with a mild kick
- Fresh cilantro brightens the finished dish look for vibrant green bunches with no wilting
Step-by-Step Instructions
- Marinate The Chicken
- Combine salsa verde olive oil lime juice cumin salt and pepper in a zip top bag. Add chicken breasts and make sure each piece is fully coated. Allow to marinate for at least 30 minutes though overnight creates the most flavor penetration.
- Prepare Your Grill
- Preheat your grill to medium high heat around 400°F. Lightly oil the grates to prevent sticking which can tear the chicken and cause flare ups. A clean grill ensures better grill marks and flavor.
- Grill The Chicken
- Place marinated chicken on the hot grill and close the lid. Cook for about 5 minutes until you see nice grill marks forming and the chicken releases easily from the grates. Flip and cook another 4 minutes with the lid closed until internal temperature reaches 165°F.
- Melt The Cheese
- Reduce heat to medium low and place a slice of pepper jack cheese on each chicken breast. Close the lid and let the residual heat melt the cheese for about 1 minute until it becomes gooey and slightly bubbling at the edges.
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The salsa verde is truly the magic ingredient in this recipe. I discovered this shortcut years ago when I was craving complex flavors but lacked the time to make a scratch marinade. The combination of tomatillos chiles and herbs in the salsa creates layers of flavor that would normally require multiple ingredients and preparation steps.
Make Ahead Options
This chicken is perfect for meal planning. You can marinate the chicken up to 24 hours before cooking which actually improves the flavor. The fully cooked chicken reheats beautifully in the microwave or covered in a 325°F oven until warmed through. The cheese will re melt and maintain that delicious gooey texture.
Serving Suggestions
Create a complete Mexican inspired feast by pairing this chicken with cilantro lime rice and black beans. For a lighter option serve alongside a simple avocado salad or wrapped in lettuce leaves. During summer months I often serve this with grilled corn on the cob brushed with chili lime butter for a cohesive outdoor meal that feels special but requires minimal effort.
Indoor Cooking Method
No grill? No problem. This chicken adapts perfectly to indoor cooking methods. Use a cast iron grill pan over medium high heat following the same cooking times. Alternatively bake marinated chicken at 375°F for 20 25 minutes until cooked through then add cheese and broil for 1 2 minutes until melted and bubbling. The flavor profile stays intact regardless of cooking method.
Recipe Q&A
- → Can I use bone-in chicken for this dish?
Yes, you can use bone-in chicken, but you'll need to adjust the cooking time. Bone-in pieces typically require 8-10 minutes per side depending on thickness. Use a meat thermometer to ensure they reach 165°F internal temperature.
- → What's the best side dish to serve with this chicken?
This chicken pairs beautifully with cilantro-lime rice, grilled vegetables, corn tortillas, or a fresh green salad. For a complete Mexican-inspired meal, serve with black beans and avocado slices.
- → Can I cook this in the oven instead of grilling?
Absolutely! Bake the marinated chicken at 375°F for about 20-25 minutes until it reaches 165°F internally. Add the cheese during the last 5 minutes of cooking until melted.
- → What can I use instead of pepper jack cheese?
Monterey Jack, Colby Jack, or even mozzarella make good substitutes. For a more authentic Mexican flavor, try queso fresco or queso asadero, though these won't melt quite like pepper jack.
- → Can I prepare the chicken marinade ahead of time?
Yes! The marinade can be prepared up to 3 days ahead and stored in the refrigerator. You can also freeze the chicken in the marinade for up to 3 months for an easy meal prep option.
- → What type of salsa verde works best?
While the recipe suggests Trader Joe's, any store-bought salsa verde works well. You can also make homemade salsa verde with tomatillos, jalapeños, onion, garlic, and cilantro for even more fresh flavor.