If you’re looking for something that’s bold, juicy, and just the right kind of spicy, say hello to your new favorite dinner: grilled salsa verde chicken. With just a few pantry staples and a bottle of zesty salsa verde, you can transform everyday chicken breasts into a melty, flavor-packed meal that feels anything but ordinary.
Let’s be honest—weeknight dinners can feel a bit blah after a while. But this grilled chicken recipe adds a punch of personality to your plate. It’s tangy, cheesy, and infused with just enough spice to keep things interesting without scaring off the picky eaters. Bonus: it’s grill-friendly, low-fuss, and perfect for warm evenings or anytime you want to channel summer vibes.
Why You’ll Love This Grilled Salsa Verde Chicken
This grilled salsa verde chicken hits that sweet spot between fresh and fiery. The salsa verde marinade is tangy and aromatic, while the Pepper Jack cheese brings in that creamy, spicy richness. Together, they make every bite memorable. Whether you’re feeding your family or entertaining friends, it’s a dish that looks impressive but takes minimal effort. And yes, it reheats like a dream.
Ingredients
- 1.5 lbs thin-sliced boneless skinless chicken breasts
- 12 oz salsa verde
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp salt (or to taste)
- 1 tsp freshly ground black pepper
- 4 slices Pepper Jack cheese (or more if desired)
- Fresh cilantro, minced (optional, for garnish)
- Lime wedges (optional, for serving)
Steps to Make It
- In a large zip-top bag, combine salsa verde, olive oil, lime juice, cumin, salt, and pepper.
- Add the chicken, seal the bag, and massage everything together so the marinade coats the meat.
- Refrigerate for at least 30 minutes (or overnight if you’ve got the time).
- Preheat your grill to medium-high and lightly oil the grates.
- Place chicken on the grill and cook for about 5 minutes with the lid closed.
- Flip the chicken and cook another 4 minutes, or until it hits 165°F (74°C) internally.
- Reduce heat to medium-low, top each piece with Pepper Jack cheese, and close the lid to melt (about 1 minute).
- Garnish with cilantro and serve with lime wedges. Add extra salsa, salt, or pepper if you like a little extra zing.
Cooking Tips
- Want to kick it up a notch? Add sliced jalapeños under the cheese before melting.
- Use a meat thermometer for perfect doneness every time.
- No grill? No problem. You can sear the chicken in a skillet and finish it in the oven.
- Let the chicken rest a few minutes before slicing to keep it juicy.
A Bite of Nostalgia
This recipe came to life one summer evening when my neighbor brought over a jar of homemade salsa verde. I had chicken, cheese, and not much else, so I threw everything on the grill with crossed fingers. Well, it turned into one of those “can you write that down?” kind of meals. Now, it’s a regular guest at our patio dinners and a favorite among friends who think I fussed way more than I did.
Perfect Pairings
Serve this up with grilled corn on the cob, a crisp garden salad, or some smoky black beans and rice. Craving crunch? Toss together a quick cabbage slaw with lime and a touch of honey. And don’t forget the tortilla chips—you’ll want something to scoop up all that leftover salsa verde goodness.
Storing Your Leftovers
Leftover grilled chicken keeps well in an airtight container in the fridge for up to 4 days. It’s excellent sliced over salads, tucked into wraps, or layered into quesadillas. For freezing, wrap tightly and store for up to 3 months. Just reheat in the oven or skillet until warmed through.
FAQs
Can I use chicken thighs instead?
Definitely! Thighs stay super juicy and are great for grilling.
Can I bake instead of grilling?
Yes. Bake at 400°F (200°C) for about 20–25 minutes, then broil to melt the cheese.
Is this salsa verde marinade spicy?
It depends on your salsa. Most store-bought versions are mild to medium, but you can go spicier if you’re brave!
Can I prep this grilled chicken recipe ahead of time?
Absolutely. Marinate the night before and keep in the fridge until you’re ready to grill.
Dinner, Done Right
When dinner needs to be fast, flavorful, and just a bit fiery, this grilled salsa verde chicken delivers. With gooey Pepper Jack cheese and a salsa verde marinade that packs a citrusy punch, it’s the kind of weeknight winner that makes everyone ask for seconds. Whether you’re grilling for the family or just craving something craveable, this one’s a keeper.
Print
Zing into Summer: Grilled Salsa Verde Chicken with Pepper Jack
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
Grilled Salsa Verde Chicken is bold, juicy, and perfectly cheesy with Pepper Jack melted on top. Marinated in tangy salsa verde with lime and spices, it’s a quick, flavor-packed dinner ideal for grilling season—or anytime you want to shake up your chicken game.
Ingredients
-
1.5 lbs thin-sliced boneless skinless chicken breasts
-
12 oz salsa verde
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3 tbsp olive oil
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2 tbsp lime juice
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1 tsp ground cumin
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1 tsp salt (or to taste)
-
1 tsp freshly ground black pepper
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4 slices Pepper Jack cheese (or more if desired)
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Fresh cilantro, minced (optional)
-
Lime wedges (optional, for serving)
Instructions
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In a zip-top bag, combine salsa verde, olive oil, lime juice, cumin, salt, and pepper.
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Add chicken, seal, and massage to coat. Refrigerate for at least 30 minutes or overnight.
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Preheat grill to medium-high. Oil the grates.
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Grill chicken for 5 minutes with lid closed. Flip and grill for 4 more minutes or until internal temperature reaches 165°F (74°C).
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Reduce heat to medium-low. Top each chicken piece with Pepper Jack cheese and close lid to melt (about 1 minute).
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Garnish with cilantro and serve with lime wedges and extra salsa if desired.
Notes
Swap chicken breasts with thighs for added juiciness.
Can be cooked in a skillet and finished in the oven.
Rest cooked chicken for 5 minutes before serving.
Optional: Add sliced jalapeños under cheese for extra heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired