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
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)
Lime wedges (optional, for serving)
Instructions
In a zip-top bag, combine salsa verde, olive oil, lime juice, cumin, salt, and pepper.
Add chicken, seal, and massage to coat. Refrigerate for at least 30 minutes or overnight.
Preheat grill to medium-high. Oil the grates.
Grill chicken for 5 minutes with lid closed. Flip and grill for 4 more minutes or until internal temperature reaches 165°F (74°C).
Reduce heat to medium-low. Top each chicken piece with Pepper Jack cheese and close lid to melt (about 1 minute).
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