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This vibrant grilled chicken brings weeknight excitement with a bright salsa verde marinade and gooey pepper Jack cheese. The tangy and spicy flavors come together so quickly your biggest challenge might be waiting for the chicken to marinate. This is a lively dish I whip up when I want something bold but do not want to spend all night in the kitchen.
I first put this together after a market trip when I had leftover salsa verde and some pepper Jack cheese to use up. Now it is a staple when the grill is roaring and I want something mouthwatering without fuss or fancy ingredients.
Ingredients
- Thin sliced boneless skinless chicken breasts: choose evenly sized pieces so they cook at the same rate
- Salsa verde: pick a fresh jar with bold color and check that the first ingredient is tomatillos for best flavor
- Olive oil: look for extra virgin for richness in the marinade
- Lime juice: use fresh limes for their bright zesty taste
- Cumin: pick ground cumin that smells earthy and clean
- Salt: use fine sea salt so it dissolves fully
- Freshly ground black pepper: grind just before using for freshness
- Pepper Jack cheese: opt for slices with good marbling of peppers for kick
- Fresh cilantro (optional): adds colorful garnish and a fresh herby layer
- Lime wedges (optional): brightens and sharpens the finished dish
Step-by-Step Instructions
- Marinate the Chicken:
- Combine salsa verde olive oil lime juice cumin salt and black pepper in a large bowl Whisk until thoroughly blended Add chicken and toss until all pieces are evenly coated Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor
- Preheat the Grill:
- Set your grill to medium-high heat Give the grates a good scrub and lightly oil them to prevent sticking You want a hot clean surface for a good sear
- Grill the Chicken:
- Remove chicken from marinade and let any excess drip off Lay the chicken flat on the grill Cook for 4 to 5 minutes per side or until golden grill marks appear and chicken reaches an internal temperature of 165 degrees F
- Melt the Cheese:
- With one minute left place a slice of pepper Jack cheese on each breast Close the grill lid and allow cheese to melt it should bubble and drape over the sides
- Rest and Serve:
- Transfer the chicken to a plate and let rest for three minutes Garnish with minced cilantro and serve with lime wedges for a pop of brightness
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I always look forward to the melty pepper Jack finish The blend of creamy cheese with tangy salsa and zippy lime reminds me of grilling on warm summer evenings with my family when everyone crowds around the table for seconds
Storage Tips
Store cooled chicken in an airtight container in the fridge where it will keep for up to three days To reheat place slices in a covered skillet on low just until warmed through This keeps the cheese gooey and prevents the chicken from drying out
Ingredient Substitutions
If you cannot find salsa verde you can blend roasted tomatillos with green chilies and a pinch of garlic For cheese Monterey Jack works well but it will not bring as much spice as pepper Jack You can use boneless thighs if you prefer juicier darker meat
Serving Suggestions
Pile this cheesy chicken atop cilantro rice with grilled corn for a Tex-Mex feast Or slice it thinly and lay over a fresh salad for a lighter meal I also like to add a spoonful of extra salsa verde before serving for more tang
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Cultural Context
Salsa verde is a classic in Mexican and Tex-Mex cooking with its roots in tomatillo based sauces This recipe brings together those fresh zesty flavors with the American love for melting cheese on everything It is a dish that feels festive but is still healthy and weeknight fast
Frequently Asked Questions
- → Can I use a different cheese instead of pepper Jack?
Yes, Monterey Jack, mozzarella, or cheddar work well if you prefer a milder or different flavor profile.
- → How can I make this dish less spicy?
Choose a mild salsa verde and substitute a milder cheese like Monterey Jack to control the heat.
- → What sides pair best with grilled salsa verde chicken?
Rice, grilled vegetables, or a simple green salad all complement the tangy and spicy flavors nicely.
- → Can I prepare the chicken ahead of time?
You can marinate the chicken up to 2 hours ahead and keep it refrigerated before grilling for best flavor.
- → Is this dish suitable for a gluten-free diet?
Yes, all main ingredients are naturally gluten-free, but always verify your salsa verde and cheese are certified gluten-free if needed.
- → Can I cook the chicken without a grill?
Absolutely! Use a grill pan or bake the marinated chicken breasts in the oven at 425°F until cooked through, then top with cheese.