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Grilled salsa verde chicken is the kind of summer supper you crave when you need something bright but hearty Simple ingredients make the marinade come alive and the pepper Jack on top gives each bite a creamy kick This one gets rave reviews anytime I fire up the grill
The marinade always makes my chicken so moist and flavorful even if I only have thirty minutes to let it sit before grilling My daughter now asks for this every time I ask what to make for dinner
Ingredients
- Thin sliced boneless skinless chicken breasts: Choose the thinnest even fillets so they cook quickly and stay juicy
- Salsa verde: Opt for one with fresh tart tomatillos Look for a jar without added sugar or thickeners
- Olive oil: Look for cold pressed and a mild flavor to let salsa verde shine
- Lime juice: Use freshly squeezed for the purest pop of acidity
- Cumin: Buy ground cumin in small quantities for freshness
- Salt and freshly ground black pepper: Sea salt or kosher salt both work great Check that your black pepper is aromatic to add a nice bite
- Pepper Jack cheese: Choose a block or pre sliced for creamy texture and those signature peppers
- Fresh cilantro: Pick bright green bunches for authentic garnish
- Lime wedges: Select limes that feel heavy and glossy
Step-by-Step Instructions
- Make the Marinade:
- Add the salsa verde olive oil lime juice cumin salt and black pepper to a large zip top bag Use your hands to smoosh everything around so the flavors blend well
- Marinate the Chicken:
- Place your chicken breasts in the bag Seal it up and move the chicken around so every piece is coated Place it flat in the fridge for at least thirty minutes Overnight makes the flavor even more intense
- Prep the Grill:
- Brush your grill grates lightly with oil and preheat to medium high You want the grates hot so the chicken does not stick
- Grill the Chicken:
- Place the chicken directly on the grill Close the lid and cook for five minutes Flip each piece over with tongs close the lid again and cook another four minutes The juices should run clear and the chicken should look golden with grill marks
- Melt the Cheese:
- Reduce the grill heat to medium low Top each piece of chicken with a slice of pepper Jack Close the lid one last time and let the cheese melt for about one minute The cheese should bubble but not slide off
- Garnish and Serve:
- Transfer the chicken to a plate Sprinkle with fresh cilantro and serve with lime wedges Season to taste with extra salsa or a pinch of salt if you like
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The way pepper Jack melts across the chicken always reminds me of my grandmother’s summer cookouts We would all grab a piece straight from the platter before it ever hit the table
Storage Tips
Store leftover chicken tightly covered in the fridge for up to five days Slice before chilling for easier lunches later Warm gently in the microwave or enjoy cold over salad
Ingredient Substitutions
Swap out chicken breasts for chicken thighs if you want even juicier results No salsa verde Work with cooked tomatillos blended with green chilies and a squeeze of lime Any melty cheese like Monterey Jack or mozzarella can stand in for pepper Jack in a pinch
Serving Suggestions
Layer slices of grilled chicken into tortillas for fast tacos Add a dollop of sour cream and a handful of shredded lettuce Pile on a bed of rice and black beans for a hearty burrito bowl Or just pair with grilled vegetables and your favorite summer salad
Cultural Context
Salsa verde has roots in Mexican cuisine with its base of tomatillos peppers and cilantro Marinating chicken in it gives a flash of Mexican flavor in an easy weeknight way My family always raves about how festive the kitchen feels as soon as the grill smoke rises
Recipe FAQs
- → What type of chicken works best?
Thin-sliced boneless skinless chicken breasts are great for quick and even grilling, staying tender and juicy.
- → How long should the chicken marinate?
Let the chicken soak in the marinade for at least 30 minutes in the fridge, or overnight for maximum flavor.
- → Can I use a different cheese?
Pepper Jack adds mild heat, but Monterey Jack, mozzarella, or cheddar also melt well and taste great.
- → How do I know the chicken is cooked?
Grill until the chicken reaches 165°F internally, or until juices run clear and the meat is no longer pink.
- → What can I serve on the side?
Cilantro, lime wedges, grilled vegetables, or a fresh salad make tasty accompaniments to this dish.