Save The first time I made this salsa verde chicken, my neighbor actually leaned over the fence to ask what smelled so incredible. That tangy, vibrant aroma hitting the hot grill is something else entirely. Now it is my go-to when I want something that feels special but takes almost no effort at all.
Last summer, I served this at a backyard dinner and watched my normally picky eater cousin go back for thirds. The combination of zesty marinade and creamy cheese creates something completely addictive. Since then, it has been requested at every single family gathering.
Ingredients
- Thin sliced chicken breasts: These cook faster and more evenly, plus they soak up the marinade beautifully
- Salsa verde: Look for a jar with tomatillos as the first ingredient and plenty of cilantro
- Olive oil: Helps the marinade cling to the chicken and promotes gorgeous grill marks
- Fresh lime juice: Brightens everything and cuts through the rich cheese
- Ground cumin: Adds that essential earthy Tex-Mex backbone
- Salt and black pepper: Do not skimp here, the chicken needs proper seasoning
- Pepper Jack cheese: Creates that molten, spicy finish that makes this dish unforgettable
Instructions
- Whisk together the marinade:
- Combine the salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl until everything is thoroughly blended
- Marinate the chicken:
- Add the chicken breasts and turn them several times to coat every surface, then cover and refrigerate for at least 30 minutes up to 2 hours
- Preheat the grill:
- Get your grill to medium-high heat, around 375 to 400 degrees, so the chicken gets those gorgeous charred lines
- Grill the chicken:
- Cook the chicken for 4 to 5 minutes per side until it reaches 165 degrees internally and has beautiful grill marks
- Add the cheese:
- Place a slice of pepper Jack on each chicken breast and close the grill lid for about 1 minute until melted and bubbly
- Rest and serve:
- Let the chicken rest on a plate for a few minutes before serving with cilantro and lime wedges
Save My friend Sarah told me she puts this chicken in her kids tacos and they actually cheer at dinner time. Something about that familiar mild spice from the pepper Jack with the bright salsa verde just works for everyone.
Serving Ideas
Slice the chicken against the grain and pile it into warm corn tortillas with shredded cabbage and a drizzle of sour cream. I also love it over a bed of mixed greens with extra salsa verde as the dressing, or next to grilled corn on the cob for a complete summer meal.
Marinade Magic
The acid in the salsa verde and lime juice actually tenderizes the chicken while it sits. I have learned that even 30 minutes makes a difference, but letting it go longer just intensifies those tangy, zesty flavors throughout every bite.
Make It Your Own
Smoked paprika adds this incredible depth that makes people think you have been cooking all day. A little garlic powder never hurt anything either, and some chopped jalapeño in the marinade kicks up the heat nicely.
- Try this with shrimp, they only need about 2 minutes per side
- Makes amazing leftovers for chicken sandwiches the next day
- Double the recipe and freeze the marinated raw chicken for later
Save Something wonderful happens when fresh salsa verde hits that hot grill, creating little charred bits of flavor that make this chicken absolutely sing.
Recipe FAQ Section
- → How long should I marinate the chicken?
Marinate for at least 30 minutes to absorb the salsa verde flavors, but up to 2 hours for deeper penetration. Longer marinating won't harm the chicken, though the acidity may start to break down the texture if left beyond 2 hours.
- → Can I cook this indoors without a grill?
A grill pan or cast-iron skillet works beautifully over medium-high heat. You'll get excellent char marks and flavor, though you won't have quite the same smoky notes as outdoor grilling.
- → What can I substitute for pepper Jack cheese?
Monterey Jack provides a milder alternative, while sharp cheddar adds more tang. For a dairy-free version, try vegan pepper-style shreds or simply skip the cheese and serve with extra salsa verde.
- → How do I know when the chicken is done?
An instant-read thermometer should read 165°F (74°C) when inserted into the thickest part. The chicken should feel firm to the touch and juices should run clear, not pink.
- → Can I make this ahead of time?
The chicken can be marinated up to 24 hours in advance. Cooked chicken stores well in the refrigerator for 3-4 days and reheats beautifully, though the cheese topping is best melted fresh before serving.
- → What sides pair well with this dish?
Serve with Mexican rice, refried beans, grilled corn on the cob, or a crisp summer salad. The chicken also works perfectly sliced into tacos, over nachos, or wrapped in burritos.