1. How long should I marinate the chicken for Grilled Salsa Verde Pepper Jack Chicken?

For the best flavor, marinate the chicken for at least 30 minutes. However, for maximum flavor, marinating overnight is recommended. The longer the chicken sits in the salsa verde marinade, the more the flavors penetrate the meat, making it even juicier and tastier.

2. Can I make Grilled Salsa Verde Pepper Jack Chicken without a grill?

Yes! If you don’t have a grill, you can bake the chicken in the oven. Preheat the oven to 375°F (190°C) and bake the marinated chicken for 25-30 minutes, or until it reaches an internal temperature of 165°F. You can also cook the chicken in a skillet over medium heat on the stove for a similar result.

3. Can I use a different type of cheese instead of pepper Jack?

While pepper Jack cheese is ideal for its creamy texture and mild spice, you can substitute it with other cheeses such as Monterey Jack, cheddar, or even a mix of your favorite melty cheeses. The key is to ensure the cheese melts well on the chicken to provide a gooey, flavorful topping.

4. How can I store leftovers of Grilled Salsa Verde Pepper Jack Chicken?

Once the chicken has cooled, store it in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave it for 30-second intervals or reheat it on the stove or grill for a few minutes to restore its juiciness

Grilled Salsa Verde Pepper Jack Chicken – 5-Star Recipe

Name: Grilled Salsa Verde Pepper Jack Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mexican/Tex-Mex
Ingredients: 1 ½ pounds thin-sliced boneless skinless chicken breasts; 12 ounces salsa verde; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon cumin; 1 teaspoon salt (or more, to taste); 1 teaspoon freshly ground black pepper; 4 slices pepper Jack cheese (or as desired); Fresh cilantro (optional, for garnish); Lime wedges (optional, for serving)

Description

Grilled Salsa Verde Pepper Jack Chicken is a flavorful and juicy dish made with a tangy salsa verde marinade and topped with creamy, melted pepper Jack cheese. The zesty flavors from the salsa and the smokiness from the grill make this recipe a perfect choice for a quick, easy, and satisfying meal.

Ingredients

Scale

1 ½ pounds thin-sliced boneless skinless chicken breasts
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon salt (or more, to taste)
1 teaspoon freshly ground black pepper
4 slices pepper Jack cheese (or as desired)
Fresh cilantro (optional, for garnish)
Lime wedges (optional, for serving)

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Instructions

In a large zip-top plastic bag, add all ingredients except the cheese and cilantro. Seal the bag and shake to evenly coat the chicken.
Refrigerate the chicken and let it marinate for at least 30 minutes (or overnight for more flavor).
Preheat the grill to medium-high heat and lightly oil the grill grates.
Add the marinated chicken to the grill. Grill for about 5 minutes on the first side with the lid closed, then flip and cook for about 4 minutes on the second side until the chicken is cooked through.
Reduce the heat to medium-low, add a slice of pepper Jack cheese on each chicken breast, and close the lid for 1 minute until the cheese has melted.
Optional: Garnish with fresh cilantro and serve with lime wedges.

Notes

For even cooking, pound the chicken to a uniform thickness.
Feel free to marinate the chicken overnight for deeper flavor.
If you don’t have a grill, bake the chicken in the oven at 375°F for about 25-30 minutes.
Use other cheeses like Monterey Jack or cheddar if you prefer a milder flavor.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican/Tex-Mex

Nutrition

Serving Size: 1 piece of chicken
Calories: 412 kcal
Sugar: 6g
Sodium: 1518mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0.02g
Carbohydrates: 7g
Fiber: 0.4g
Protein: 41g
Cholesterol: 128mg