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

Yes, alternative methods such as broiling, pan-searing, or using a grill pan are effective. These techniques maintain the dish's delicious essence without needing an outdoor grill.

What's the best cheese substitute if I don't have pepper jack for this grilled chicken recipe?

If pepper jack isn't available, try using Monterey Jack or mozzarella for their similar melting qualities and mild flavor, or opt for cheddar for a sharper taste.

How spicy is this Mexican Grilled Chicken recipe?

The spiciness is moderate and can be adjusted. Use extra pepper jack or add slices of fresh jalapeños for more heat, or tone it down by selecting a milder cheese and reducing added spices.

Can I use the same marinade for Crockpot Salsa Verde Chicken?

Indeed you can. However, adapt cooking methods for the Crockpot by increasing marinating time and ensuring the chicken is fully submerged in salsa verde for optimal flavor infusion.

How do I ensure my Grilled Salsa Verde Chicken stays juicy and doesn't dry out?

Maintain moisture by not overcooking. Use a meat thermometer to check that the internal temperature hits 165°F. Keeping your grill at a medium heat and lid closed helps lock in juices.

Grilled Salsa Verde Pepper Jack Chicken: Discover a Zesty Delight !

Name: Grilled Salsa Verde Pepper Jack Chicken: Perfect BBQ Delight
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts); 12 ounces salsa verde (Trader Joe’s recommended); 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, finely minced (optional, for garnish); Lime wedges (optional, for serving)

Description

Grilled Salsa Verde Pepper Jack Chicken is a quick, flavor-packed dinner featuring juicy marinated chicken, tangy salsa verde, and melted pepper Jack cheese. Perfect for busy weeknights or casual gatherings, this recipe delivers bold taste in just 30 minutes.

Ingredients

Scale

1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)

12 ounces salsa verde (Trader Joe’s recommended)

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, finely minced (optional, for garnish)

Lime wedges (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

1. Add chicken, salsa verde, olive oil, lime juice, cumin, salt, and pepper to a large zip-top bag. Seal and massage to coat chicken evenly.

2. Refrigerate for at least 15 minutes, or overnight, to marinate.

3. Lightly oil grill grates and preheat grill to medium-high heat.

4. Place chicken on the grill, cover, and cook for about 5 minutes on the first side.

5. Flip, cover, and cook for about 4 minutes, or until cooked through.

6. Reduce heat to medium-low, place one slice of cheese on each chicken breast, cover, and cook about 1 minute until cheese melts.

7. Garnish with cilantro, serve with lime wedges, and adjust seasoning as desired.

Notes

Chicken can be stored in an airtight container in the fridge for up to 5 days.

For extra flavor, marinate overnight.

Pair with grilled vegetables, rice, or a fresh salad for a complete meal.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Grilling
Cuisine: Mexican-American

Nutrition

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