Grilled Salsa Verde Chicken is the perfect dish for those busy weeknights when you crave something delicious yet simple. Packed with zesty flavors from the salsa verde and a hint of spice from the pepper Jack cheese, this chicken dish is sure to impress. Plus, it’s customizable to suit your taste—add more lime, fresh cilantro, or serve it alongside your favorite sides.
Recipe Information
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 34 grams
Carbohydrates: 5 grams
Fat: 18 grams
Fiber: 0 grams
Sugar: 1 gram
Sodium: 590 mg
Why Make Grilled Salsa Verde Chicken
This Grilled Salsa Verde Chicken is not only quick to prepare, but it is also a health-conscious choice for families and individuals alike. The combination of lean chicken with the fresh zing of salsa verde and lime juice makes for a dish that is not only tasty but also nutritious. Moreover, it’s versatile—whether you want to serve it on a bed of rice, in a salad, or in tacos, the options are endless!
How to Make Grilled Salsa Verde Chicken Step by Step
Ingredients
- About 4 boneless chicken breasts, sliced thin (you’ll need 1.5 pounds)
- 3 tablespoons olive oil
- 12 ounces salsa verde
- 1 teaspoon black pepper, freshly ground
- 4 slices of pepper Jack cheese
- 2 tablespoons lime juice
- 1 teaspoon of cumin
- Salt, around 1 teaspoon or more if you want
- Some chopped fresh cilantro (toss on top if you like)
- Lime wedges for squeezing, totally up to you
Directions
- Grab your big bowl and mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Drop the chicken into the marinade in the bowl. Mix it up so all the pieces get covered. Pop on some plastic wrap and put it in the fridge for at least 30 minutes or as long as 2 hours.
- Heat your grill to medium-high so it’s hot and ready for the chicken.
- Pull the chicken out of the marinade and toss the leftover liquid. Grill the chicken, flipping once, about 4 to 5 minutes on each side. You want it cooked through (shoot for 165°F inside).
- With about a minute to go on the grill, set a slice of pepper Jack cheese right on each chicken piece. Shut the grill so the cheese gets all bubbly and melty.
- Let the chicken kick back off the grill for a few minutes. Sprinkle with cilantro and pass out lime wedges if that’s your thing.
How to Serve Grilled Salsa Verde Chicken
Serve Grilled Salsa Verde Chicken alongside a fresh green salad and some grilled vegetables for a light yet satisfying meal. Alternatively, you can slice the chicken and toss it into tacos with avocado and chopped onions. For a heartier option, pair it with rice or quinoa drizzled with extra lime juice.
How to Store Grilled Salsa Verde Chicken
Store any leftover Grilled Salsa Verde Chicken in an airtight container in the fridge for up to four days. To reheat, simply warm it in the microwave or on a skillet over low heat until heated through. If you want to freeze it, ensure it’s well-wrapped in plastic and then placed in a freezer-safe bag. It can last up to three months in the freezer.
Expert Tips for Cooking Grilled Salsa Verde Chicken
- Marinate the chicken for the full 2 hours for maximum flavor infusion.
- Use a meat thermometer to check for doneness; 165°F is the target temperature.
- Experiment with different types of cheese—like Monterey Jack or cheddar—for a unique twist.
- For extra zest, add sliced jalapeños to the marinade or as a topping.
- Make sure your grill is preheated well so you get those beautiful grill marks and a nice sear.
Delicious Variations of Grilled Salsa Verde Chicken
- For a spicy kick, add diced fresh jalapeños or a dash of your favorite hot sauce to the marinade.
- Consider a herbed version by mixing in fresh chopped basil or oregano with the marinade.
- If you’re looking for a lighter option, swap out the chicken for grilled portobello mushrooms or zucchini for a vegetarian option.
Conclusion
Grilled Salsa Verde Chicken is a delightful dish that brings together bold flavors and a quick cooking process. With its versatility in customization and serving options, it’s a recipe you’ll want to add to your collection. Give it a try, and enjoy the burst of fresh taste and simplicity it brings to your table!
Grilled Salsa Verde Chicken
Ingredients
For the marinade
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon salt or more if desired
Main ingredients
- 1.5 pounds boneless chicken breasts, sliced thin
- 4 slices pepper Jack cheese
- chopped fresh cilantro for garnish
- lime wedges for squeezing
Instructions
Preparation
- In a large bowl, mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken to the marinade and mix to coat all pieces. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably up to 2 hours.
Grilling
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard the leftover liquid. Grill the chicken for about 4 to 5 minutes on each side until cooked through (165°F internally).
- In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
Serving
- Let the chicken rest for a few minutes after grilling. Sprinkle with cilantro and serve with lime wedges.
