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This vibrant and flavorful grilled chicken is marinated in a tangy salsa verde with a kick of cumin and lime, then topped with melted pepper Jack cheese for a spicy, cheesy finish. Perfect for a quick and delicious meal that brings restaurant quality flavors to your dinner table.
I discovered this recipe during a summer cookout when I wanted something beyond basic grilled chicken. After one bite, my husband declared it needed to be in our regular rotation. Now it's our go-to when we want something with bold flavor without much fuss.
Ingredients
- Thin sliced boneless skinless chicken breasts: Ensure quick and even cooking while staying juicy
- Salsa verde: Provides instant flavor complexity with minimal effort. Trader Joe's version offers the perfect balance of tanginess
- Olive oil: Helps the marinade adhere to the chicken and prevents sticking during grilling
- Fresh lime juice: Brightens the entire dish with essential acidity
- Cumin: Adds an earthy depth that complements the tomatillos in the salsa verde
- Salt and pepper: Crucial for enhancing all the flavors. Choose freshly ground pepper for best results
- Pepper Jack cheese: Creates a melty topping with just the right amount of spice. Look for a quality brand that melts well
- Fresh cilantro: Optional but adds a pop of color and herbaceous flavor
- Lime wedges: Serving with these allows everyone to add extra brightness as desired
Step-by-Step Instructions
- Create the Marinade:
- Combine salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl. Whisk thoroughly to incorporate all ingredients, making sure the oil is fully integrated with the salsa. This creates a marinade that will both tenderize and flavor the chicken.
- Marinate the Chicken:
- Add chicken breasts to the bowl and toss until each piece is thoroughly coated. Press the chicken into the marinade, making sure every inch is covered. Cover the bowl and refrigerate for at least 30 minutes but no more than 2 hours; the lime juice can start to break down the protein if left too long.
- Prepare the Grill:
- Preheat your grill to medium high heat, around 400°F. Clean the grates thoroughly and oil them to prevent sticking. A properly heated grill ensures nice grill marks and prevents the chicken from sticking.
- Grill the Chicken:
- Remove chicken from marinade, allowing excess to drip off. Place chicken on the hot grill and cook for 4 to 5 minutes until nice grill marks appear. Flip once and cook another 4 to 5 minutes until the internal temperature reaches 165°F.
- Add the Cheese:
- During the final minute of cooking, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to create an oven-like environment that melts the cheese perfectly without burning it.
- Rest and Serve:
- Transfer the chicken to a plate and let it rest for 3 to 5 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum juiciness. Garnish with cilantro and serve with lime wedges.
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The salsa verde is truly the star ingredient in this recipe. I discovered its versatility years ago when experimenting with marinades. What makes it special is how the acidity from the tomatillos naturally tenderizes the chicken while infusing it with flavor. My family story with this dish began when my daughter, who normally picks at her dinner, cleaned her plate and asked for seconds the first time I made it.
Serving Suggestions
This versatile chicken pairs beautifully with so many sides. For a complete meal, I recommend serving it with cilantro lime rice and grilled vegetables. The rice soaks up any extra juices from the chicken while the vegetables add color and nutrition. For a lighter option, serve it over a bed of mixed greens with avocado slices and a drizzle of lime crema. When hosting friends, I often slice the chicken and serve it with warm tortillas, fresh pico de gallo, and guacamole for DIY tacos that always impress.
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Make Ahead and Storage
This chicken is perfect for meal planning. You can prepare the marinade and chicken up to 24 hours in advance, keeping them separate until you're ready to marinate. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat without drying out the chicken, place it in a 300°F oven covered with foil until warmed through, about 10 minutes. For freezing, cool the chicken completely then wrap individual portions tightly in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Easy Variations
The beauty of this recipe lies in its adaptability. For a smokier flavor, add 1 teaspoon of chipotle powder to the marinade. If you prefer less heat, substitute Monterey Jack for the pepper Jack cheese. To make it even more substantial, add sliced avocado on top of the melted cheese after grilling. For a fresh twist, incorporate 2 tablespoons of chopped fresh herbs like oregano or basil into the marinade. When cooking for a crowd, double the recipe and slice the finished chicken to serve as an appetizer with toothpicks.
Ingredient Substitutions
No salsa verde? Make a quick version by blending 4 tomatillos, 1 jalapeño, 2 garlic cloves, half a white onion, and a handful of cilantro. If you're avoiding dairy, try topping with sliced avocado instead of cheese. Chicken thighs work beautifully in place of breasts, offering more flavor and forgiveness if slightly overcooked. For a citrus variation, substitute orange juice for the lime juice. Vegetarians can apply this same marinade and technique to portobello mushrooms or firm tofu with excellent results.
Frequently Asked Questions
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes or up to 2 hours for the best flavor absorption.
- → Can I use a different cheese instead of pepper Jack?
Yes, you can substitute pepper Jack with Monterey Jack, cheddar, or any cheese of your choice for a milder or different flavor.
- → What temperature should the chicken be cooked to?
Cook the chicken until it reaches an internal temperature of 165°F to ensure it’s fully cooked and safe to eat.
- → Can I use a grill pan instead of an outdoor grill?
Yes, you can use a grill pan on the stove to cook the chicken if you don’t have access to an outdoor grill.
- → How do I prevent the chicken from sticking to the grill?
Brush the grill grates with oil before cooking and ensure the grill is preheated to medium-high heat to prevent sticking.
- → What sides pair well with this dish?
Great side options include Mexican rice, grilled vegetables, a fresh salad, or warm tortillas for a well-rounded meal.
- → Can I prepare this dish in advance?
You can marinate the chicken in advance and refrigerate it for up to 2 hours. Grill and top with cheese just before serving.