What's a summer meal without the sizzle of the grill? This Zesty Salsa Verde Grilled Chicken is a dish that's bursting with bright, tangy flavor and a satisfying spicy kick. It takes a simple chicken breast and transforms it into a juicy, flavorful centerpiece, all tied together with a layer of gooey, melted pepper jack cheese.

The magic is in the marinade. Using a store-bought or homemade salsa verde as a base, you infuse the chicken with a bold, zesty flavor that becomes even more delicious on the grill. The final touch of melting pepper jack cheese adds a creamy, spicy element that perfectly complements the tangy chicken. It's an easy recipe that is perfect for a weeknight dinner but feels special enough for a weekend gathering.

Zesty Salsa Verde Grilled Chicken with a Pepper Jack Kick!

Yields: 4 servings

Prep time: 15 minutes (plus 30 minutes to marinate)

Cook time: 15-20 minutes

Ingredients

  • For the Chicken:

    • 4 boneless, skinless chicken breasts

    • 1 ½ cups salsa verde (store-bought or homemade)

    • 1 tablespoon olive oil

    • Salt and black pepper

  • For the Kick:

    • 4 slices of pepper jack cheese

  • For Serving:

    • Tortillas or rice

    • Sliced avocado

    • Fresh cilantro

Instructions

1. Marinate the Chicken

  1. Prepare Chicken: Trim any excess fat from the chicken breasts. Place the chicken in a large resealable bag or a dish.

  2. Add Marinade: Pour 1 cup of the salsa verde over the chicken. Seal the bag and massage the marinade into the chicken.

  3. Marinate: Place the chicken in the refrigerator to marinate for at least 30 minutes, or up to 2 hours.

2. Grill the Chicken

  1. Preheat Grill: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.

  2. Grill: Remove the chicken from the marinade, letting any excess drip off. Season both sides with salt and pepper. Place the chicken on the grill.

  3. Cook: Grill the chicken for 6-8 minutes per side, depending on thickness, until a beautiful char develops and the chicken is cooked through. The internal temperature should reach 165°F (74°C).

3. Add the Cheese and Serve

  1. Add Cheese: During the last 2 minutes of grilling, top each chicken breast with a slice of pepper jack cheese. Close the lid and let the cheese melt.

  2. Rest: Remove the chicken from the grill and let it rest for 5 minutes before serving. This is a crucial step for a juicy result.

  3. Serve: Serve the chicken with the remaining ½ cup of salsa verde on the side. It's delicious on its own, with tortillas and sliced avocado, or over a bed of rice.

Pro-Tips for a Perfect Chicken

  • Pound for Even Cooking: If your chicken breasts are of uneven thickness, you can place them between two pieces of plastic wrap and pound them gently with a mallet. This ensures they cook evenly and don’t dry out.

  • Don't Over-Marinate: While a longer marinade time adds flavor, too long (over 4 hours) can cause the chicken to break down because of the acidity in the salsa.

  • The Best Temperature: Using a meat thermometer is the best way to guarantee your chicken is cooked to perfection without drying it out.

  • Get Creative with Toppings: You can add other toppings to the melted cheese, like sliced jalapeños, crispy bacon, or a spoonful of guacamole.

  • Simple is Best: A simple, high-quality salsa verde is all you need for the marinade. It brings all the flavor without any extra work.