There’s something magical about grilled chicken when it’s soaked in a bright, tangy marinade.
This grilled salsa verde chicken is one of my absolute favorites—it’s packed with citrusy spice, a little kick from the cheese, and so incredibly easy to make.
Perfect for busy weeknights, summer cookouts, or when you just want something fresh and bold in under an hour.
Why I Love This Recipe
The salsa verde marinade gives the chicken so much depth with almost no effort.
It’s fast—just marinate, grill, and go.
Pepper Jack cheese adds a spicy, creamy finish I can’t resist.
Pairs beautifully with anything from rice to tacos or a simple salad.
What You’ll Need (Ingredient Highlights)
Thin-sliced chicken breasts – cook quickly and evenly, perfect for the grill.
Salsa verde – tangy, mildly spicy, and full of flavor (Trader Joe’s works great!).
Lime juice + olive oil – adds brightness and helps tenderize the meat.
Cumin + black pepper – warm, earthy spices that balance the zing.
Pepper Jack cheese – melty with a hint of heat, great for finishing.
Cilantro + lime wedges – optional but elevate the whole plate.
Pro Tips Before You Start
Marinate the chicken for at least 30 minutes to soak in maximum flavor.
Use a meat thermometer—165°F is your magic number for juicy, safe chicken.
Thin breasts cook fast—keep an eye to avoid overcooking.
Don’t skip the cheese at the end—it melts into a savory, spicy topper.
How to Make Grilled Salsa Verde Chicken
Step 1: Make the Marinade
In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and pepper.
Whisk everything together until well blended.
Step 2: Marinate the Chicken
Add the chicken breasts and coat evenly.
Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Step 3: Grill the Chicken
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and discard any leftovers.
Grill each piece for 4–5 minutes per side, or until fully cooked.
Step 4: Add the Cheese
In the final minute of grilling, top each chicken breast with a slice of Pepper Jack.
Close the grill lid and let the cheese melt beautifully.
Step 5: Rest and Serve
Remove the chicken from the grill and let it rest for a few minutes.
Garnish with chopped cilantro and serve with lime wedges if you like.
What to Serve It With
Cilantro-lime rice or Mexican-style corn salad.
Warm tortillas or flatbreads for a taco twist.
Black beans or a tangy cabbage slaw for crunch.
Variations / Substitutions
Swap Pepper Jack with Monterey Jack, cheddar, or mozzarella for a milder touch.
Use chicken thighs instead of breasts for extra juiciness.
Bake or pan-sear the chicken if you don’t have a grill.
Add a pinch of chili flakes or hot sauce to the marinade for extra heat.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or a covered skillet until warm.
Slice and use in wraps, tacos, salads, or bowls the next day.
FAQs
Can I use store-bought salsa verde?
Yes! A good-quality jarred salsa verde works great (like Trader Joe’s).
Is this dish spicy?
It has mild heat from the salsa and Pepper Jack, but it’s very balanced.
Can I bake this instead of grilling?
Absolutely—bake at 400°F for 20–25 minutes until fully cooked.
Do I need to pound the chicken?
If your breasts are uneven, a quick pound helps them cook evenly.
Can I marinate overnight?
You can, but 2–4 hours is ideal to prevent over-marination from the acid.
What’s the best cheese alternative?
Try Monterey Jack for mild creaminess or provolone for a melty finish.
Can I freeze the marinated chicken?
Yes! Freeze it in the marinade for up to 3 months. Thaw before grilling.
Final Thoughts
This grilled salsa verde chicken is bold, zesty, and completely addictive.
It’s one of those go-to recipes that never fails—easy enough for weeknights, special enough for guests.
Every bite brings a juicy burst of flavor, and that melted cheese on top is the chef’s kiss.
