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This vibrant grilled chicken is a go-to meal when I want something quick but bursting with flavor. The marinade of salsa verde, cumin, and lime brings brightness and a little heat, while melted pepper Jack turns it into something truly craveworthy.
I made a version of this dish for a neighborhood barbecue and it was gone in minutes Every time I make it my family races to the table thanks to that golden melted cheese on top.
Ingredients
- Thin sliced boneless skinless chicken breasts: Choose pieces that are even in thickness for best grilling and juiciness
- Salsa verde: Look for a jar with tomatillos high up in the ingredient list For extra punch go for one that lists jalapenos or serranos
- Olive oil: Brings richness and helps the marinade coat the chicken Pick extra virgin for fresh flavor
- Lime juice: Adds a bright tang Use fresh limes for the most zing
- Cumin: Provides earthy warmth Make sure your ground cumin is still fragrant
- Salt: Brings out all the flavors Taste your salsa verde first and adjust as needed
- Freshly ground black pepper: Extra depth and bite Always use freshly cracked if you can
- Pepper Jack cheese: Melts beautifully and gives a peppery kick Cut from a block or use pre-sliced
- Fresh cilantro: Brings freshness at the end Buy a bunch with perky leaves not wilted
- Lime wedges: Adds a final squeeze of bright flavor Serve on the side
Step-by-Step Instructions
- Make the Marinade:
- In a large bowl combine your salsa verde olive oil lime juice cumin salt and black pepper Stir together until fully blended and fragrant
- Marinate the Chicken:
- Add your chicken breasts to the marinade Toss and turn each piece so they are well coated Cover the bowl and refrigerate for at least thirty minutes or up to two hours The longer the better for flavor
- Preheat the Grill:
- Set your grill to medium high heat Make sure it is hot and grates are clean before grilling
- Grill the Chicken:
- Remove the chicken breasts from the marinade Shake off excess liquid Place them on the grill directly over the heat Grill for about four to five minutes per side until you see nice grill marks and the chicken is cooked through Aim for an internal temperature of one hundred sixty five Fahrenheit
- Melt the Cheese:
- During the last minute of grilling lay a slice of pepper Jack cheese over each chicken breast Close the grill lid This melts the cheese into a gooey layer over the chicken
- Rest and Serve:
- Remove the chicken from the grill Let it rest for a few minutes before serving so the juices settle Scatter minced cilantro over the top and add lime wedges on the side if using
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The salsa verde you choose really makes a difference I once tried a smoky version and it added a whole new twist I often top mine with extra fresh cilantro because it reminds me of how my mom finished nearly every Mexican dish she made for us growing up
Storage Tips
This chicken keeps well in the refrigerator for up to three days Store it in an airtight container and add fresh cilantro or extra salsa when reheating You can slice leftovers into salads or wraps for an easy lunch
Ingredient Substitutions
Any melty cheese works well here Try Monterey Jack or mozzarella for a milder option You can use boneless chicken thighs if you prefer more richness Just adjust the cooking time to ensure they cook through If you want more heat go for a spicier salsa verde or add a pinch of chili flakes to the marinade
Serving Suggestions
Serve this chicken over cilantro rice with warm tortillas on the side A simple tomato avocado salad makes a great side too I sometimes make it into sandwiches or chop the chicken up for tacos
Cultural and Historical Context
Salsa verde is a vibrant tomatillo based sauce commonly found in Mexican cooking It is a staple that brings bright tangy flavors to meats and vegetables alike Adding cheese and grilling the chicken gives the dish a Tex Mex twist making it a crowd pleasing favorite that builds on classic traditions
Frequently Asked Questions
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes for optimal flavor, but you can leave it up to 2 hours for even better results.
- → What’s the best way to melt the cheese?
Place the pepper Jack cheese slices on the chicken during the last minute of grilling and close the grill lid to allow the cheese to melt perfectly.
- → Can I use a different type of cheese?
Yes, you can substitute pepper Jack with Monterey Jack, cheddar, or any cheese that melts well and complements the dish.
- → Can I prepare this dish without a grill?
Absolutely! You can use a grill pan or bake the chicken in the oven if a grill isn’t available, ensuring the chicken reaches an internal temperature of 165°F.
- → What can I serve with this chicken?
Serve this chicken with rice, roasted vegetables, or a fresh green salad for a well-rounded and delicious meal.
- → What’s a good substitute for salsa verde?
If salsa verde is unavailable, you can use a mix of tomatillo-based sauce or a mild green enchilada sauce for similar flavors.