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Chef Taha Ayad's Recipe Salsa Verde Pepper Jack Chicken
Taha Ayad

Salsa Verde Pepper Jack Chicken

Grilled Salsa Verde Pepper Jack Chicken made with salsa verde, lime juice, cumin, and melted pepper Jack cheese. A quick Tex-Mex chicken recipe that works well for weeknight dinners, tacos, rice bowls, or summer grilling.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds thin-sliced boneless skinless chicken breasts
  • 12 ounces salsa verde
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 slices pepper Jack cheese
  • Fresh cilantro for serving
  • Lime wedges for serving

Method
 

  1. In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade.
  2. Add the chicken breasts to the bowl and coat evenly. Cover and refrigerate for 30 minutes to 2 hours.
  3. Preheat the grill to medium-high heat, about 400°F to 425°F.
  4. Remove the chicken from the marinade and let excess marinade drip off.
  5. Grill the chicken for 4 to 5 minutes per side until the internal temperature reaches 165°F.
  6. During the final minute of grilling, place one slice of pepper Jack cheese on each piece of chicken and close the lid briefly to melt.
  7. Transfer the chicken to a plate and let it rest for 3 to 5 minutes before serving.
  8. Serve with fresh cilantro and lime wedges.

Notes

  1. Use thin chicken breasts for faster and more even cooking.
  2. Do not marinate overnight because the lime juice can soften the texture too much.
  3. A meat thermometer helps prevent overcooking.
  4. This chicken works well in tacos, rice bowls, salads, or sandwiches.
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