Grilled Salsa Verde Chicken

why make this recipe

Grilled Salsa Verde Chicken is a tasty and easy meal perfect for any night. The vibrant flavors from salsa verde combined with the juicy chicken make this dish a hit. Whether you’re grilling for family or friends, this recipe brings a zesty touch to your table. It’s simple to prepare and packed with flavor, making it a great choice for busy weeknights or weekend gatherings.

how to make Grilled Salsa Verde Chicken

Ingredients :

• About 4 boneless chicken breasts, sliced thin (you’ll need 1.5 pounds)
• 3 tablespoons olive oil
• 12 ounces salsa verde
• 1 teaspoon black pepper, freshly ground
• 4 slices of pepper Jack cheese
• 2 tablespoons lime juice
• 1 teaspoon of cumin
• Salt, around 1 teaspoon or more if you want
• Some chopped fresh cilantro (toss on top if you like)
• Lime wedges for squeezing, totally up to you

Directions :

1. Grab your big bowl and mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
2. Drop the chicken into the marinade in the bowl. Mix it up so all the pieces get covered. Pop on some plastic wrap and put it in the fridge for at least 30 minutes or as long as 2 hours.
3. Heat your grill to medium-high so it’s hot and ready for the chicken.
4. Pull the chicken out of the marinade and toss the leftover liquid. Grill the chicken, flipping once, about 4 to 5 minutes on each side. You want it cooked through (shoot for 165°F inside).
5. With about a minute to go on the grill, set a slice of pepper Jack cheese right on each chicken piece. Shut the grill so the cheese gets all bubbly and melty.
6. Let the chicken kick back off the grill for a few minutes. Sprinkle with cilantro and pass out lime wedges if that’s your thing.

how to serve Grilled Salsa Verde Chicken

You can serve Grilled Salsa Verde Chicken with rice, tortillas, or a fresh salad. Adding some extra salsa verde on top will boost the flavor even more. Don’t forget the lime wedges for an extra zesty kick!

how to store Grilled Salsa Verde Chicken

If you have leftovers, store the chicken in an airtight container in the fridge. It should stay fresh for up to 3 days. You can also freeze it for about 2 months. Just make sure to wrap it well before freezing to keep it tasty.

tips to make Grilled Salsa Verde Chicken

• For the best flavor, let the chicken marinate for a full 2 hours.
• If you want extra heat, you can add some chopped jalapeños to the marinade.
• Make sure to let the chicken rest for a few minutes after taking it off the grill. This keeps it juicy.

variation

You can also use pork chops or shrimp instead of chicken for a different twist. Just adjust the cooking time accordingly to ensure they’re cooked through.

FAQs

1. Can I use store-bought salsa verde?
Yes, store-bought salsa verde works great in this recipe and saves time!

2. How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature has reached 165°F.

3. Can I grill the chicken indoors?
If you don’t have an outdoor grill, you can use a grill pan on your stovetop. Just make sure it’s hot before adding the chicken!

Grilled Salsa Verde Chicken

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• Author: jurgentukur
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

A tasty and easy meal featuring juicy chicken and vibrant salsa verde flavors, perfect for any night.

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Ingredients

• 1.5 pounds boneless chicken breasts, sliced thin
• 3 tablespoons olive oil
• 12 ounces salsa verde
• 1 teaspoon black pepper, freshly ground
• 4 slices pepper Jack cheese
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon salt (or more to taste)
• Some chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

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Instructions

1. In a large bowl, mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
2. Add the chicken to the marinade and mix until well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 4 to 5 minutes on each side, or until cooked through (165°F internal temperature).
5. During the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken and close the grill to melt the cheese.
6. Remove the chicken from the grill and let it rest for a few minutes. Garnish with cilantro and serve with lime wedges.

Notes

For best flavor, marinate the chicken for a full 2 hours. Add jalapeños for extra heat if desired. Let the chicken rest after grilling to retain juiciness.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican