Grilled Salsa Verde Chicken
Grilled Salsa Verde Chicken is a flavorful and easy-to-make dish that combines juicy grilled chicken with the bright, tangy taste of salsa verde. Marinated with lime juice, olive oil, and savory spices, the chicken develops incredible flavor before being grilled to perfection. A layer of melted Pepper Jack or mozzarella cheese adds richness, while fresh cilantro and lime provide a refreshing finish. This versatile recipe is perfect for family dinners, backyard cookouts, meal prep, or serving alongside your favorite Mexican-inspired sides.
Preparation Time
15 minutes
Marinating Time
30 minutes to 4 hours
Cooking Time
12–15 minutes
Total Time
Approximately 1 hour (including marinating)
Servings
4 servings
Ingredients
Core Ingredients
1.5 lbs boneless, skinless chicken breasts, thin-sliced or butterflied
12 oz salsa verde (about 1 cup)
4–6 slices Pepper Jack cheese or mozzarella cheese
Marinade & Seasoning
2–3 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon garlic powder or 2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
Optional: ½ teaspoon smoked paprika or chili powder
Garnish & Serving
Fresh cilantro, finely chopped
Lime wedges
Optional sliced avocado
Optional sliced jalapeños
Instructions
Prepare the Marinade
In a medium bowl, combine olive oil, lime juice, cumin, garlic, salt, black pepper, and optional smoked paprika. Whisk until fully blended.
Marinate the Chicken
Place the chicken breasts in a large bowl or resealable bag. Pour the marinade over the chicken and coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
Preheat the Grill
Heat your grill to medium-high heat, around 400°F (200°C). Lightly oil the grill grates to prevent sticking.
Grill the Chicken
Remove the chicken from the marinade and discard any excess marinade. Grill for 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
Add the Salsa Verde
During the last 2 minutes of cooking, spoon salsa verde evenly over each chicken breast.
Melt the Cheese
Top each piece with a slice of Pepper Jack or mozzarella cheese. Close the grill lid and cook for 1–2 minutes until the cheese is melted and bubbly.
Rest and Garnish
Transfer the chicken to a serving platter and let it rest for 5 minutes. Sprinkle with fresh cilantro and serve with lime wedges.
Serve
Enjoy with rice, grilled vegetables, corn, black beans, tortillas, or a fresh salad.
Tips
Choose Even-Sized Chicken
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