Grilled Chicken with Salsa Verde made with chicken, salsa verde, lime, spices, cheese, jalapeño, onion, and cilantro.
I’ll be honest with you — Grilled Chicken with Salsa Verde actually became “a thing” in my house by accident. It wasn’t some big planned recipe test or a cute Pinterest moment. I literally remember standing in the kitchen one afternoon after coming back from a grocery run (the kind where you swear you’re only getting milk and eggs… and somehow leave with tortilla chips, three limes, and salsa verde because it reminded me of a food truck we stumbled on during a trip to Austin).
Anyway, that jar of salsa verde sat in the fridge for a week. Every time I opened the door, it stared back at me like, “Well? Are you gonna use me or what?” One night, the answer turned into yes — mostly because I was tired, slightly cranky, and not in the mood for boring chicken again. You ever have those nights where your brain just refuses to cook something complicated? Yeah… same.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I tossed some chicken into a bowl, added salsa verde, lime, garlic — whatever felt right in the moment — and hoped I wouldn’t ruin dinner. But when that chicken hit the grill, suddenly I was back in Austin for half a second. The smell brought me right there — warm weather, loud music, people lining up for tacos they swear are life-changing. Funny how food does that, right? It brings these weird emotional flashbacks you didn’t expect.
The funniest part? The first version I made wasn’t perfect. The jalapeño slices were uneven, the cheese slid off one of the pieces entirely, and I definitely over-grilled one breast. But it was still good — like really good. And it kinda reminded me that sometimes the recipes you love the most aren’t the ones that came out perfect… they’re the ones that made you feel something.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Grilled Chicken with Salsa Verde Recipe?
So what’s so great about Grilled Chicken with Salsa Verde? Honestly, it’s the kind of meal that feels fancy without actually requiring you to do anything stressful. The salsa verde does half the work. The grill does the other half. Which means you? You basically get to take the credit with minimal effort. Pretty nice, right?
What I also love is how the flavors hit this sweet spot between bright and smoky. It’s tangy from the lime, earthy from the cumin, and just a tiny bit bold from the jalapeño. The cheese melts in that messy-but-beautiful way that makes the plate look rustic — like something you’d get at a casual outdoor restaurant with string lights and mismatched chairs.
Is it the best chicken recipe in the world? I mean… probably not for everyone. But for me? On a random weeknight? It’s one of those meals that somehow improves your mood without trying too hard. And isn’t that kind of the dream sometimes?
Ingredient Notes:
Let’s break down the ingredients in Grilled Chicken with Salsa Verde like we’re chatting while grocery shopping and you’re pushing the cart with the squeaky wheel that always somehow follows me.
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Salsa verde: The main flavor-driver. It’s tangy, herby, a little tart. Basically the friend who keeps the party interesting.
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Olive oil: Helps the marinade stick. And it smells great when it hits the grill.
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Lime juice: Adds brightness. Also reminds me of the time I squeezed a lime wrong and it shot directly into my eye (very glamorous).
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Garlic: It’s garlic. Do we even need to explain?
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Chili powder & cumin: They add warmth — like a hug but in spice form.
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Chicken breasts: Simple, quick, and they soak up flavor really well.
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Monterey Jack: Melts like a dream. Sometimes too fast, but we forgive it.
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Jalapeño: Adds heat. I once used a super spicy one and felt personally attacked, so slice carefully.
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Red onion: Crunchy + pretty.
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Cilantro: Freshness on top. Unless you’re one of those cilantro-hates-me people — in which case, skip it.
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Lime wedges: A finishing touch. Like earrings for your dinner.
How To Make Grilled Chicken with Salsa Verde?
Step 1: Marinate the Chicken
In a big bowl, whisk ½ cup salsa verde, olive oil, lime juice, garlic, chili powder, and cumin. It’ll smell incredible right away. Add the chicken and make sure every piece gets a little love. Let it marinate for about 20 minutes — long enough to scroll your phone or debate whether jalapeños are worth the risk today.
Step 2: Grill the Chicken
Heat your grill to medium-high. Put the chicken on and let it do its thing for 6 minutes. Try not to overthink it — grilling gets easier the less you fuss. Flip the chicken, brush on more salsa verde (yes, be generous), and grill another 6 minutes. If it sizzles loudly, that’s normal… or at least that’s what I tell myself.
Step 3: Add Cheese & Finish Cooking
Place a slice of Monterey Jack on each chicken piece. Drop a few jalapeño slices and some red onion on top. Cover the grill and let it all melt together for 4 minutes. You’ll know it’s done when the cheese is gooey and the chicken looks too good not to eat immediately.
Want To Save This Recipe?
Storage Options:
Leftovers keep well for up to 3 days. Honestly, the next-day version of Grilled Chicken with Salsa Verde is amazing sliced in tacos or thrown over salad. You can freeze it too, but the texture is slightly softer afterward — not bad, just different. See? Nuance.
Variations and Substitutions:
Because not every kitchen moment looks like a magazine spread:
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Chicken thighs instead of breasts? Juicier.
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Pepper jack instead of Monterey Jack? Spicier… maybe too spicy depending on your mood that day.
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Swap jalapeños with pickled ones for tang.
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Mix a spoonful of yogurt into extra salsa verde for a creamy sauce.
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Use the marinade on shrimp — it cooks in minutes.
What to Serve with Grilled Chicken with Salsa Verde?
This Grilled Chicken with Salsa Verde pairs well with:
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Cilantro-lime rice
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Grilled corn
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Warm tortillas
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A big bowl of chips + more salsa
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Fresh guacamole
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Or honestly, whatever makes you happy that day
Food doesn’t always need rules.
Frequently Asked Questions:
Can I use homemade salsa verde?
Totally. It’ll taste brighter and fresher — if you’re up for the extra step.
No grill?
A grill pan works great. Cast iron too. Might smoke up your kitchen a little… but worth it.
Can I marinate longer?
Up to 4 hours. After that the lime starts getting a little too enthusiastic.
And if you do make this Grilled Chicken with Salsa Verde, I really want to know — did it turn into one of those unexpectedly great dinners too? Did the cheese slide off or melt perfectly? Tell me everything; I’m genuinely curious!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Grilled Chicken with Salsa Verde
Ingredients
- 1 jar salsa verde divided
- 2 tablespoons extra-virgin olive oil
- Juice of ½ lime
- 2 cloves garlic minced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 pound boneless skinless chicken breasts
- 4 slices Monterey Jack cheese
- 1 jalapeño thinly sliced
- ½ red onion finely chopped
- 2 tablespoons freshly chopped cilantro
- Lime wedges for serving
Instructions
Prepare the Marinade
- In a large mixing bowl, combine ½ cup salsa verde, extra-virgin olive oil, lime juice, minced garlic, chili powder, and ground cumin. Whisk until the mixture is fully blended.
Marinate the Chicken
- Add the chicken breasts to the bowl and coat them thoroughly in the marinade. Allow the chicken to marinate for 20 minutes to enhance flavor absorption. Reserve an additional ½ cup salsa verde for basting and ½ cup for serving.
Grill the Chicken
- Preheat the grill to medium-high heat. Place the marinated chicken on the grill and cook for 6 minutes. Flip each piece, brush generously with the reserved salsa verde, and continue grilling for an additional 6 minutes.
Add the Cheese and Toppings
- Place a slice of Monterey Jack cheese on each chicken breast, followed by jalapeño slices and finely chopped red onion. Cover the grill and cook for approximately 4 minutes, or until the cheese has melted and the chicken is fully cooked through.
Serve
- Transfer the grilled chicken to a serving platter. Garnish with freshly chopped cilantro and additional lime wedges as desired. Serve with the remaining salsa verde.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
