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Grilled Salsa Verde Pepper Jack Chicken

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Grilled Salsa Verde Pepper Jack Chicken combines smoky grilled chicken with tangy salsa verde, cumin, lime, and a spicy, melty layer of pepper Jack cheese for a flavorful and easy-to-make dish.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)

12 ounces salsa verde (Trader Joe’s recommended)

3 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon cumin

1 teaspoon salt (or more, to taste)

1 teaspoon freshly ground black pepper

4 slices pepper Jack cheese (or as desired)

Fresh cilantro, finely minced (optional, for garnishing)

Lime wedges (optional, for serving)

Instructions

  1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
  2. Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover 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 any remaining marinade.
  5. Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
  6. During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
  7. Remove the chicken from the grill and let rest for a few minutes.
  8. Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

  • Adjust the heat level by using more or less salsa verde depending on your spice tolerance.
  • If you prefer a milder cheese, swap the pepper Jack for Monterey Jack or mozzarella.
  • For added richness, consider garnishing with sliced avocado or a drizzle of sour cream.
  • This recipe can be made with bone-in chicken, but adjust the cooking time to ensure it reaches an internal temperature of 165°F.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cheftinaskitchen.com/grilled-salsa-verde-pepper-jack-chicken/