Grilled Salsa Verde Pepper Jack Chicken
This grilled chicken recipe features thin-sliced chicken breasts marinated in salsa verde and lime, grilled to perfection and topped with melty pepper Jack cheese, delivering bold and juicy flavors.
Ingredients
For the Chicken
- 1.5 pounds thin-sliced boneless skinless chicken breasts
For the Marinade
- 12 ounces salsa verde Use store-bought or homemade tomatillo salsa verde.
- 3 tablespoons olive oil Neutral oils like canola or avocado can be used.
- 2 tablespoons lime juice Fresh lime is recommended for best flavor.
- 1 teaspoon cumin Can substitute with a pinch of chili powder.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon freshly ground black pepper Adjust to taste.
To Serve
- 4 slices pepper Jack cheese Can substitute with Monterey Jack or cheddar.
- Fresh cilantro, finely minced Optional garnish.
- Lime wedges Optional garnish.
Instructions
Preparation
- In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper until well combined.
- Add the chicken breasts to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
Grilling
- Preheat the grill to medium-high heat and lightly oil the grates.
- Remove chicken from the marinade and discard the marinade. Grill the chicken for 4–5 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C).
- During the last minute of grilling, place a slice of pepper Jack cheese on each breast and close the grill lid to melt the cheese.
Serving
- Remove the chicken from the grill and let it rest for a few minutes. Garnish with finely minced fresh cilantro and serve with lime wedges.
Notes
Marinate up to 2 hours for deeper flavor. Serve with rice, tortillas, or a fresh salad.