Description

This Grilled Salsa Verde Chicken with Pepper Jack is a zesty and flavorful dish featuring tender boneless chicken breasts marinated in a tangy salsa verde sauce mixed with lime juice, cumin, and olive oil. Grilled to perfection, each piece is topped with melted pepper jack cheese, offering a spicy, creamy finish. Perfect for a quick, vibrant weeknight meal, garnished with fresh cilantro and served with lime wedges for an extra burst of citrus.

Ingredients

Scale

Chicken Marinade

1 1/2 pounds thin-sliced boneless skinless chicken breasts
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon salt, or more to taste
1 teaspoon freshly ground black pepper

Toppings and Garnish

4 slices pepper Jack cheese, or as desired
Fresh cilantro, finely minced, optional for garnishing
Lime wedges, optional for serving

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Instructions

Marinate the Chicken: In a large zip-top plastic bag, combine the chicken breasts with salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Seal the bag and massage gently to thoroughly coat the chicken. Refrigerate and let the chicken marinate for at least 30 minutes to absorb the flavors.
Preheat the Grill: Lightly oil the grill grates to prevent sticking, then preheat your grill to medium-high heat. This ensures a nice sear and quick cooking.
Grill the Chicken: Place the marinated chicken on the hot grill. Cook for about 5 minutes on the first side without moving it, then flip and grill the other side for about 4 minutes or until the chicken is cooked through and juices run clear.
Add Cheese: Reduce the grill heat to low. Place a slice of pepper Jack cheese on each chicken breast, close the grill lid, and allow the cheese to melt for approximately 1 minute, creating a gooey, spicy topping.
Serve: Transfer the chicken to plates, garnish with freshly minced cilantro if desired, and serve alongside lime wedges for squeezing. Adjust seasoning with additional salt and pepper to taste.

Notes

For best results, use thin-sliced chicken breasts to ensure quick and even grilling.
Marinate the chicken for longer than 30 minutes if time allows for deeper flavor penetration.
You can substitute pepper Jack cheese with Monterey Jack or mozzarella for a milder taste.
Make sure to oil the grill grates well to prevent the cheese from sticking as it melts.
Leftover grilled chicken can be refrigerated and used in salads or sandwiches the next day.