Grilled Salsa Verde Pepper Jack Chicken (Printable Version)

Tangy salsa verde-marinated grilled chicken topped with melted pepper Jack cheese for a zesty Tex-Mex favorite.

# What You’ll Need:

→ Chicken & Marinade

01 - 1.5 pounds boneless, skinless chicken breasts, thinly sliced
02 - 12 fluid ounces salsa verde
03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lime juice
05 - 1 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 1 teaspoon freshly ground black pepper

→ Topping & Garnish

08 - 4 slices pepper Jack cheese
09 - Fresh cilantro, finely minced
10 - Lime wedges

# Step-by-Step Guide:

01 - In a large bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and black pepper until well combined.
02 - Add chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes up to 2 hours.
03 - Preheat grill to medium-high heat (approximately 400°F).
04 - Remove chicken from marinade, allowing excess to drip off. Discard remaining marinade. Grill chicken for 4-5 minutes per side until internal temperature reaches 165°F.
05 - During the final minute of grilling, top each chicken breast with one slice of pepper Jack cheese. Close grill lid to melt cheese completely.
06 - Transfer chicken to a plate and allow to rest for 2-3 minutes. Garnish with fresh cilantro and lime wedges before serving.

# Additional Tips::

01 -
  • Tangy salsa verde marinade ensures the chicken stays juicy and flavorful.
  • The melted pepper Jack cheese provides a perfect creamy kick.
  • It is a quick and easy meal, taking only 10 minutes to cook.
  • This dish is naturally gluten-free and packed with 35g of protein per serving.
02 -
  • Closing the grill lid during the last minute of cooking is essential for perfectly melted cheese.
  • Letting the chicken rest for a few minutes after grilling allows the juices to redistribute for a tender result.
  • Ensure you discard all leftover marinade that was in contact with the raw chicken to maintain food safety.
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