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Grilled Salsa Verde Pepper Jack Chicken

A flavor-packed chicken dish marinated in tangy salsa verde and topped with melty pepper Jack cheese, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Grilled, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Marinade and Chicken
  • 1.5 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 Use fresh for best flavor
  • 1 teaspoon cumin
  • 1 teaspoon salt (or more, to taste)
  • 1 teaspoon freshly ground black pepper
Toppings
  • 4 slices pepper Jack cheese (or as desired)
  • Fresh cilantro (finely minced, optional, for garnishing)
  • Lime wedges (optional, for serving)

Method
 

Preparation
  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.
  3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Grilling
  1. Preheat the grill to medium-high heat.
  2. Remove the chicken from the marinade and discard any remaining marinade.
  3. Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
  4. 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.
  5. Remove the chicken from the grill and let it rest for a few minutes.
  6. Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

Marinate longer for more flavor. Use fresh lime juice for best results. For extra spice, consider adding jalapeños to the marinade. Alternative cheeses like Gouda or Cheddar can be used instead of Pepper Jack.