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Grilled Salsa Verde Pepper Jack Chicken

A fiesta of flavors uniting juicy chicken breasts with zesty salsa verde and melty pepper Jack cheese, perfect for any dinner occasion.
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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: 380
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds thin-sliced boneless skinless chicken breasts (about 4 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
For Serving
  • 4 slices pepper Jack cheese
  • 1 bunch fresh cilantro (finely minced, optional for garnishing)
  • 1 each 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 and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
  3. Preheat the grill to medium-high heat.
Grilling
  1. Remove the chicken from the marinade and discard any remaining marinade.
  2. Grill the chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F).
  3. 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.
  4. Remove the chicken from the grill and let rest for a few minutes.
Serving
  1. Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

Letting the chicken rest after grilling keeps it juicy. This dish is great for meal prep and can be stored in the fridge for about 3-4 days or frozen for up to three months.