Description

This Grilled Salsa Verde Pepper Jack Chicken recipe features thin-sliced boneless, skinless chicken breasts marinated in a zesty salsa verde mixture, then grilled to juicy perfection with melted pepper Jack cheese on top. The combination of tangy lime, cumin spices, and creamy pepper Jack cheese creates a vibrant and flavorful dish that’s perfect for a quick and satisfying weeknight meal or summer barbecue.

Ingredients

Scale

Marinade & Chicken

1 ½ 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 & Garnish

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

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Instructions

Prepare the Marinade: In a large bowl, combine the salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper to create a flavorful marinade.
Marinate the Chicken: Add the thin-sliced chicken breasts to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to penetrate the meat. You can marinate up to 2 hours for deeper flavor.
Preheat the Grill: Heat your grill to medium-high to ensure it is hot and ready for cooking the chicken evenly and quickly.
Grill the Chicken: Remove the chicken breasts from the marinade and discard the remaining marinade. Place chicken on the grill and cook for 4-5 minutes on each side or until the internal temperature reaches 165°F (74°C), ensuring the chicken is thoroughly cooked.
Melt the Cheese: During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid if possible and allow the cheese to melt over the chicken.
Serve: Remove the chicken from the grill, sprinkle with freshly minced cilantro if desired, and serve with lime wedges for an extra burst of flavor.

Notes

To ensure even cooking, use a meat thermometer to check that the internal temperature reaches 165°F.
If you don’t have a grill, you can cook the chicken on a stovetop grill pan or bake it in a 400°F oven for approximately 15-20 minutes.
Adjust the amount of pepper Jack cheese to your preference or substitute with Monterey Jack or mozzarella for a milder option.
For best flavor, marinate the chicken for at least 30 minutes but no more than 2 hours to prevent the acid from breaking down the texture too much.
Salsa verde varies in spice level, so choose a mild or spicy variety depending on your preference.