Grilled Salsa Verde Pepper Jack Chicken (Printable Version)

Marinated grilled chicken topped with melted pepper Jack cheese for a zesty, satisfying meal.

# What You'll Need:

→ Chicken & Marinade

01 - 1 ½ pounds thin-sliced boneless, skinless chicken breasts
02 - 12 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

# Cooking Steps:

01 - In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and pepper until thoroughly combined.
02 - Add the chicken breasts to the bowl, turning to coat completely. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor absorption.
03 - Prepare your grill to medium-high heat, approximately 375-400°F.
04 - Lift chicken from the marinade, allowing excess liquid to drip off. Discard any remaining marinade.
05 - Place chicken on the preheated grill. Cook for 4-5 minutes per side until the internal temperature reaches 165°F and the meat is no longer pink in the center.
06 - During the final minute of cooking, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to allow the cheese to melt completely.
07 - Transfer the chicken to a serving plate and let rest for 3-5 minutes to allow juices to redistribute throughout the meat.
08 - Garnish with freshly minced cilantro and lime wedges if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The marinade does double duty as a flavor builder and tenderizer so you get juicy chicken every single time
  • Everything comes together in under 30 minutes of active cooking but tastes like you put way more thought into it
02 -
  • Do not reuse the leftover marinade because raw chicken has been soaking in it and that is not worth the risk
  • Thin sliced chicken is crucial here because regular breasts take longer to cook and the cheese will burn before the meat is done
03 -
  • Grill extra chicken on purpose and use it for salads the next day because the flavors are even better after resting overnight
  • Brush the grill with oil right before adding the chicken and again halfway through cooking to prevent any sticking mishaps
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