Grilled Salsa Verde Pepper Jack Chicken
Bright, cheesy, and a little spicy, this Grilled Salsa Verde Pepper Jack Chicken is a fast and flavorful meal that the whole family will enjoy.
Ingredients
Protein
- 1.5 pounds thin-sliced boneless skinless chicken breasts
Sauce & Marinade
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
Spices
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Toppings
- 4 slices Pepper Jack cheese
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional)
Instructions
Marination
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Grilling
- Preheat the grill to medium-high heat.
- Remove chicken from marinade, discard leftover marinade.
- Grill chicken for 4-5 minutes per side until fully cooked (internal temperature of 165°F).
- During the last minute of grilling, place a slice of Pepper Jack cheese on each breast to melt.
- Remove from grill and let rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Pound or slice chicken thin for even cooking — thin-sliced breasts grill quickly and stay tender. Don’t reuse the marinade as a sauce unless you boil it for at least 5 minutes to kill bacteria. Use an instant-read thermometer to ensure the chicken reaches 165°F without overcooking.