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Grilled Salsa Verde Chicken topped with Pepper Jack cheese

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

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)

Method
 

Marination
  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.
Grilling
  1. Preheat the grill to medium-high heat.
  2. Remove chicken from marinade, discard leftover marinade.
  3. Grill chicken for 4-5 minutes per side until fully cooked (internal temperature of 165°F).
  4. During the last minute of grilling, place a slice of Pepper Jack cheese on each breast to melt.
  5. Remove from grill and let rest for a few minutes.
  6. 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.