Best Grilled Salsa Verde Pepper Jack Chicken for Busy Weeknights
A bold and zesty grilled chicken dish marinated in salsa verde, finished with melted pepper Jack cheese for a spicy, cheesy bite.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, thin-sliced
- 12 oz salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 slices pepper Jack cheese
- Fresh cilantro, minced (optional)
- Lime wedges (optional)
Instructions
1. In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
2. Add chicken and toss to coat evenly, then cover and refrigerate for 30 minutes to 2 hours.
3. Preheat grill to medium-high heat.
4. Remove chicken from marinade and discard excess marinade.
5. Grill chicken for 4–5 minutes per side until fully cooked to an internal temperature of 165°F.
6. Place a slice of pepper Jack cheese on each piece during the last minute of grilling and close the lid to melt.
7. Remove from grill and let rest for a few minutes.
8. Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
Adjust spice level by using more or less salsa verde.
Pairs well with rice, grilled vegetables, or a fresh salad.
Do not over-marinate, as the acidity can affect texture.
Let chicken rest after grilling to retain juices.