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Grilled Salsa Verde Pepper Jack Chicken

Grilled salsa verde pepper jack chicken with a tangy verde marinade, juicy grilled breasts, and melted pepper jack cheese. Medium-high grilling and a short lid-melt step keep the chicken tender and the cheese perfectly gooey.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 large chicken breasts
Salsa verde mixture
  • 1 cup salsa verde Use 1/2 cup in the marinade and the remaining for topping.
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp cumin
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheese and garnish
  • 1 cup pepper jack cheese, shredded
  • 0.5 cup fresh cilantro for serving
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Mix 1/2 cup salsa verde with olive oil, garlic, cumin, salt, and pepper until combined and evenly seasoned. The mixture should look glossy and speckled with spices.
  2. Marinate the chicken for 30 minutes to 2 hours. Keep it covered in the refrigerator so the flavors soak in.
Grill and melt the cheese
  1. Preheat the grill to medium-high heat, then clean and oil the grates. Aim for steady heat before cooking the chicken.
  2. Grill the chicken for 6-7 minutes per side until nearly cooked through. Look for grill marks and an internal feel that’s close to done.
  3. Top each breast with the remaining salsa verde and pepper jack cheese. Add cheese generously so it spreads across the surface.
  4. Close the grill lid for 2-3 minutes until the cheese melts and the chicken reaches 165°F. Watch for bubbling and a glossy, melted cheese layer.
Serve
  1. Serve the chicken garnished with fresh cilantro and lime wedges. Finish with lime just before eating for bright acidity.

Notes

For best results, pat the chicken dry before marinating so the salsa verde clings and doesn’t dilute. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until warmed through, since the cheese may firm up. Freezing is not recommended for the cooked dish because the melted cheese texture can change. For a dairy-light swap, use reduced-fat pepper jack and shred it so it melts smoothly.