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Grilled Salsa Verde Chicken topped with melted Pepper Jack cheese and garnished.

Grilled Salsa Verde Pepper Jack Chicken

A quick and delicious grilled chicken dish marinated in zesty salsa verde and topped with melted pepper Jack cheese.
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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
  

For the marinade
  • 12 ounces salsa verde
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice Freshly squeezed is best.
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Main ingredients
  • 1.5 pounds thin-sliced boneless skinless chicken breasts
  • 4 slices pepper Jack cheese Can substitute with muenster or cheddar cheese.
  • Fresh cilantro, finely minced (optional)
  • Lime wedges (optional) For garnish.

Method
 

Preparation
  1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
  2. Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Grilling
  1. Preheat the grill to medium-high heat.
  2. Remove the chicken from the marinade and discard any remaining marinade.
  3. Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
  4. During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
Serving
  1. Remove the chicken from the grill and let it rest for a few minutes.
  2. Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

You can store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze the chicken for up to 2 months. Marinate longer for deeper flavor and let the chicken rest after grilling for juicier results.