Grilled Salsa Verde Pepper Jack Chicken (Printable)

Tangy salsa verde marinated chicken topped with melted pepper jack cheese for a zesty Tex-Mex grilled dish.

# What You Need:

→ Chicken & Marinade

01 - 1 ½ pounds thin-sliced boneless, skinless chicken breasts
02 - 12 ounces salsa verde
03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lime juice
05 - 1 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 1 teaspoon freshly ground black pepper

→ Topping & Garnish

08 - 4 slices pepper Jack cheese
09 - Fresh cilantro, finely minced
10 - Lime wedges

# How-To Steps:

01 - Whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl until thoroughly combined.
02 - Add chicken breasts to the bowl, turning to coat completely. Cover and refrigerate for at least 30 minutes or up to 2 hours.
03 - Heat grill to medium-high temperature, approximately 400°F.
04 - Take chicken from marinade, allowing excess liquid to drip off. Discard remaining marinade.
05 - Place chicken on grill and cook for 4-5 minutes per side until internal temperature reaches 165°F.
06 - Place a slice of pepper Jack cheese on each chicken breast during the final minute of cooking. Close grill lid to melt.
07 - Transfer chicken to a serving plate and let rest for 3-5 minutes. Garnish with cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • The marinade does double duty, infusing flavor while keeping the chicken incredibly moist
  • Everything comes together in under 30 minutes of active cooking time
  • Leftovers (if you somehow have any) make amazing taco filling the next day
02 -
  • Never reuse the leftover marinade that's touched raw chicken, the safety risk isn't worth it
  • Letting the chicken rest after grilling gives the juices time to redistribute so every bite stays moist
  • Thin-sliced chicken can go from perfect to overcooked in minutes, so keep a close eye on it
03 -
  • Pat the chicken dry before adding it to the marinade for better adherence
  • Room temperature chicken cooks more evenly, so let it sit out for 15 minutes before grilling
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