Grilled Salsa Verde Pepper Jack Chicken
This grilled salsa verde chicken is juicy, cheesy, and full of smoky flavor—marinated with lime, cumin, and salsa verde, then topped with melty pepper jack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22–32 minutes active time
- Yield: Serves 4
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
1½ pounds thin-sliced boneless, skinless chicken breasts
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt (adjust to taste)
1 teaspoon freshly ground black pepper
4 slices pepper jack cheese
Optional: fresh cilantro (for garnish)
Optional: lime wedges (for serving)
Instructions
In a bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper.
Place chicken in a resealable bag or shallow dish; pour marinade over and coat evenly. Refrigerate for at least 30 minutes (up to 2 hours).
Preheat grill or grill pan to medium-high heat and lightly oil the grates.
Remove chicken from marinade, letting excess drip off. Grill for 4–7 minutes per side, until internal temperature reaches 165°F (75°C).
During the last 1–2 minutes of grilling, top each breast with pepper jack cheese. Cover to melt.
Let chicken rest for a few minutes. Garnish with cilantro and serve with lime wedges.
Notes
Use chicken thighs instead of breasts for extra juiciness.
Choose spicy or mild salsa verde based on heat preference.
Monterey Jack or cheddar cheese can be swapped for a milder flavor.
Serve with cilantro-lime rice, grilled vegetables, or in tacos and wraps.
Can be baked at 375°F for 25–30 minutes; broil to melt cheese at the end.
