Grilled Salsa Verde Pepper Jack Chicken
Grilled Salsa Verde Pepper Jack Chicken is a vibrant and flavorful dish that combines zesty salsa verde with creamy pepper Jack cheese, making it perfect for any occasion. This quick and easy recipe is ideal for busy weeknights or weekend gatherings, delivering a satisfying meal in just 22 minutes from prep to plate. The chicken is marinated in a tangy mixture of salsa verde, lime juice, and cumin, infusing bold flavors throughout. Topped with melted cheese, this dish offers a deliciously cheesy finish that everyone will love. Serve it with rice, in tacos, or over a fresh salad for a complete and versatile dining experience.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- In a mixing bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the grill to medium-high heat.
- Remove chicken from the marinade and grill each side for 4-5 minutes until cooked through (internal temperature reaches 165°F).
- In the last minute of grilling, place a slice of cheese on each breast and close the lid to melt.
- Allow the chicken to rest briefly before serving with optional cilantro and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 2g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 100mg