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Grilled Salsa Verde Pepper Jack Chicken

Grilled salsa verde pepper jack chicken with tender, nearly grilled-through breasts topped with melted pepper jack and tangy salsa verde. Marinade plus a brief lid-melting finish creates juicy chicken and a cheesy, saucy top.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and topping
  • 4 large chicken breasts
  • 1 cup salsa verde
  • 1 cup pepper jack cheese, shredded
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 2 tbsp fresh cilantro for serving
  • 2 lime wedges for serving

Equipment

  • 1 grill

Method
 

Make marinade
  1. Stir 1/2 cup salsa verde with olive oil, garlic, cumin, salt, and pepper until evenly combined.
Marinate
  1. Coat the chicken breasts with the marinade and refrigerate for 30 minutes to 2 hours.
Grill and melt cheese
  1. Preheat the grill to medium-high heat.
  2. Grill the chicken for 6-7 minutes per side until nearly cooked through.
  3. Top each breast with the remaining salsa verde and pepper jack cheese.
  4. Close the grill lid for 2-3 minutes until the cheese melts and the chicken reaches 165°F.
Serve
  1. Serve immediately, garnished with fresh cilantro and lime wedges.

Notes

For juiciest results, marinate in a shallow dish so the salsa verde mixture coats the surface evenly, then let excess drip off before grilling to prevent flare-ups. Store leftovers in an airtight container in the fridge for up to 3 days; freeze cooked chicken for up to 2 months. For a lighter option, use reduced-fat pepper jack while keeping the same grilling and lid-melting timing.