Easy Grilled Salsa Verde Pepper Jack Chicken
This Grilled Salsa Verde Pepper Jack Chicken is a flavor-packed weeknight hero! Thin-sliced chicken is marinated in vibrant salsa verde, grilled quickly, and topped with melted pepper Jack cheese for a delicious and easy meal.
Equipment
- Large bowl
- Tongs
- Grill
- Meat thermometer
Ingredients
- 1.5 lb thin-sliced boneless skinless chicken breasts
- 12 oz salsa verde
- 3 tbsp olive oil
- 2 tbsp lime juice freshly squeezed is best
- 1 tsp cumin
- 1 tsp salt or more, to taste
- 1 tsp freshly ground black pepper
- 4 slices pepper Jack cheese or as desired
- Fresh cilantro finely minced (optional, for garnishing)
- Lime wedges optional, for serving
Instructions
- Step 1: In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Step 2: Add the thin-sliced chicken breasts to the bowl and toss to coat completely in the marinade. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours. Do not marinate longer than 2 hours due to the acidity of the lime juice.
- Step 3: While the chicken marinates, preheat your grill (or grill pan) to medium-high heat. Clean and lightly oil the grill grates.
- Step 4: Remove chicken from marinade, letting excess drip off. Discard remaining marinade. Place chicken breasts on the hot grill.
- Step 5: Grill for about 4-5 minutes per side, until opaque throughout and the internal temperature reaches 165°F (74°C) using a meat thermometer.
- Step 6: During the last minute of grilling, place a slice of pepper Jack cheese on top of each chicken breast. Close the grill lid for about 60 seconds, or until the cheese is melted.
- Step 7: Carefully remove chicken from the grill and transfer to a plate or cutting board. Let rest for 3-5 minutes.
- Step 8: Garnish with fresh minced cilantro (optional) and serve immediately with lime wedges (optional).
Notes
Using thin-sliced chicken ensures quick, even cooking and juiciness. Don't over-marinate (limit to 2 hours). Clean and oil grill grates to prevent sticking. Use an instant-read thermometer to avoid overcooking. Let chicken rest for 3-5 minutes before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently in a skillet or oven.
Substitute cheese with Monterey Jack, mild cheddar, or provolone. Try with chicken thighs, pork tenderloin, swordfish, or salmon. Add red pepper flakes or sliced jalapeños for more heat. Serve over rice or quinoa for a bowl, or grill veggies alongside.