Grilled Salsa Verde Pepper Jack Chicken (Print Version)

Tender grilled chicken in zesty salsa verde with melted pepper Jack cheese

# Components:

→ 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

# Method:

01 - In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and pepper until thoroughly combined.
02 - Add the chicken breasts to the bowl, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor absorption.
03 - Preheat your grill to medium-high heat, approximately 400°F.
04 - Remove chicken from the marinade, allowing excess to drip off. Discard any remaining marinade for food safety.
05 - Grill chicken for 4 to 5 minutes per side, or until internal temperature reaches 165°F and meat is no longer pink in the center.
06 - Place a slice of pepper Jack cheese on each chicken breast during the final minute of cooking. Close the grill lid to melt the cheese completely.
07 - Transfer chicken to a serving plate and let rest for 5 minutes. Garnish with fresh cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • The salsa verde marinade does double duty, keeping the chicken juicy while building layers of flavor
  • That moment when the pepper Jack cheese melts over the top is pure magic
02 -
  • Never reuse leftover marinade that has touched raw chicken, always discard it after removing the meat
  • Thin chicken breasts can go from perfect to dry in seconds, so watch closely and use that thermometer
03 -
  • Pat the chicken dry before grilling to prevent steaming and get better char marks
  • Let the cheese melt with the grill closed to trap that heat for perfect melting
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