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Grilled salsa verde pepper jack chicken on a plate with melted cheese, fresh cilantro, and lime wedges

Grilled Salsa Verde Pepper Jack Chicken

Juicy thin-sliced chicken breasts marinated in tangy salsa verde, lime, and cumin, grilled to golden perfection and topped with melted pepper Jack cheese. A fast and flavorful Tex-Mex dinner.
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Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 52 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs thin-sliced boneless skinless chicken breasts about 4 breasts
  • 12 oz salsa verde
  • 3 tbsp olive oil
  • 2 tbsp lime juice freshly squeezed recommended
  • 1 tsp cumin
  • 1 tsp salt or more to taste
  • 1 tsp freshly ground black pepper
  • 4 slices pepper Jack cheese
  • fresh cilantro finely minced, optional garnish
  • lime wedges optional for serving

Equipment

  • Outdoor grill or grill pan
  • Large mixing bowl
  • Instant-read thermometer
  • Pastry brush for oiling grates

Method
 

  1. In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper until fully combined.
  2. Add the chicken breasts to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Preheat the grill to medium-high heat. Brush the grill grates with a little olive oil to prevent sticking.
  4. Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade.
  5. Grill the chicken for 4 to 5 minutes per side until fully cooked through to an internal temperature of 165 degrees F with visible grill marks.
  6. During the last minute of grilling, place a slice of pepper Jack cheese on each breast and close the grill lid. Allow the cheese to melt for about 60 seconds until bubbly.
  7. Remove from the grill and let rest for a few minutes before serving. Garnish with fresh cilantro and lime wedges if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low heat with a splash of broth. Great sliced over rice bowls, wrapped in tortillas, or chopped into salads.