Grilled Salsa Verde Pepper Jack Chicken (Printer View)

Marinated chicken breasts grilled to perfection and topped with melted pepper Jack for a zesty, creamy finish.

# 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 - Take chicken from the marinade, allowing excess liquid to drip off. Discard any remaining marinade.
05 - Place chicken on the grill and cook for 4–5 minutes per side, or until the internal temperature reaches 165°F.
06 - During the final minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to melt the cheese completely.
07 - Transfer chicken to a serving plate and let rest for 3–5 minutes to allow juices to redistribute.
08 - Sprinkle with fresh cilantro and serve with lime wedges on the side if desired.

# Expert Advice:

01 -
  • The salsa verde creates this incredible charred crust while keeping the chicken ridiculously juicy inside
  • That pepper Jack melting over the top is the kind of creamy finish that makes people pause and take notice
  • Everything comes together in about 20 minutes once the marinating is done
02 -
  • Marinating longer than 2 hours can make the texture weirdly mushy because the acid starts breaking down the protein too much
  • Closing the grill lid when adding the cheese is what creates that restaurant style melt instead of just a warm slice sitting on top
03 -
  • Buy thinner chicken breasts or pound thick ones to an even thickness so everything finishes cooking at the same time
  • Make a double batch of the marinade and use half as a dipping sauce for the cooked chicken
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