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Grilled Salsa Verde Pepper Jack Chicken

Salsa verde chicken with pepper jack is juicy, grilled, and topped with melted cheese plus tangy green sauce. Marinate for 30 minutes to 2 hours, then grill until nearly done and finish with salsa and pepper jack until the cheese melts.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 large chicken breasts
salsa verde
  • 1 cup salsa verde
pepper jack cheese
  • 1 cup pepper jack cheese, shredded
olive oil
  • 2 tbsp olive oil
garlic
  • 2 clove garlic, minced
cumin
  • 1 tsp cumin
salt and pepper
  • 1 Salt and pepper to taste
cilantro and lime wedges
  • 1 Fresh cilantro and lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Mix 1/2 cup salsa verde with olive oil, garlic, cumin, salt, and pepper. Stir until evenly combined with a smooth green marinade.
  2. Marinate chicken for 30 minutes to 2 hours. Keep it covered so the flavor soaks in evenly.
Grill and melt the cheese
  1. Preheat grill to medium-high heat. Aim for steady heat before placing the chicken on the grates.
  2. Grill chicken for 6-7 minutes per side until nearly cooked through. Look for grill marks and juices that run lightly, not fully clear yet.
  3. Top each breast with remaining salsa verde and pepper jack cheese. Add cheese generously so it spreads across the surface.
  4. Close grill lid for 2-3 minutes until cheese melts and chicken reaches 165°F. Watch for the cheese to bubble and turn glossy.
Serve
  1. Serve garnished with fresh cilantro and lime wedges. Finish with a squeeze of lime right before eating for bright flavor.

Notes

Pro tip: Pat chicken dry before grilling for better browning and cleaner grill marks. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid drying out. Freezing isn’t recommended due to texture changes in both chicken and melted cheese. For a lower-fat option, use reduced-fat pepper jack while keeping salsa verde and grilling time the same.