Introduction

This Grilled Salsa Verde Pepper Jack Chicken is a vibrant and flavorful dish perfect for any weeknight or weekend cookout. Marinated in zesty salsa verde and spices, then topped with melted pepper Jack cheese, it’s a delightful blend of smoky, tangy, and creamy tastes that will impress your family and guests.

The image shows three grilled fish fillets on a white plate with a blue patterned rim, placed on a white marbled surface. The fish fillets have a golden-brown grilled texture with visible char marks, and each fillet is covered with a shiny green herb sauce mixed with small pieces of red chili. The sauce looks fresh and oily with chopped herbs scattered on top. A lime wedge is visible on the top left corner of the plate, adding a hint of green contrast. The focus is close-up, highlighting the juicy and tender inside of one fillet with a slight cut revealing the moist white fish inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds thin-sliced boneless skinless chicken breasts

12 ounces salsa verde

3 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon cumin

1 teaspoon salt (or more, to taste)

1 teaspoon freshly ground black pepper

4 slices pepper Jack cheese (or as desired)

Fresh cilantro, finely minced (optional)

Lime wedges (optional, for serving)

Instructions

Step 1: In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and black pepper to create the marinade.

Step 2: Add the chicken breasts to the bowl, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Step 3: Preheat your grill to medium-high heat.

Step 4: Remove the chicken from the marinade and discard the marinade. Grill each breast for about 4-5 minutes per side or until an internal temperature of 165°F is reached.

Step 5: In the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken to melt.

Step 6: Remove from the grill and let rest for a few minutes before serving. Garnish with fresh cilantro and lime wedges if desired.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.

Use Monterey Jack cheese or mozzarella if you prefer a milder cheese.

If you don’t have a grill, you can cook the chicken under a broiler or in a grill pan on the stove.

Add a pinch of chili powder or smoked paprika to the marinade for a smoky kick.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well with this recipe and offer a juicier, richer flavor. Adjust grilling time to ensure they are fully cooked.

Is salsa verde spicy?

Salsa verde can vary in spiciness depending on the brand or recipe. If you prefer mild flavors, taste it first or choose a milder salsa verde.