Description

This Grilled Salsa Verde Pepper Jack Chicken is a bold and zesty dish perfect for your next cookout or weeknight dinner. Juicy chicken breasts are marinated in tangy salsa verde, grilled to smoky perfection, and topped with creamy, melted Pepper Jack cheese for a spicy finish. Serve it with rice, grilled vegetables, or wrapped in tortillas for a flavorful twist on classic grilled chicken.

Ingredients

Scale

For the chicken:
4 boneless, skinless chicken breasts
1 ½ cups salsa verde
1 tablespoon olive oil
Salt and black pepper to taste
1 teaspoon cumin
1 teaspoon garlic powder

For topping:
4 slices Pepper Jack cheese
Fresh cilantro (optional for garnish)
Lime wedges for serving

Instructions

1 Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.

2 In a bowl or zip-top bag, combine the chicken breasts, salsa verde, olive oil, salt, pepper, cumin, and garlic powder. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.

3 Remove the chicken from the marinade and let any excess drip off. Place the chicken on the hot grill and cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F and grill marks form.

4 In the last 2 minutes of grilling, place one slice of Pepper Jack cheese on each chicken breast. Close the grill lid and allow the cheese to melt completely.

5 Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with fresh cilantro and a squeeze of lime juice if desired.

Notes

For extra heat, use a spicier variety of salsa verde or add sliced jalapeños on top before serving. This dish also works great sliced and served in tacos or over salads. If you don’t have a grill, the chicken can be cooked on a stovetop grill pan or broiled in the oven.