Grilled Salsa Verde Pepper Jack Chicken Recipe
A zesty Latin-inspired dish featuring smoky grilled chicken breasts, tangy salsa verde marinade, and melted Pepper Jack cheese. Bold, flavorful, and perfect for family dinners or gatherings.
- Prep Time: 20
- Cook Time: 15
- Total Time: 65
- Yield: 4 servings 1x
- Category: quick
- Method: Grilling
- Cuisine: Latin American
- Diet: Non-Vegetarian
Ingredients
1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
4 slices Pepper Jack cheese (or to taste)
Fresh cilantro, finely minced (optional)
Lime wedges (optional, for serving)
Instructions
In a small bowl, mix cumin, salt, and black pepper. Season both sides of the chicken breasts.
Whisk salsa verde, olive oil, and lime juice in a separate bowl. Place chicken in a shallow dish and pour marinade over it. Cover and refrigerate for at least 30 minutes, ideally several hours or overnight.
Preheat grill to medium-high. Brush grates with olive oil to prevent sticking.
Grill chicken breasts for 4-5 minutes per side, until internal temperature reaches 165°F. During the last minute of grilling, top each breast with a slice of Pepper Jack cheese until melted.
Garnish with cilantro and serve with lime wedges.
Notes
Marinating longer (12+ hours) enhances flavor.
Use cheddar or mild cheddar as a Pepper Jack substitute if needed.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 70mg