Description
Grilled Salsa Verde Pepper Jack Chicken is a zesty, cheesy, and quick dinner packed with bold flavor. Perfect for busy weeknights or summer grilling nights.
Ingredients
1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
12 ounces salsa verde (Trader Joe’s recommended)
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, for garnishing)
Lime wedges (optional, for serving)
Instructions
In a large bowl, mix the salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
Add the chicken breasts and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Preheat the grill to medium-high heat.
Remove chicken from marinade and discard any leftover marinade.
Grill chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F.
In the last minute of grilling, top each piece with a slice of Pepper Jack cheese. Close the lid to melt.
Remove from grill, let rest a few minutes, and garnish with cilantro and lime wedges if desired.
Notes
You can substitute Monterey Jack for a milder cheese option.
Don’t skip the marinade—it’s key to the bold flavor.
Works great with a stovetop grill pan if you don’t have an outdoor grill.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner, Main Course
- Method: Grilling
- Cuisine: American - Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 95 mg