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
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1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
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12 ounces salsa verde (Trader Joe’s recommended)
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3 tablespoons olive oil
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2 tablespoons lime juice
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1 teaspoon cumin
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1 teaspoon salt (or more, to taste)
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1 teaspoon freshly ground black pepper
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4 slices pepper Jack cheese (or as desired)
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Fresh cilantro, finely minced (optional, for garnishing)
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Lime wedges (optional, for serving)
Instructions
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In a large bowl, mix the salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
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Add the chicken breasts and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
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Preheat the grill to medium-high heat.
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Remove chicken from marinade and discard any leftover marinade.
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Grill chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F.
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In the last minute of grilling, top each piece with a slice of Pepper Jack cheese. Close the lid to melt.
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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