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Grilled Salsa Verde Pepper Jack Chicken

Salsa verde chicken with pepper jack is grilled until juicy and topped with melted cheese and tangy green salsa. This Mexican-American method uses a quick marinade and finishes with lid-closed heat so the pepper jack melts over the breasts.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 large chicken breasts
marinade and topping
  • 1 cup salsa verde
  • 1 cup pepper jack cheese, shredded
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 0.25 Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the salsa verde marinade
  1. Mix 1/2 cup salsa verde with olive oil, garlic, cumin, salt, and pepper until evenly combined and glossy. Visual cue: you should see the oil streaks disappear into the green marinade.
Marinate the chicken
  1. Marinate the chicken for 30 minutes to 2 hours in the salsa verde mixture, turning once if possible. Visual cue: the chicken surface should look lightly coated and slightly darker green.
Preheat and grill
  1. Preheat the grill to medium-high heat. Visual cue: the grates should sizzle when you hold your hand 5 in above them for about 2 seconds.
Grill until nearly cooked
  1. Grill chicken for 6-7 minutes per side until nearly cooked through. Visual cue: juices should run clear and the centers will still look slightly underdone.
Top with cheese and finish
  1. Top each breast with remaining salsa verde and pepper jack cheese. Visual cue: cheese should be fully covered in a thick layer.
Melt the cheese
  1. Close the grill lid for 2-3 minutes until the cheese melts and the chicken reaches 165°F. Visual cue: cheese will bubble and turn glossy while the chicken firms up.
Serve
  1. Serve immediately, garnished with fresh cilantro and lime wedges. Visual cue: cilantro should look bright green and lime wedges should be prominent on the plate.

Notes

For best flavor, marinate toward the longer end (up to 2 hours) and let the chicken sit at room temperature for 10 minutes before grilling. Refrigerate leftovers in a covered container for up to 3 days; reheat gently until warm. Freezing is not recommended for best cheese texture after thawing. For a lower-fat swap, use reduced-fat pepper jack and avoid extra drizzling of oil.