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Grilled Salsa Verde Pepper Jack Chicken

Grilled salsa verde pepper jack chicken with juicy, grilled chicken breasts topped with melted pepper jack cheese and tangy salsa verde. Marinated for flavor, then finished on the grill until the cheese melts and the chicken reaches 165°F.
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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 and marinade
  • 4 large chicken breasts
  • 0.5 cup salsa verde
  • 2 tbsp olive oil
  • 2 garlic, minced
  • 1 tsp cumin
  • salt and pepper to taste
Topping
  • 0.5 cup salsa verde
  • 1 cup pepper jack cheese, shredded
  • 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.
  2. Marinate the chicken for 30 minutes to 2 hours, covered, so the flavor penetrates.
Grill the chicken
  1. Preheat the grill to medium-high heat and set it up for direct grilling.
  2. Grill the chicken for 6-7 minutes per side until nearly cooked through, using grill marks as a visual cue.
  3. Top each breast with the remaining salsa verde and the pepper jack cheese right after flipping the chicken.
  4. Close the grill lid and cook for 2-3 minutes until the cheese melts and the chicken reaches 165°F, looking for bubbling melted cheese.
Serve
  1. Serve immediately with fresh cilantro and lime wedges for brightness.

Notes

For best juiciness, avoid overcooking after the cheese goes on—aim to pull the chicken as soon as it hits 165°F. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or microwave until warmed through (cheese may look less glossy). Freezing is not recommended due to texture changes after grilling; for a lower-fat option, use reduced-fat pepper jack while keeping the marinade and grilling times the same.