Description
This Grilled Salsa Verde Pepper Jack Chicken is a wonderfully simple and flavorful meal. Juicy grilled chicken breast gets a zesty kick from salsa verde and a dreamy, melty blanket of Pepper Jack cheese.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 2 lb)
- 1 cup salsa verde (jarred or homemade)
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 oz Pepper Jack cheese, sliced or shredded
- 2 tablespoons chopped cilantro
- Lime wedges
- Optional: sliced jalapeño, diced avocado, warm tortillas or cooked rice
Instructions
- Pound the chicken breasts to an even 3/4-inch thickness.
- In a bowl, stir together 1/2 cup salsa verde, olive oil, lime juice, cumin, garlic powder, onion powder, salt, and pepper.
- Add the chicken to the marinade and let sit for 15–30 minutes (or up to 4 hours chilled).
- Preheat grill to medium-high heat (425°F / 220°C) and oil grates.
- Grill chicken 5–6 minutes per side, basting with remaining salsa verde. Cook until an instant-read thermometer reads 165°F (74°C).
- Move chicken to indirect heat, top with Pepper Jack cheese, cover, and melt for 1–2 minutes.
- Rest chicken 5 minutes before serving. Top with extra salsa verde, cilantro, and lime wedges. Serve with tortillas, rice, or salad.
Notes
Let chicken rest before slicing to keep it juicy. Perfect served as tacos, rice bowls, or over a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 390
- Sugar: 2g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 115mg
Keywords: grilled chicken, salsa verde chicken, pepper jack chicken, Mexican chicken, weeknight dinner