Grilled Salsa Verde Pepper Jack Chicken (Printable)

Tender grilled chicken topped with salsa verde and melted Pepper Jack cheese. Ready in 35 minutes.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Marinade & Seasonings

02 - 1 cup salsa verde
03 - 2 tablespoons olive oil
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Cheese

09 - 1 1/2 cups shredded Pepper Jack cheese

→ Garnishes

10 - 1/4 cup chopped fresh cilantro
11 - 1 lime, cut into wedges

# How To Make It:

01 - In a medium bowl, whisk together the salsa verde, olive oil, ground cumin, garlic powder, smoked paprika, salt, and black pepper until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour half of the salsa verde mixture over the chicken, reserving the remainder for grilling. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the chicken on the hot grill, cover, and cook for 5 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear.
05 - During the last 2 minutes of grilling, spoon the reserved salsa verde mixture over each chicken breast and distribute the shredded Pepper Jack cheese evenly on top. Close the grill lid and allow the cheese to melt.
06 - Transfer the chicken to a serving platter. Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • The salsa verde pulls double duty as both a marinade and a finishing sauce, so you get layered tangy flavor without extra work.
  • It goes from fridge to table in about 35 minutes, which means no excuses on busy weeknights.
  • Gluten free and low carb, so almost everyone at the table can dig in without hesitation.
02 -
  • Never reuse marinade that raw chicken has been sitting in, always use the reserved portion you set aside separately.
  • Closing the grill lid when you add the cheese is the trick to even melting without overcooking the chicken underneath.
  • If you do not have a grill, a grill pan on the stove or a 400 degree F oven for 20 to 25 minutes works almost as well, just add the salsa and cheese in the last 5 minutes.
03 -
  • Let the chicken rest for 3 to 4 minutes after taking it off the grill before slicing so the juices redistribute instead of running out onto the plate.
  • Pound the chicken breasts to an even thickness before marinating and every piece will finish cooking at exactly the same time.

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