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Grilled Salsa Verde Pepper Jack Chicken

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This Grilled Salsa Verde Pepper Jack Chicken is a juicy, flavor-packed grilling recipe perfect for spring and summer. Marinated in tangy salsa verde and lime, then topped with melty pepper jack cheese, this easy chicken dish is a bold, Mexican-inspired favorite!

Ingredients

Meat:

  • 1 1/2 lbs boneless skinless chicken breasts, thin cut

Produce:

  • 1 lime (for juice and optional garnish)

  • Fresh cilantro, chopped (for garnish)

Condiments:

  • 12 oz jar salsa verde

  • 2 tablespoons fresh lime juice

Oils & Vinegars:

  • 3 tablespoons olive oil

Spices:

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

Dairy:

  • 4 slices pepper jack cheese

Instructions

  1. In a large resealable bag or bowl, mix salsa verde, lime juice, olive oil, cumin, salt, and black pepper.

  2. Add chicken breasts, making sure they are fully coated. Marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

  3. Preheat grill to medium-high heat. Oil the grates to prevent sticking.

  4. Remove chicken from marinade and grill for 5–7 minutes per side or until internal temperature reaches 165°F.

  5. In the last minute of grilling, top each chicken breast with a slice of pepper jack cheese and close the grill lid to melt.

  6. Remove from grill, garnish with fresh cilantro and lime wedges, and serve immediately.

 

 

Notes

  • You can substitute Monterey Jack or cheddar if you prefer a milder cheese.

  • Great served with rice, grilled veggies, or in tacos or burrito bowls.

  • This recipe is naturally gluten-free.

Find it online: https://yumfoodusa.com/grilled-salsa-verde-pepper-jack-chicken/