Description
Grilled Salsa Verde Pepper Jack Chicken is a zesty and flavorful dish featuring tender grilled chicken marinated in salsa verde, lime juice, and spices, then topped with melty pepper jack cheese for a spicy, creamy finish.
Ingredients
- 1 ½ lb boneless skinless chicken breasts (thin‑sliced, about 4 pieces)
- 12 oz salsa verde (store‑bought or homemade)
- 3 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp salt (increase to taste)
- 1 tsp freshly ground black pepper
- 4 slices pepper jack cheese (or more, to taste)
- Fresh cilantro, minced, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- In a bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper until fully combined.
- Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Ensure all surfaces are coated, then seal and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
- Preheat the grill (or grill pan) to medium‑high heat.
- Remove chicken from marinade, letting excess drip off, and grill about 5–6 minutes per side until the internal temperature reaches 165 °F (74 °C).
- In the last 2 minutes of grilling, top each breast with a slice of pepper jack cheese. Close the grill lid or cover with foil to melt.
- Once out of the grill, let the chicken rest a few minutes. Garnish with cilantro and serve with lime wedges.
Notes
- Swap pepper jack with your favorite cheese for variety.
- Grill vegetables alongside for a complete meal.
- Can be baked at 375 °F for 25–30 minutes if grill isn’t available.
- Rest chicken before serving to retain juices.
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
