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Grilled Salsa Verde Pepper Jack Chicken

Salsa verde chicken with melted pepper jack is a Mexican grilled chicken meal where the cheese finishes under the lid for a juicy, tender bite. Marinate the chicken, grill until nearly done, then top with salsa verde and pepper jack for gooey, tangy flavor.
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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 breast
  • 4 large chicken breasts
Salsa verde
  • 1 cup salsa verde
Pepper jack cheese
  • 1 cup pepper jack cheese, shredded
Olive oil and seasonings
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 0.5 Salt and pepper to taste
Serving
  • 0.25 Fresh cilantro and lime wedges for serving

Equipment

  • 1 grill

Method
 

Mix marinade
  1. In a bowl, mix 1/2 cup salsa verde with olive oil, garlic, cumin, salt, and pepper until combined and fragrant.
  2. Taste the marinade and adjust salt and pepper if needed, then set aside for coating the chicken.
Marinate
  1. Marinate the chicken for 30 minutes to 2 hours so the flavor penetrates and the surface stays juicy.
Grill the chicken
  1. Preheat your grill to medium-high heat and keep the lid closed between steps to hold temperature.
  2. Grill chicken for 6-7 minutes per side until nearly cooked through and the outside is lightly charred.
  3. Top each breast with the remaining salsa verde and pepper jack cheese right after flipping or just before the second side finishes.
  4. Close the grill lid for 2-3 minutes until the cheese melts and the chicken reaches 165°F.
Serve
  1. Serve immediately, garnished with fresh cilantro and lime wedges for bright, tangy finish.

Notes

Pro tip: for the best melt and tang, spoon salsa verde onto the chicken at the end of grilling and keep the lid closed while the cheese melts. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the chicken doesn’t dry out. Freezing is not recommended due to texture changes after marinating. For a lighter option, use part-skim pepper jack and reduce the cheese topping slightly.