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Grilled Salsa Verde Pepper Jack Chicken

A bright, smoky, and cheesy chicken dish, perfect for summer and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken breasts about 1.5 pounds
  • 1 cup salsa verde can substitute with green tomatillo salsa or homemade mix
  • 1/4 cup olive oil or avocado oil
  • 2 cloves garlic, minced or 1/2 teaspoon garlic powder
  • 1 teaspoon ground cumin adds warm, earthy notes
  • 1/2 teaspoon smoked paprika omit for less smokiness
  • to taste Salt and freshly ground black pepper seasoning is everything
  • 4-6 slices Pepper Jack cheese or Monterey Jack/cheddar for milder taste
  • Fresh cilantro, chopped for garnish, substitute with parsley if needed
  • Lime wedges for serving

Method
 

Preparation
  1. In a bowl, combine salsa verde, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper to make the marinade.
  2. Place chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 15 minutes, up to 2 hours.
  3. Preheat the grill to medium-high (about 400°F) and lightly oil the grates to prevent sticking.
Grilling
  1. Remove chicken from the marinade, letting excess drip off. Grill for 6–7 minutes per side until an instant-read thermometer reads 165°F.
  2. With about 1–2 minutes left, top each breast with a slice of Pepper Jack cheese and close the grill lid to melt.
Serving
  1. Transfer grilled chicken to a plate and let rest for 5 minutes. Sprinkle with chopped cilantro and a squeeze of lime to serve.

Notes

For a festive twist, shred the chicken and serve in warmed tortillas. Grill vegetables alongside for a complete meal.