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Grilled Salsa Verde Pepper Jack Chicken

Grilled salsa verde pepper jack chicken with tangy green salsa and melty cheese. Marinated chicken stays juicy, then grills fast and finishes with a lid-melt for gooey texture.
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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 Method Notes

Ingredients
  

Chicken
  • 4 large chicken breasts
Salsa verde and cheese
  • 1 cup salsa verde
  • 1 cup pepper jack cheese, shredded
Seasoning and aromatics
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 0.25 tsp salt and pepper to taste Use to season the marinade.
Serving
  • 0.25 fresh cilantro and lime wedges for serving

Method
 

Make the salsa verde marinade
  1. Mix 1/2 cup salsa verde with olive oil, garlic, cumin, salt, and pepper until well combined, with a smooth green coating forming in the bowl.
Marinate the chicken
  1. Add the chicken to the marinade and marinate for 30 minutes to 2 hours, turning once so every surface looks evenly coated.
Grill and melt the cheese
  1. Preheat the grill to medium-high heat, aiming for steady sizzle when the chicken is placed on the grates.
  2. Grill chicken for 6-7 minutes per side until nearly cooked through, flipping when the first side has clear grill marks and the edges look set.
  3. Top each breast with the remaining salsa verde and pepper jack cheese, spreading it so the cheese covers the surface.
  4. Close the grill lid for 2-3 minutes until the cheese melts and the chicken reaches 165°F, watching for bubbling melt and glossy, fully heated edges.
Serve
  1. Serve the chicken garnished with fresh cilantro and lime wedges, finishing with a bright green herb pop and a fresh lime squeeze to taste.

Notes

Pro tip: If your chicken breasts are thick, pound them to an even thickness so they finish at the same time and don’t overgrill. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying. Freezing is not recommended because the cheese and salsa can separate after thawing. For a lower-fat option, use reduced-fat pepper jack while keeping the same marinating and grilling steps.