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Grilled Salsa Verde Pepper Jack Chicken

Salsa verde chicken with pepper jack is grilled until juicy, then finished with melted cheese and tangy green sauce. This Mexican grilled chicken method includes marinating, grilling to nearly cooked through, and a final lid-melt step for melty topping.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 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 garlic, minced
  • 1 tsp cumin
  • 0.5 salt and pepper to taste
Serving
  • 1 fresh cilantro and lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the salsa verde marinade
  1. Mix 1/2 cup salsa verde with olive oil, garlic, cumin, salt, and pepper until combined and fragrant.
  2. Taste and adjust seasoning with more salt and pepper if needed.
Marinate the chicken
  1. Place chicken in a container and coat with the marinade, then cover and marinate for 30 minutes to 2 hours in the refrigerator.
Grill
  1. Preheat the grill to medium-high heat.
  2. Grill chicken for 6-7 minutes per side until nearly cooked through, with clear grill marks visible.
  3. Top each breast with the remaining salsa verde and pepper jack cheese, then close the grill lid for 2-3 minutes until the cheese melts.
  4. Continue until the chicken reaches 165°F in the thickest part, then remove to a plate to rest briefly before serving.
Serve
  1. Serve the grilled chicken garnished with fresh cilantro and lime wedges for bright finish and extra tang.

Notes

For extra punch, keep the salsa verde mixture for topping separate until the final melt step so the chicken stays saucy without burning. Refrigerate leftovers up to 3 days; freeze cooked chicken up to 2 months (best sliced and reheated gently). For a dairy-light option, use reduced-fat pepper jack or a small amount of melty cheese blend while keeping the salsa verde the same.