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Grilled Salsa Verde Pepper Jack Chicken

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Juicy thin-sliced chicken breasts marinated in tangy salsa verde, grilled to perfection, and topped with melted pepper Jack cheese for a quick, flavor-packed main dish.

Ingredients

1½ lb thin-sliced boneless, skinless chicken breasts (about 4 breasts)

12 oz salsa verde (jarred or homemade)

2 tablespoons olive oil

2 tablespoons fresh lime juice

1 teaspoon ground cumin

Salt, to taste

Freshly ground black pepper, to taste

4 slices Pepper Jack cheese

Fresh cilantro, finely chopped (optional, for garnish)

Lime wedges (optional, for serving)

Instructions

  1. In a large zip-top bag or bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper. Add chicken and coat evenly. Marinate in the refrigerator for at least 30 minutes or up to overnight.
  2. Preheat grill to medium-high heat and lightly oil the grates.
  3. Grill chicken for about 5 minutes on the first side, then 4–6 minutes on the second side, or until the internal temperature reaches 165°F.
  4. Reduce grill heat to medium-low, place a slice of Pepper Jack cheese on each chicken breast, close the lid, and cook for about 1 minute until melted.
  5. Remove chicken from grill, rest briefly, garnish with cilantro, and serve with lime wedges.

Notes

For milder flavor, substitute Monterey Jack, cheddar, or mozzarella for the Pepper Jack cheese.

For extra heat, add chopped jalapeño or a dash of hot sauce to the marinade.

Thin-slicing or pounding chicken ensures quick, even cooking and helps prevent dryness.

Jarred salsa verde works great for convenience, but homemade adds a fresh twist.

This recipe is naturally gluten-free; just verify labels on salsa and cheese.

Nutrition

Find it online: https://justsosavory.com/grilled-salsa-verde-pepper-jack-chicken/