Grilled Salsa Verde Pepper Jack Chicken (Print Version)

Tender grilled chicken breasts in zesty salsa verde with melted pepper Jack cheese. Quick, easy, and perfect for summer cookouts.

# Components:

→ Chicken & Marinade

01 - 1 ½ pounds thin-sliced boneless, skinless chicken breasts
02 - 12 ounces salsa verde
03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lime juice
05 - 1 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 1 teaspoon freshly ground black pepper

→ Topping & Garnish

08 - 4 slices pepper Jack cheese
09 - Fresh cilantro, finely minced
10 - Lime wedges

# Directions:

01 - In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and pepper until fully combined.
02 - Add the chicken breasts to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours.
03 - Preheat your grill to medium-high heat, approximately 400°F.
04 - Remove chicken from the marinade, allowing excess to drip off. Discard any remaining marinade.
05 - Grill chicken for 4–5 minutes per side, or until cooked through and internal temperature reaches 165°F.
06 - Place a slice of pepper Jack cheese on each chicken breast during the final minute of grilling. Close the grill lid to melt the cheese.
07 - Transfer chicken to a plate and let rest for 5 minutes before serving. Garnish with fresh cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • The marinade does double duty, tenderizing the chicken while infusing it with tangy flavor that cuts through the rich melted cheese
  • Thin-cut breasts cook in minutes, making this perfect for those weeknights when you're hangry and don't have patience for anything complicated
02 -
  • Never reuse the marinade that's had raw chicken in it, even if you're tempted to brush it on during grilling, it's not worth the risk
  • Thin chicken breasts can go from perfectly cooked to dry in about 30 seconds, so invest in an instant-read thermometer and pull them at 165°F exactly
03 -
  • Pat the chicken dry before adding it to the marinade, excess water prevents the flavors from penetrating properly
  • Let the grilled chicken rest for at least 5 minutes before slicing, this keeps all those juices inside instead of on your cutting board
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