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Grilled Salsa Verde Chicken with Pepper Jack

Grilled salsa verde chicken with melted pepper Jack cheese topped with fresh cilantro and lime wedges on a white plate
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Juicy, tender thin-sliced chicken breasts marinated in a bold salsa verde mixture, grilled to perfection, and topped with melted pepper Jack cheese. Only 5 minutes of prep and ready in 45 minutes total.

Ingredients

Scale
  • 1 1/2 pounds thin-sliced boneless, skinless chicken breasts (about 4 breasts)
  • 12 oz salsa verde
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon freshly ground black pepper
  • 4 slices pepper Jack cheese, or as desired
  • Fresh cilantro, finely minced (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Add chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and pepper to a large zip-top plastic bag. Seal and smoosh around to evenly coat the chicken with the marinade.
  2. Place the bag flat in the refrigerator and marinate for at least 30 minutes. Overnight marinating delivers the deepest, juiciest flavor.
  3. Lightly oil the grill grates using tongs and a folded paper towel dipped in oil. Preheat outdoor grill to medium-high heat.
  4. Remove chicken from the marinade, letting excess drip off. Place breasts on the grill. Close the lid and cook for about 5 minutes on the first side, then flip and cook for about 4 minutes on the second side with the lid closed, until internal temperature reaches 165 degrees F (74 degrees C).
  5. Reduce heat to medium-low. Place one slice of pepper Jack cheese on top of each breast. Close the lid and wait about 1 minute until the cheese is fully melted.
  6. Transfer to a plate and rest for 3 to 5 minutes before serving. Garnish with fresh cilantro and lime wedges if desired.

Notes

  • Use thin-sliced chicken breasts for faster, more even cooking. Thick breasts need 7 to 8 minutes per side and should be pounded to an even thickness first.
  • Any jarred salsa verde works. Choose mild, medium, or hot depending on heat preference.
  • Do not press down on the chicken while grilling – this squeezes out the natural juices.
  • Always confirm doneness with a meat thermometer at 165 degrees F. Do not guess with chicken.
  • Leftovers keep in an airtight container in the refrigerator for up to 5 days. Great for meal prep.

Nutrition

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