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Grilled Salsa Verde Pepper Jack Chicken

A savory and creamy chicken dish topped with spicy pepper Jack cheese and tangy salsa verde, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilled
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 1.5 pounds thin-sliced boneless skinless chicken breasts Thin slices will cook faster and more evenly.
  • 3 tablespoons olive oil For grilling and moisture.
  • 2 tablespoons lime juice Adds a zesty kick.
  • 1 teaspoon cumin For a touch of smokiness.
  • 1 teaspoon salt Season to your preference.
  • 1 teaspoon freshly ground black pepper Enhances the flavor.
Toppings
  • 12 ounces salsa verde Trader Joe’s recommended for amazing flavor.
  • 4 slices pepper Jack cheese For creamy and spicy goodness.
  • to taste fresh cilantro, finely minced Optional for garnishing.
  • to taste lime wedges Optional for serving.

Method
 

Marinating
  1. In a large bowl, combine olive oil, lime juice, cumin, salt, and black pepper. Add the thin-sliced chicken breasts and coat them evenly. Let it marinate for at least 10 minutes while you preheat the grill.
Grilling
  1. Preheat the grill to medium-high heat. If using a grill pan, preheat it over medium heat on your stovetop.
  2. Place the marinated chicken on the grill. Cook for about 6-7 minutes on each side or until the chicken is cooked through and no longer pink in the center.
  3. Once the chicken is cooked, pour the salsa verde over the breasts.
  4. Add a slice of pepper Jack cheese on each piece of chicken and close the grill lid for a couple of minutes, allowing the cheese to melt beautifully.
  5. Once the cheese is melted, remove the chicken from the grill. Garnish with fresh cilantro and serve with lime wedges if desired.

Notes

Ensure your grill is properly preheated for perfect grill marks. Let the chicken rest for a few minutes after grilling for juicier meat. Use a meat thermometer to ensure the chicken is fully cooked (165°F / 74°C). Adjust the spice level by choosing a milder or hotter salsa verde.