Grilled Salsa Verde Pepper Jack Chicken (Printable Version)

Tender grilled chicken breasts in tangy salsa verde with melted pepper Jack cheese

# Components:

→ Chicken & Marinade

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→ Topping & Garnish

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# Directions:

01 - In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and pepper until thoroughly combined.
02 - Add the chicken breasts to the bowl, turning to coat completely. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor penetration.
03 - Preheat grill to medium-high heat, approximately 400°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Discard any remaining marinade.
05 - Place chicken on the preheated grill and cook for 4 to 5 minutes per side until cooked through and internal temperature reaches 165°F.
06 - During the final minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to melt the cheese completely.
07 - Transfer chicken to a serving plate and let rest for 3 to 5 minutes. Garnish with fresh cilantro and lime wedges if desired.

# Expert Tips:

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  • The salsa verde marinade does double duty, tenderizing the chicken while infusing it with bright tangy flavor that cuts through rich melted cheese
  • Thirty minutes of marinating is all you need, but the longer it sits, the more those tomatillo and lime flavors really sink into every fiber
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  • Patting excess marinade off the chicken before grilling prevents flare ups and helps you get better grill marks instead of steaming
  • Thinner chicken breasts can go from perfect to dry in seconds, so keep a close eye and use that instant read thermometer
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  • Let the chicken come to room temperature for about 20 minutes before grilling so it cooks more evenly
  • If your salsa verde is mild, add a pinch of cayenne or some minced jalapeno to the marinade for a kick
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