Description

This Grilled Salsa Verde Pepper Jack Chicken is juicy, cheesy, and packed with tangy heat. Chicken breasts are marinated in a zesty salsa verde, grilled to perfection, and topped with melty pepper jack cheese for a quick and flavorful meal. Serve it with rice, roasted veggies, or tortillas for a full fiesta-style plate!

Ingredients

4 boneless, skinless chicken breasts
1 cup salsa verde (store-bought or homemade)
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
4 slices pepper jack cheese

Optional toppings: chopped cilantro, lime wedges, diced avocado, extra salsa verde

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Instructions

Marinate the chicken: In a bowl or zip-top bag, combine salsa verde, olive oil, garlic powder, cumin, salt, and pepper. Add chicken and coat well. Marinate in the fridge for at least 30 minutes, or up to 4 hours.
Preheat grill: Heat grill to medium-high (about 400°F). Lightly oil the grates.
Grill the chicken: Remove chicken from marinade and place on the grill. Cook for 5–7 minutes per side, or until internal temperature reaches 165°F.
Add cheese: During the last minute of grilling, place a slice of pepper jack on each chicken breast. Close the lid and let it melt.
Serve: Remove chicken from the grill. Top with fresh cilantro, a squeeze of lime, and any extra toppings you like. Serve hot!

Notes

Make it spicier by adding sliced jalapeños on top or using extra hot salsa verde.
Great served over Mexican rice, in tacos, or with grilled corn.

Leftovers are perfect for sandwiches or chopped into salads and bowls