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Grilled Salsa Verde Pepper Jack Chicken

This grilled salsa verde pepper jack chicken is juicy, cheese-stuffed, and finished with tangy salsa verde over medium-high heat. Marinate for flavor, grill until nearly cooked through, then melt pepper jack under the lid at 165°F for tender results.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 large chicken breasts Use pounded or evenly thick breasts for consistent grilling.
Salsa verde mixture
  • 0.5 cup salsa verde Measure out 1/2 cup for the marinade and keep the rest for topping.
  • 2 tbsp olive oil
  • 2 garlic, minced
  • 1 tsp cumin
  • 0.25 tsp salt and pepper Use to taste; add more if your salsa verde is mild.
Topping and finish
  • 0.5 cup salsa verde Remaining salsa verde for topping after grilling.
  • 1 cup pepper jack cheese, shredded Shred fresh if possible for smoother melting.
  • 1 fresh cilantro For serving garnish.
  • 1 lime wedges For serving. Add right before eating.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the salsa verde marinade
  1. In a bowl, mix 1/2 cup salsa verde with olive oil, garlic, cumin, salt, and pepper until well combined.
  2. Mix just until the seasonings are evenly distributed so the marinade clings to the chicken.
Marinate the chicken
  1. Add chicken to the marinade and turn to coat, then refrigerate for 30 minutes to 2 hours to infuse flavor.
  2. Cover the container so the marinade doesn’t dry out in the fridge during resting.
Preheat and grill
  1. Preheat the grill to medium-high heat so it’s hot before chicken goes on.
  2. Grill chicken for 6-7 minutes per side until nearly cooked through, then keep a close eye to avoid overcooking.
Melt cheese and finish
  1. Top each breast with the remaining salsa verde and the shredded pepper jack cheese after the first grilling.
  2. Close the grill lid and cook for 2-3 minutes until the cheese melts and the chicken reaches 165°F.
Serve
  1. Transfer chicken to a plate and serve hot with fresh cilantro and lime wedges for garnish.

Notes

Pro tip: Pound chicken breasts to an even thickness so they grill in the same 6-7 minute window per side without drying out. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently so the cheese stays melty. Freezing is not recommended because the texture of grilled chicken and melted cheese can suffer. For a lower-fat option, use reduced-fat pepper jack and trim any visible chicken fat.