Description
Tender grilled chicken breasts marinated in zesty salsa verde and topped with gooey pepper jack cheese, this Grilled Salsa Verde Chicken with Pepper Jack is a flavor-packed dish perfect for your next barbecue.
Ingredients
Scale
For the Marinade:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving:
- 4 slices pepper jack cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate the Chicken: Place chicken breasts in a shallow dish or zip-top bag. In a small bowl, whisk together salsa verde, olive oil, cumin, garlic powder, smoked paprika, salt, and pepper. Reserve ½ cup of the marinade for basting. Pour the remaining marinade over the chicken, coating evenly. Marinate for at least 30 minutes (up to 4 hours) in the refrigerator.
- Preheat and Grill: Preheat grill to medium-high heat and oil the grates. Grill chicken for 5–6 minutes per side, basting occasionally with the reserved salsa verde, until internal temperature reaches 165°F (74°C).
- Finish with Cheese: During the last 2 minutes of grilling, place a slice of pepper jack cheese on each breast, close the lid, and let melt.
- Serve: Transfer chicken to a platter, garnish with cilantro, and serve with lime wedges.
Notes
- This recipe also works well with boneless chicken thighs.
- For a smokier flavor, grill over wood chips or use a cast-iron grill pan indoors.
- Pair with rice, grilled vegetables, or warm tortillas.
- Prep Time: 10 minutes (+ 30 minutes marinating)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 320
- Sugar: 2 g
- Sodium: 770 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 120 mg
