Name: Grilled Salsa Verde Pepper Jack Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Tex-Mex
Ingredients: 1 ½ pounds thin-sliced boneless skinless chicken breasts; 12 ounces salsa verde; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon cumin; 1 teaspoon salt (or more, to taste); 1 teaspoon freshly ground black pepper; 4 slices pepper Jack cheese (or as desired); Fresh cilantro, finely minced (optional); Lime wedges (optional, for serving)

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Introduction

This Grilled Salsa Verde Pepper Jack Chicken is a vibrant and flavorful meal perfect for summer grilling. Marinated in a zesty salsa verde mix and topped with melted pepper Jack cheese, it offers a delightful blend of spice and creaminess that’s sure to please the whole family.

The image shows a close-up of a grilled sandwich sliced in half, each half placed next to each other. The bread is golden brown with crispy edges and a slightly charred texture. The top layer has melted cheese that stretches slightly between the halves, covered with small pieces of green herbs and tiny red bits. Beneath the cheese, there is a layer of cooked, juicy chicken that looks moist and well-seasoned, with a golden color. The sandwich rests directly on a white marbled surface, and no plate or bowl is visible. The photo is sharp and bright, capturing the textures and colors very clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds thin-sliced boneless skinless chicken breasts
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon salt (or more, to taste)
1 teaspoon freshly ground black pepper
4 slices pepper Jack cheese (or as desired)
Fresh cilantro, finely minced (optional)
Lime wedges (optional, for serving)

Instructions

Step 1: In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade.
Step 2: Add the chicken breasts to the bowl, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Step 3: Preheat your grill to medium-high heat.
Step 4: Remove the chicken from the marinade and discard the marinade. Grill each breast for about 4-5 minutes per side or until an internal temperature of 165°F is reached.
Step 5: In the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken to melt.
Step 6: Remove from the grill and let rest for a few minutes before serving. Garnish with fresh cilantro and lime wedges if desired.

Tips & Variations

For extra smoky flavor, use a charcoal grill or add wood chips to your gas grill.
Swap pepper Jack cheese with Monterey Jack or mozzarella for a milder taste.
Add a pinch of smoked paprika or chili powder to the marinade for more heat.
Serve with a side of grilled vegetables or a fresh salad to complete your meal.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave until heated through, being careful not to overcook and dry it out.

How to Serve

The image shows a close-up of a grilled chicken breast topped with melted cheese and green herbs. The chicken is golden brown with grill marks visible on the edges. The cheese is creamy and slightly browned with small pieces of red chili and green herbs sprinkled on top. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, marinate the chicken up to 2 hours in advance to allow the flavors to develop. Avoid marinating longer than 2 hours to prevent the acid from breaking down the meat too much.

What if I don’t have a grill?

You can cook the chicken in a grill pan or a regular skillet on the stove over medium-high heat. Cook for the same amount of time until fully cooked, and melt the cheese by covering the pan briefly at the end.