Description
This Grilled Salsa Verde Pepper Jack Chicken is the ultimate easy summer meal. Thin-sliced chicken breasts are marinated in tangy salsa verde and lime, then grilled to perfection and topped with melted pepper Jack cheese.
Ingredients
The Marinade & Chicken
- 1.5 lbs thin-sliced boneless skinless chicken breasts
- 12 oz salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt & black pepper
The Topping & Garnish
- 4 slices pepper Jack cheese
- Fresh cilantro, minced
- Lime wedges, for serving
Instructions
Marinate: Combine chicken, salsa verde, oil, lime juice, and spices in a bag. Chill for 30 minutes.
Grill: Preheat grill to medium-high. Grill chicken for 5 minutes on the first side.
Flip: Flip and cook for 4 more minutes until internal temperature reaches 165°F.
Melt: Top with pepper Jack cheese and close the lid for 1 minute until melted.
Serve: Garnish with cilantro and serve with lime wedges.
Notes
Thin-Sliced: Ensures quick, even cooking. Pound thick breasts to 1/2-inch thickness if needed.
Resting: Let the chicken rest for 3–5 minutes after grilling to keep it moist.
Baking: Bake at 400°F for 15–20 minutes as an alternative to grilling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southwestern / Mexican
Nutrition
- Serving Size: 1 Chicken Breast
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
Keywords: grilled salsa verde chicken, pepper jack chicken, keto grilled chicken, easy summer dinner, trader joe's salsa verde recipes, 10 minute grill recipes, healthy mexican chicken