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Grilled Salsa Verde Pepper Jack Chicken served with fresh ingredients

Grilled Salsa Verde Pepper Jack Chicken

A delicious and easy grilled chicken recipe topped with zesty salsa verde and melty pepper jack cheese, perfect for summer meals and family gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grill
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (about 1.5 pounds, fresh is best)
  • 1 teaspoon olive oil (for grilling)
  • to taste Salt and pepper
For the Topping
  • 1 cup salsa verde (store-bought or homemade) Use store-bought for convenience or homemade for extra love.
  • 1 cup shredded pepper jack cheese Higher quality cheese will melt better.
Optional Garnishes
  • Fresh cilantro (chopped, for serving)
  • Lime wedges (for a zesty squeeze)

Method
 

Preparation
  1. Preheat the Grill: Heat your grill or grill pan to medium-high heat, around 400°F (200°C).
  2. Prepare the Chicken: While the grill heats up, season the chicken breasts with olive oil, salt, and pepper. Make sure to coat them evenly.
Grilling
  1. Grill the Chicken: Place the chicken on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden-brown with grill marks.
  2. Add the Salsa Verde and Cheese: Once the chicken is nearly done, spoon salsa verde over each piece and sprinkle the shredded pepper jack on top. Close the grill lid and cook for an additional 2-3 minutes until the cheese is melty and bubbly.
Serving
  1. Rest and Garnish: Remove the chicken from the grill and let it rest for a few minutes. Top with fresh cilantro and serve with lime wedges.

Notes

Use a meat thermometer to ensure chicken is fully cooked without drying it out. If you don’t have salsa verde, you can substitute with fresh pico de gallo or even a homemade avocado sauce for a creamy twist. For a kick of flavor, marinate the chicken in lime juice and spices for an hour before grilling. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. Reheat in a skillet or microwave until warmed through.