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Grilled Salsa Verde Chicken topped with Pepper Jack cheese on a platter

Grilled Salsa Verde Pepper Jack Chicken

A deliciously flavorful dish featuring grilled chicken topped with fresh salsa verde and melty pepper jack cheese, perfect for summer barbecues or weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
For the Salsa Verde
  • 1 cup fresh tomatillos, husked and quartered Fresh ingredients elevate this dish.
  • 1/2 cup fresh cilantro leaves
  • 1 clove garlic, minced
  • 1 small jalapeño, seeded and chopped Adjust for spice preference.
  • to taste salt
For the Topping
  • 1 cup pepper jack cheese, shredded

Method
 

Preparation
  1. In a blender or food processor, combine the tomatillos, cilantro, garlic, jalapeño, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning if necessary. Set aside.
  2. Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Drizzle olive oil over the breasts for added flavor and moisture.
Grilling
  1. Preheat your grill over medium-high heat. You want it hot enough to achieve nice grill marks on the chicken.
  2. Place the chicken breasts on the grill and cook for about 6–7 minutes on one side. Flip the chicken and cook for another 5–7 minutes, or until they reach an internal temperature of 165°F (75°C) and the juices run clear.
  3. Spoon a generous amount of salsa verde over each chicken breast in the last couple of minutes of grilling. Top each piece with a handful of shredded pepper jack cheese. Close the grill lid and let the cheese melt, about 2–3 minutes.
  4. Remove the chicken from the grill and let it rest for a few minutes before slicing. Drizzle with extra salsa verde if desired.

Notes

For an extra burst of flavor, consider marinating the chicken in the salsa verde for a couple of hours before grilling. If you prefer a milder dish, omit the jalapeño or use a mild pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.