Description
Grilled Salsa Verde Pepper Jack Chicken is a bold, cheesy, and zesty grilled dish that’s quick to make and packed with flavor. Marinated in tangy salsa verde and topped with melty pepper jack, this chicken is perfect for summer cookouts or easy weeknight meals.
Ingredients
- 2–4 boneless, skinless chicken breasts or thighs
- 1 cup salsa verde (store-bought or homemade)
- 4 slices pepper jack cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder or cumin (optional)
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Season chicken with salt, pepper, and optional garlic powder or cumin.
- Place chicken in a dish or resealable bag and pour in the salsa verde. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
- Preheat grill or grill pan to medium-high heat and lightly oil the grates.
- Grill chicken for 6–7 minutes per side, or until fully cooked through and nicely charred.
- In the last 1–2 minutes of cooking, top each piece of chicken with a slice of pepper jack cheese and close the lid to melt.
- Remove chicken from the grill, let rest for a few minutes, then top with extra salsa verde and garnish with cilantro or lime juice.
Notes
- Swap pepper jack for jalapeño jack for more heat, or a dairy-free cheese for a lactose-free option.
- Use the chicken in tacos, burrito bowls, or salads.
- Bake instead of grill by roasting at 400°F (200°C) for 25–30 minutes, adding cheese in the last few minutes under the broiler.
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
