Description
Juicy grilled chicken breasts marinated in tangy salsa verde, topped with melty, spicy Pepper Jack cheese. This easy summer dinner is bold, fresh, and perfect for backyard BBQs or quick weeknight meals.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup salsa verde
- 4–6 slices Pepper Jack cheese (or 1 cup shredded)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Pound the chicken breasts to an even thickness (about 3/4 inch) and pat dry with paper towels.
- In a small bowl, mix salsa verde, olive oil, garlic powder, ground cumin (if using), salt, and pepper.
- Place chicken in a zip-top bag or shallow dish, pour marinade over, and turn to coat. Refrigerate for 20 minutes (up to 2 hours).
- Preheat grill to medium-high (about 400°F). Clean and lightly oil the grates.
- Remove chicken from marinade, letting excess drip off. Place on hot grill.
- Grill for 4–5 minutes per side, closing the lid between flips. Flip once for grill marks.
- When chicken reaches 160°F (about 9–12 minutes total), top each piece with Pepper Jack cheese.
- Close the lid for 1–2 minutes until cheese is melted.
- Transfer chicken to a platter and let rest 3–5 minutes. Garnish with cilantro and serve with lime wedges.
Notes
For best results, don’t marinate the chicken longer than 4 hours. Use a meat thermometer to avoid overcooking. Monterey Jack or plant-based cheese can be substituted for less heat or dairy-free diets. Leftovers are great for tacos or salads. For extra char, increase grill heat for the last minute.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 5
- Fiber: 1
- Protein: 36
Keywords: grilled chicken, salsa verde, pepper jack, summer dinner, easy chicken recipe, BBQ, gluten-free, meal prep, Mexican-inspired, spicy chicken