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Grilled Salsa Verde Pepper Jack Chicken

Juicy grilled chicken breasts smothered in gooey melted pepper jack cheese and topped with tangy, vibrant salsa verde. A quick, low-carb, and incredibly flavorful dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 medium boneless skinless chicken breasts pounded to even thickness
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Toppings
  • 4 slices pepper jack cheese thick slices
  • 0.75 cup salsa verde store-bought or homemade
  • 2 tbsp fresh cilantro chopped, for garnish

Equipment

  • Grill or Grill Pan
  • Meat Mallet
  • Mixing Bowl
  • Tongs

Method
 

  1. Pound chicken breasts to an even 3/4-inch thickness to ensure even cooking.
  2. In a bowl or zip-top bag, combine olive oil, lime juice, garlic powder, cumin, salt, and pepper. Add chicken and marinate for at least 30 minutes in the refrigerator.
  3. Preheat your grill or grill pan to medium-high heat. Oil the grates lightly.
  4. Grill the chicken for 5-6 minutes per side, until beautiful grill marks form and internal temperature reaches 160°F (71°C).
  5. Place a slice of pepper jack cheese on each chicken breast. Close the grill lid for 1-2 minutes until the cheese is completely melted and bubbly.
  6. Remove the chicken from the grill and immediately spoon salsa verde generously over the melted cheese.
  7. Garnish with freshly chopped cilantro. Let the chicken rest for 3-5 minutes before serving to retain juices.

Notes

Do not marinate the chicken for longer than 4 hours, or the lime juice will make the meat mushy. An instant-read thermometer is highly recommended.