Ingredients
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts (about 1½ pounds total)
- 12 oz jarred salsa verde (or homemade, if you prefer)
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ÂĽ teaspoon black pepper
For Topping:
- 4–6 slices of pepper jack cheese (or about 1½ cups shredded pepper jack)
- Optional: extra salsa verde for drizzling or serving
Preparation Tips:
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- If your chicken breasts are thick, consider butterflying them or pounding them to even thickness for faster and more even cooking.
- You can marinate the chicken for as little as 30 minutes, but for deeper flavor, aim for 2–4 hours in the refrigerator.
Instructions
Step 1: Prepare the Marinade
In a large bowl or resealable plastic bag, combine the following:
- Salsa verde
- Olive oil
- Lime juice
- Cumin
- Garlic powder
- Onion powder
- Salt and pepper
Whisk or shake until well blended. Then add the chicken breasts to the mixture and coat thoroughly. Seal the bag or cover the bowl with plastic wrap and refrigerate. Allow the chicken to marinate for at least 30 minutes—2 to 4 hours is ideal.
Step 2: Preheat the Grill
About 15 minutes before you’re ready to cook, preheat your grill (or grill pan) over medium-high heat. If you’re using a charcoal grill, make sure the coals are evenly heated. For gas grills, set the burners to medium-high.
- Oil the grill grates lightly to prevent sticking.
- Remove the chicken from the marinade and allow excess liquid to drip off. Discard remaining marinade.
Step 3: Grill the Chicken
Place the marinated chicken on the grill.
- Grill for 5–7 minutes per side, depending on thickness.
- Flip only once for best grill marks and to maintain juiciness.
- The internal temperature should reach 165°F (74°C) before removing from heat.
Step 4: Add the Cheese
In the last 1–2 minutes of grilling:
- Place 1–2 slices of pepper jack cheese on top of each piece of chicken.
- Close the grill lid to help the cheese melt quickly and evenly.
Once the cheese is melted and bubbly, transfer the chicken to a clean plate.
Step 5: Rest and Serve
Let the chicken rest for 5 minutes before slicing or serving. This helps the juices redistribute and keeps the meat moist.
Drizzle with extra salsa verde if desired, or serve it on the side for dipping.
Notes
- Don’t skip the marinade. Even 30 minutes of marinating will boost flavor and moisture.
- Use a meat thermometer. Don’t rely on visual cues alone; a digital meat thermometer will help you avoid undercooked or dry chicken.
- Let it rest. Resting cooked chicken for a few minutes keeps it juicy and tender.
- Grill alternative: If you don’t have access to a grill, use a grill pan or cast iron skillet on the stove. Bake at 425°F (220°C) for 18–20 minutes if needed.
- Adjust spice level: Pepper jack has a mild kick, but for less heat, substitute with mozzarella or Monterey Jack. For more fire, top with sliced jalapeños or hot sauce.
- Homemade salsa verde tip: You can make your own by blending roasted tomatillos, garlic, onion, cilantro, lime juice, and green chiles or jalapeños.
- Prep Time: 15 minutes (plus 30 minutes to 4 hours marinating time)
- Cook Time: 15 minutes