Spicy Grilled Pepper Jack Chicken with Salsa Verde
Grilled Salsa Verde Pepper Jack Chicken combines smoky grilled chicken with tangy, herby salsa verde and creamy Pepper Jack cheese for a juicy, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 pound boneless, skinless chicken breasts
1 cup salsa verde
4 ounces Pepper Jack cheese, sliced or shredded
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon lime juice
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro for garnish
Instructions
- Pat chicken dry and marinate with olive oil, garlic, lime juice, paprika, cumin, salt, and pepper for 15–20 minutes.
- Preheat grill to medium-high heat, oil grates lightly.
- Grill chicken 6–7 minutes per side until internal temperature reaches 165°F.
- Top with Pepper Jack cheese in last 2–3 minutes of grilling, cover to melt.
- Rest chicken 5 minutes, then top with salsa verde and garnish with cilantro.
- Serve immediately with preferred sides.
Notes
For milder heat, substitute Monterey Jack for Pepper Jack; salsa verde can be made ahead and stored 2–3 days; chicken rests 5 minutes for juiciness.