Cheesy Grilled Salsa Verde Chicken (Printer-friendly)

Tangy salsa verde and melted Pepper Jack top smoky grilled chicken for an easy weeknight Tex-Mex favorite.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Marinade & Seasonings

02 - 1 cup salsa verde
03 - 2 tablespoons olive oil
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Cheese

09 - 1 1/2 cups shredded Pepper Jack cheese

→ Garnishes

10 - 1/4 cup chopped fresh cilantro
11 - 1 lime, cut into wedges

# How-To Guide:

01 - In a medium bowl, whisk together the salsa verde, olive oil, ground cumin, garlic powder, smoked paprika, salt, and black pepper until well combined. Set aside half of the mixture for basting during grilling.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the remaining half of the salsa verde mixture over the chicken, seal tightly, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat (approximately 375–400°F). Lightly oil the grates to prevent the chicken from sticking.
04 - Remove the chicken from the marinade and discard any used marinade. Place the chicken on the hot grill, cover, and cook for 5 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear.
05 - During the final 2 minutes of grilling, spoon the reserved salsa verde mixture generously over each chicken breast. Top evenly with shredded Pepper Jack cheese, close the grill lid, and allow the cheese to melt completely.
06 - Transfer the chicken to a serving platter. Sprinkle with chopped fresh cilantro and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The marinade doubles as a finishing sauce so nothing goes to waste and every bite carries that tangy green punch.
  • Peppter Jack melts like a dream on the grill creating a golden crust that seals in every drop of flavor.
  • It goes from fridge to plate in under 40 minutes which makes it legitimate for a Tuesday night.
02 -
  • Discard every drop of used marinade because it has been in contact with raw chicken and is not safe to reuse.
  • Reserving half the marinade before it touches raw meat is the trick that gives you a clean spoonable finishing sauce.
03 -
  • Pound the chicken to an even half inch thickness before marinating and every piece finishes cooking at the same time instead of drying out on the ends.
  • Let the chicken rest for three minutes after grilling so the juices redistribute and the cheese has time to set slightly.

Return