Description
Smoky, spicy, and cheesy grilled chicken breasts marinated in salsa verde and topped with melty pepper jack cheese. This easy 30-minute summer dinner is bold, juicy, and perfect for weeknights or backyard gatherings.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup salsa verde
- 4 slices pepper jack cheese (or 1 cup shredded)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
Instructions
- In a mixing bowl, whisk together salsa verde, olive oil, lime juice, garlic powder, salt, and black pepper.
- Add chicken breasts to the bowl and toss to coat completely. Marinate for 15 minutes (or up to 24 hours in the refrigerator).
- Preheat grill to medium-high (about 400°F). Oil the grates to prevent sticking.
- Place chicken on the grill and cook for 4 minutes without moving. Flip and grill another 4-6 minutes, spooning extra marinade over the top as it cooks. Chicken is done when juices run clear or internal temperature reaches 165°F.
- Lay a slice (or sprinkle 1/4 cup shredded) pepper jack cheese over each piece about 2 minutes before removing from grill. Close lid or cover with foil to melt cheese.
- Transfer chicken to a platter, tent loosely with foil, and let rest for at least 5 minutes.
- Sprinkle with chopped cilantro and squeeze fresh lime over the top before serving.
Notes
Don’t over-marinate the chicken—15-30 minutes is ideal. Pat chicken dry before grilling for best grill marks. Use an instant-read thermometer for juicy results. Rest chicken before slicing. Serve extra salsa verde on the side for dipping. Chicken thighs can be substituted and cook a bit faster.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 310
- Sugar: 2
- Sodium: 650
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 7
- Fiber: 1
- Protein: 38
Keywords: grilled chicken, salsa verde, pepper jack, summer dinner, easy chicken recipe, Mexican chicken, weeknight meal, cheesy chicken, grilling, gluten-free