Salsa Verde Pepper Jack Chicken
Grilled Salsa Verde Pepper Jack Chicken made with salsa verde, lime juice, cumin, and melted pepper Jack cheese. A quick Tex-Mex chicken recipe that works well for weeknight dinners, tacos, rice bowls, or summer grilling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese
- Fresh cilantro for serving
- Lime wedges for serving
Instructions
- In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade.
- Add the chicken breasts to the bowl and coat evenly. Cover and refrigerate for 30 minutes to 2 hours.
- Preheat the grill to medium-high heat, about 400°F to 425°F.
- Remove the chicken from the marinade and let excess marinade drip off.
- Grill the chicken for 4 to 5 minutes per side until the internal temperature reaches 165°F.
- During the final minute of grilling, place one slice of pepper Jack cheese on each piece of chicken and close the lid briefly to melt.
- Transfer the chicken to a plate and let it rest for 3 to 5 minutes before serving.
- Serve with fresh cilantro and lime wedges.
Notes
- Use thin chicken breasts for faster and more even cooking.
- Do not marinate overnight because the lime juice can soften the texture too much.
- A meat thermometer helps prevent overcooking.
- This chicken works well in tacos, rice bowls, salads, or sandwiches.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 3
- Sodium: 980
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 43
- Cholesterol: 125
