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Salsa Verde Pepper Jack Chicken

This grilled chicken dish features the tangy zip of tomatillos, a hit of lime, and melty pepper Jack cheese, making it a quick, bold, and flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts) Thin slices grill quickly and stay tender; if breasts are thick, pound to ½-inch thickness.
  • 12 ounces salsa verde Trader Joe’s recommended; bright, tangy tomatillo flavor; low-sodium salsa verde is a good swap.
  • 3 tablespoons olive oil Helps the marinade adhere and promotes browning. Lower-fat swap: use 1 tablespoon oil + 1 tablespoon plain Greek yogurt.
  • 2 tablespoons lime juice Adds acidity and freshness; zest can be added for extra brightness.
  • 1 teaspoon ground cumin Warm, earthy note that pairs with tomatillo tang.
  • 1 teaspoon salt Start with ¾ teaspoon if using salted salsa or low-sodium swaps.
  • 1 teaspoon freshly ground black pepper For a peppery bite.
  • 4 slices pepper Jack cheese Melty with a mild heat; Monterey Jack or Oaxaca are milder alternatives.
  • Fresh cilantro, finely minced (optional) Adds herbaceous brightness.
  • Lime wedges (optional) For finishing acidity.

Method
 

Preparation
  1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Whisk until blended and fragrant.
  2. Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Cooking
  1. Preheat the grill to medium-high heat (about 400–450°F). Oil the grates lightly to prevent sticking.
  2. Remove the chicken from the marinade and discard any remaining marinade. Pat the chicken lightly with paper towels if it’s dripping.
  3. Grill the chicken for 4–5 minutes per side, or until fully cooked through (internal temperature of 165°F).
  4. During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
  5. Remove the chicken from the grill and let rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

Avoid over-marinating in acid as it can make the chicken mealy. Store cooled chicken in an airtight container for up to 3–4 days, or freeze for up to 2 months.