Description
A vibrant, zesty grilled chicken dish topped with tangy salsa verde and creamy melted Pepper Jack cheese. Perfect for summer cookouts, easy weeknight dinners, or flavorful meal prep.
Ingredients
4 boneless, skinless chicken breasts (about 6–7 ounces / 170–200 g each)
1 cup (240 ml) salsa verde
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) garlic powder
1 teaspoon (5 g) onion powder
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) chili powder
½ teaspoon (2.5 g) smoked paprika
½ teaspoon (3 g) salt
½ teaspoon (2 g) black pepper
4 slices Pepper Jack cheese (about 4 ounces / 115 g total)
2 tablespoons (8 g) chopped fresh cilantro (optional)
1 lime, cut into wedges (optional)
Instructions
Pound the chicken breasts to an even thickness of about ¾ inch (2 cm).
In a bowl, mix salsa verde, olive oil, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and pepper. Reserve ¼ cup (60 ml) for later.
Coat the chicken in the remaining marinade. Cover and refrigerate for 30 minutes to 4 hours.
Preheat grill to 400°F (200°C) and lightly oil grates.
Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C).
Spoon reserved salsa verde over each piece and top with one slice (1 ounce / 28 g) Pepper Jack cheese. Close lid and cook until cheese melts.
Remove from grill, rest 5 minutes, garnish with cilantro, and serve with lime wedges if desired.
Notes
For extra heat, add diced jalapeños or ½ teaspoon (1 g) cayenne pepper to the marinade. Store leftovers in the refrigerator for up to 4 days. Bake at 400°F (200°C) for 20–25 minutes if grilling is not available.
- Prep Time: 15 minutes
- Cook Time: 15 minutes