Description
Hey grill master! Olivia here, ready to rescue your summer dinners with my Grilled Salsa Verde Pepper Jack Chicken. Think juicy chicken soaked in zesty green salsa, crowned with melty pepper jack, and kissed with fresh lime—easy, bold, and ready to steal the patio spotlight. No stress, no fuss—just big flavor and good times. Let’s fire it up!
Ingredients
-
1½ lbs thin-sliced chicken breasts
-
12 oz salsa verde (store-bought or homemade)
-
3 tbsp olive oil
-
2 tbsp fresh lime juice
-
1 tsp cumin
-
Salt & pepper
-
4 slices pepper Jack cheese
-
Fresh cilantro & lime wedges (for serving)
Instructions
1️⃣ Marinate: Whisk salsa verde, oil, lime juice, cumin, salt & pepper. Coat chicken, marinate 30 mins (up to 4 hrs).
2️⃣ Grill: Heat grill to medium-high. Oil grates. Grill chicken 4–5 mins per side until cooked (165°F).
3️⃣ Cheese It: Top with pepper Jack in last minute. Close lid for melty perfection!
4️⃣ Rest & Serve: Rest 3 mins, garnish with cilantro & lime wedges. Squeeze lime right before serving.
Notes
-
Swap pepper Jack for Monterey Jack or cheddar if milder heat’s your jam.
-
No grill? Bake at 400°F for 18–20 mins, broil cheese at the end!
-
Double marinade for freezer-ready magic next time.
- Prep Time: 5 mins + marinating
- Cook Time: 10 mins
Nutrition
- Calories: 330 Cal Per Breast
- Fat: 20g
- Carbohydrates: 3g
- Protein: 32g