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Weeknight Grilling: salsa verde pepper jack chicken with a quick 30–120 minute marinade Pinterest recipe pin

Grilled Salsa Verde Pepper Jack Chicken

Boneless chicken breasts marinated in a tangy salsa verde, grilled to juicy perfection, and finished with melted pepper jack for a warm, flavorful weeknight main.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts about 4 small to medium breasts
  • 3/4 cup salsa verde mild or medium
  • 1/4 cup neutral oil canola or vegetable, plus extra for grill grates
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces pepper jack cheese sliced into 4 thin slices (about 1 ounce each)
  • Fresh cilantro leaves for garnish optional
  • Lime wedges for serving optional

Equipment

  • 1 Gas or charcoal grill (medium-high heat)
  • 1 Instant-read thermometer
  • 1 Rimmed sheet pan or platter for resting
  • 1 12-inch cast-iron skillet (optional stovetop method)

Method
 

Prepare the chicken and marinade
  1. Pat the chicken breasts dry and, if very uneven, pound to an even thickness of about 3/4 inch for uniform cooking.
  2. In a medium bowl whisk together salsa verde, oil, lime juice, honey, minced garlic, cumin, salt, and pepper until combined.
  3. Place chicken in a resealable bag or shallow dish and pour the marinade over it, turning to coat; refrigerate for 30 minutes to 2 hours.
Grill the chicken
  1. Preheat the grill to medium-high (about 450°F) and oil the grates; remove chicken from fridge 15 minutes before grilling and shake off excess marinade.
  2. Sear chicken directly over the hottest part of the grill 2 to 3 minutes per side to develop grill marks.
  3. Move the chicken to a slightly cooler zone (or reduce heat to medium, about 350°F) and continue cooking 4 to 6 minutes, flipping once, until the internal temperature reaches about 160°F.
  4. Place a slice of pepper jack on each breast, close the grill lid, and let cheese melt 1 to 2 minutes.
  5. Remove chicken to a platter, tent loosely with foil, and rest 5 minutes until temperature reaches 165°F, then serve garnished with cilantro and lime wedges.
Stovetop alternative
  1. Heat a 12-inch cast-iron skillet over medium-high heat with 1 tablespoon oil and sear chicken 2 minutes per side, then transfer to a 400°F oven for 6–8 minutes until 160°F, add cheese, and broil 30–60 seconds to melt before resting.

Notes

Do not marinate breasts longer than 2 hours to avoid firming from acidity; use an instant-read thermometer and target 160°F before adding cheese so carryover brings chicken to 165°F while resting. Leftovers keep in the refrigerator 3–4 days; reheat gently in a 325°F oven covered with foil.