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Grilled Salsa Verde Pepper Jack Chicken

Grilled Salsa Verde Pepper Jack Chicken is juicy, marinated, and topped with melty cheese—finished with cilantro and lime for a fresh weeknight twist.
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Ingredients
  

  • 1 ½  lb thin-sliced boneless skinless chicken breasts ~4
  • 12  oz salsa verde
  • 3  tbsp olive oil
  • 2  tbsp lime juice fresh squeezed
  • 1  tsp ground cumin
  • 1  tsp kosher salt adjust to taste
  • 1  tsp freshly ground black pepper
  • 4 slices pepper Jack cheese
  • Fresh cilantro finely minced (optional garnish)
  • Lime wedges for serving optional

Instructions
 

  • Whisk salsa verde, olive oil, lime juice, cumin, salt, and pepper in a bowl.
  • Coat chicken in marinade, cover, and chill for 30 minutes to 2 hours.
  • Heat grill or grill pan to medium-high (about 400°F).
  • Grill chicken 4–5 minutes per side until it reaches 165°F. Discard marinade.
  • Top each piece with pepper Jack during last minute; cover to melt.
  • Let rest 3–4 minutes. Garnish with cilantro and lime wedges.