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Grilled Salsa Verde Pepper Jack Chicken

Juicy grilled chicken breasts topped with melted pepper jack cheese and smothered in a tangy, vibrant salsa verde.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 4 boneless, skinless chicken breasts pounded to even thickness
  • 2 tbsp olive oil
  • 1 tbsp taco seasoning or a mix of cumin, chili powder, paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
Toppings
  • 4 slices pepper jack cheese thick cut
  • 1 cup salsa verde store-bought or homemade
  • 0.25 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Grill or Cast Iron Skillet
  • Meat mallet
  • Tongs
  • Meat thermometer

Method
 

  1. Pound the chicken breasts to an even 3/4-inch thickness using a meat mallet. Pat dry with paper towels.
  2. Rub the chicken all over with olive oil, then season generously on both sides with taco seasoning, salt, and black pepper.
  3. Preheat an outdoor grill or an indoor grill pan to medium-high heat. Lightly oil the grates.
  4. Grill the chicken for 5 to 6 minutes per side, until deeply browned and the internal temperature reaches 160°F (71°C).
  5. During the last minute of cooking, top each chicken breast with a slice of pepper jack cheese. Close the grill lid to melt the cheese.
  6. Remove the chicken from the grill and let it rest for 3 to 5 minutes on a platter.
  7. Spoon the salsa verde generously over the melted cheese. Garnish with fresh chopped cilantro and serve with lime wedges.

Notes

Pounding the chicken is critical for even cooking. For a spicier kick, add finely diced fresh jalapeños or red chilis to the garnish.