Homemade Grilled Salsa Verde Pepper Jack Chicken
When I want a dinner that feels like a fiesta but takes minimal effort, this Grilled Salsa Verde Pepper Jack Chicken is the absolute winner. The aroma of tangy tomatillos and sizzling poultry hitting the grill is enough to bring the whole family running to the kitchen before the plates are even set.
Ingredients
- 4 Boneless skinless chicken breasts (pounded to even thickness)
- ½ cup Salsa verde store-bought or homemade
- 4 slices Pepper Jack cheese
- 1 tbsp Olive oil
- ½ tsp Ground cumin
- ½ tsp Garlic powder
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ cup Fresh cilantro chopped
- 1 Lime cut into wedges
Instructions
- In a small bowl, mix together the cumin, garlic powder, salt, and pepper. Rub the mixture evenly over both sides of the chicken breasts.
- Preheat your grill to medium-high heat or heat olive oil in a large oven-safe skillet over medium-high heat.
- Place chicken on the grill or in the skillet. Cook for 5–7 minutes per side until the internal temperature reaches 155°F.
- Spoon 2 tablespoons of salsa verde over each chicken breast, then top each with a slice of Pepper Jack cheese.
- Close the grill lid or place the skillet under a broiler for 1–2 minutes until the cheese is melted and bubbling.
- Remove from the heat and let the chicken rest for 5 minutes.
- Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.