Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup high-quality salsa verde (divided)
- 4 slices Pepper Jack cheese
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Step 1: Preheat the grill to medium-high heat (around 400°F). Pat the chicken breasts dry and rub them with the olive oil, salt, and pepper. In a bowl, toss the chicken with 1/4 cup of the salsa verde, ensuring they are lightly coated.
- Step 2: Place the seasoned chicken breasts directly on the oiled grill grates. Grill for 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
- Step 3: During the last 2-3 minutes of grilling, reduce the heat slightly. Spoon 1-2 tablespoons of the remaining salsa verde over the top of each chicken breast.
- Step 4: Place one slice of Pepper Jack cheese directly over the salsa verde on each breast. Close the grill lid immediately and allow the cheese to melt fully and become bubbly, about 1 to 2 minutes.
- Step 5: Carefully remove the Grilled Salsa Verde Pepper Jack Chicken from the grill, let rest for 5 minutes, and garnish generously with fresh cilantro before serving.
Notes
- Store leftovers tightly sealed in an airtight container in the refrigerator for up to 3 days, but for best flavor and texture, consume within 48 hours.
- To reheat without drying out the chicken, warm it gently in a 300°F oven or air fryer until just heated through; avoid microwaving, which can make the melted cheese rubbery.
- Serve this richly flavored chicken alongside cilantro-lime rice and black beans, or slice it up and use it as a filling for quick street tacos.
- For the quickest, gooiest cheese melt in Step 4, drop a tiny splash of water onto the hot grates before closing the lid to utilize trapped steam, ensuring the chicken doesn't overcook while the cheese melts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American