Name: Pepper Jack Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 ½ pounds thin-sliced boneless skinless chicken breasts; 12 ounces salsa verde; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon cumin; 1 teaspoon salt (or more, to taste); 1 teaspoon freshly ground black pepper; 4 slices pepper Jack cheese (or as desired); Fresh cilantro, finely minced (optional); Lime wedges (optional, for serving)

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Introduction

This Pepper Jack Chicken recipe features juicy, marinated chicken breasts grilled to perfection and topped with melted pepper Jack cheese. It’s a wonderfully flavorful dish with a hint of spice and bright citrus notes, perfect for a quick weeknight dinner or a casual weekend cookout.

The image shows a close-up of grilled fish with noticeable char marks on its light golden surface. The fish is topped with a green sauce that looks like a mix of chopped herbs and oil, adding a fresh and slightly shiny texture. There are small red pieces on top of the sauce, providing a pop of color. The fish is served on a white plate with a blue pattern barely visible at the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds thin-sliced boneless skinless chicken breasts
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon salt (or more, to taste)
1 teaspoon freshly ground black pepper
4 slices pepper Jack cheese (or as desired)
Fresh cilantro, finely minced (optional)
Lime wedges (optional, for serving)

Instructions

Step 1: In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and black pepper to create the marinade.
Step 2: Add the chicken breasts to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Step 3: Preheat your grill to medium-high heat.
Step 4: Remove chicken from the marinade and discard the leftover marinade. Grill each chicken breast for 4 to 5 minutes per side, or until the internal temperature reaches 165°F.
Step 5: During the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken to melt.
Step 6: Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with freshly minced cilantro and lime wedges if desired.

Tips & Variations

For extra smoky flavor, try using a charcoal grill or adding wood chips to your gas grill.
If you don’t have salsa verde, a green tomatillo salsa or even a mild salsa roja can be a tasty substitute.
To make it spicier, add a pinch of cayenne pepper or some sliced jalapeños to the marinade.
Serve with a side of rice, beans, or a fresh salad to complete the meal.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet over low heat to prevent the chicken from drying out. It is best enjoyed warm but can also be sliced cold for sandwiches or salads.

How to Serve

The image shows two grilled fish filets with clear grill marks and a slightly crispy texture on a white plate. Each filet is topped with a bright green sauce made of finely chopped herbs, with small pieces of red chili scattered on top. The fish looks juicy and tender inside with a light golden color on the edges. The background surface is a white marbled texture, adding a clean and fresh feel to the presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well with this recipe and can add extra juiciness. Adjust grilling time as thighs may take slightly longer to cook through.

What if I don’t have a grill?

You can cook the chicken on a grill pan or in a cast-iron skillet over medium-high heat. Cook each side until fully cooked and follow the same steps to melt the cheese at the end.