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Grilled Salsa Verde Pepper Jack Chicken with melted cheese, charred edges, and green herb sauce on a plate.
Linda

Grilled Salsa Verde Pepper Jack Chicken

Tangy, herb-packed salsa verde meets melty pepper jack in this weeknight grilling masterpiece that's ready in under an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-American, Southwestern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Salsa Verde
  • 1 lb tomatillos husked and rinsed
  • 1 medium jalapeño stemmed, seeded for milder heat
  • 2 garlic cloves peeled
  • 1 cup fresh cilantro packed, plus more for serving
  • 2 tbsp lime juice freshly squeezed
  • 0.5 tsp kosher salt
For the Chicken
  • 2 lbs boneless skinless chicken breasts pounded to even thickness
  • 2 tbsp olive oil divided
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 6 oz pepper jack cheese sliced, not shredded
For Serving
  • 4 lime wedges

Equipment

  • Grill (gas or charcoal)
  • Small food processor or blender
  • Instant-Read Thermometer
  • Basting Brush

Method
 

Make the Salsa Verde
  1. Heat a dry cast-iron skillet or comal over medium-high heat. Add tomatillos and jalapeño and cook, turning occasionally, until blistered and blackened in spots, about 8-10 minutes. The tomatillos will soften and turn olive-green.
  2. Transfer charred vegetables to a food processor. Add garlic, cilantro, lime juice, and salt. Pulse until mostly smooth with some texture remaining, about 8-10 pulses. Taste and adjust salt. Set aside 1/2 cup for basting; reserve the rest for serving.
Grill the Chicken
  1. Pat chicken dry with paper towels. Brush with 1 tablespoon olive oil, then sprinkle evenly with cumin, garlic powder, and 1 teaspoon kosher salt.
  2. Preheat grill to medium-high (400-450°F). Oil grates well. Grill chicken 5-6 minutes per side until golden grill marks form and internal temperature reaches 150°F. Brush with reserved salsa verde during the last 2 minutes of grilling.
  3. Move chicken to cooler side of grill or reduce heat to medium-low. Top each breast with pepper jack slices, cover, and cook 2-3 minutes until cheese is fully melted and chicken reaches 165°F internal temperature.
  4. Transfer to a platter and rest 5 minutes. Serve with remaining salsa verde spooned over top, fresh cilantro, and lime wedges.

Notes

For extra heat, leave the jalapeño seeds in or add a serrano to the salsa. The salsa verde keeps beautifully for 5 days refrigerated and actually improves in flavor. If weather doesn't cooperate, cook the chicken in a grill pan on the stovetop, finishing the cheese under the broiler.