Juicy grilled chicken topped with tangy salsa verde and melted pepper jack cheese — the ultimate summer recipe.

Scale

1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)

12 ounces salsa verde (Trader Joe’s recommended)

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, for garnishing)

Lime wedges (optional, for serving)

1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.

2. Add the chicken breasts and toss to coat evenly with marinade; refrigerate for 30 minutes.

3. Preheat grill to medium-high heat.

4. Grill chicken 4-5 minutes per side or until internal temp reaches 165°F.

5. Add pepper Jack cheese on top during the last minute; close lid to melt.

6. Remove chicken and let rest for a few minutes.

7. Garnish with cilantro and serve with lime wedges.

Use thin chicken breasts for quicker cooking.

For extra smoky flavor, add a few soaked wood chips to your grill.

Leftovers make excellent taco fillings or meal prep bowls.

Keywords: grilled chicken with cheese, salsa verde chicken, spicy pepper jack chicken