Preparing Grilled Salsa Verde Chicken with Pepper Jack can be both enjoyable and rewarding. Follow these steps for a delicious outcome:

1. Prepare the Marinade: In a bowl, combine salsa verde, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper.

2. Marinate Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Refrigerate for at least 30 minutes.

3. Preheat the Grill: Heat your grill to medium-high heat. Ensure it’s clean and lightly oiled to prevent sticking.

4. Grill the Chicken: Remove the chicken from the marinade and discard the marinade. Place the chicken on the preheated grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

5. Add Cheese: During the last minute of cooking, top each chicken breast with shredded Pepper Jack cheese. Close the grill lid to melt the cheese.

6. Garnish: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro before serving.