Grilled Salsa Verde Chicken with Pepper Jack
A flavorful chicken dish combined with zesty salsa verde and creamy pepper Jack cheese, perfect for weeknight dinners or summer barbecues.
Ingredients
Marinade Ingredients
- 1.5 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
- 1 teaspoon freshly ground black pepper
Topping
- 4 slices pepper Jack cheese
Instructions
Preparation
- Gather all your ingredients, measuring out spices, lime juice, and salsa verde beforehand.
- In a large zip-top plastic bag, combine the chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and pepper. Seal the bag and shake until the chicken is well-coated.
Marination
- Refrigerate the sealed bag for at least 30 minutes, or overnight for better flavor.
Grilling
- Preheat your grill to medium-high heat. Lightly oil the grill grates.
- Remove the chicken from the marinade, shaking off excess liquid. Grill for about 5 minutes on one side.
- Flip the chicken and grill for an additional 4 minutes, until cooked through (internal temperature should reach 165°F).
Finishing Touch
- Reduce heat to medium-low. Top each piece of chicken with a slice of pepper Jack cheese, close grill lid, and let melt for about 1 minute.
- Garnish with cilantro and serve with lime wedges.
Notes
Allow chicken to marinate for enhanced flavor. Ensure grill is well-oiled to prevent sticking. Variations can include using different salsas or cheeses.