Grilled Salsa Verde Pepper Jack Chicken
A vibrant and flavorful dish that marries the zest of salsa verde with creamy pepper Jack cheese, perfect for impressing family and friends.
Ingredients
For the Marinade
- 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
For the Chicken
- 1.5 pounds thin-sliced boneless skinless chicken breasts about 4 breasts
- 4 slices pepper Jack cheese or as desired
- 1 tablespoon fresh cilantro, finely minced optional, for garnishing
- 4 pieces lime wedges optional, for serving
Instructions
Preparation
- Start by gathering all your ingredients.
- Thin-slice the boneless skinless chicken breasts to ensure even cooking.
- Measure out your salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
Marinating
- In a large bowl, mix together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper to create a marinade.
- Add the thin-sliced chicken breasts and toss them well to ensure each piece is coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
Grilling
- Preheat your grill to medium-high heat.
- Remove the chicken from the fridge and discard any leftover marinade.
- Place the chicken breasts on the hot grill and cook for about 4-5 minutes on each side or until they reach an internal temperature of 165°F.
- During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast.
- Close the grill lid to allow the cheese to melt.
Serving
- Remove the chicken from the grill and let it rest for a few minutes.
- Garnish with freshly minced cilantro and serve with lime wedges.
Notes
For enhanced flavor, consider adding minced garlic or fresh herbs to the marinade. For a plant-based version, use firm tofu and vegan cheese as substitutes.