Grilled Salsa Verde Pepper Jack Chicken
A flavorful and comforting grilled chicken marinated in salsa verde and topped with melty pepper Jack cheese, perfect for gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 ½ 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 (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional, for serving)
Instructions
- Marinate the Chicken: In a large bowl, mix together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Add the thinly sliced chicken, covering evenly. Let it marinate in the fridge for at least 30 minutes.
- Preheat the Grill: Prepare your grill for medium-high heat.
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off. Grill for 6-7 minutes on one side.
- Flip and Cheese It Up: Flip and cook for another 5-7 minutes. In the last minute, top with a slice of cheese to melt.
- Check for Doneness: Make sure chicken reaches an internal temperature of 165°F (75°C).
- Rest the Chicken: Remove from the grill and let rest for 5 minutes.
- Garnish and Serve: Sprinkle with cilantro and serve with lime wedges.
Notes
This dish pairs well with colorful grilled vegetables or a fresh green salad. Consider serving with warm tortillas.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 75mg
Keywords: grilled chicken, salsa verde, pepper jack cheese, summer recipes, quick dinners