Grilled Salsa Verde Pepper Jack Chicken
A simple and flavorful grilled chicken dish featuring zesty salsa verde and melted pepper Jack cheese, perfect for busy weeknight dinners.
Ingredients
For the Marinade
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice Freshly squeezed preferred
- 1 teaspoon cumin
- 1 teaspoon salt Or more, to taste
- 1 teaspoon freshly ground black pepper
Main Ingredients
- 1.5 pounds thin-sliced boneless skinless chicken breasts
- 4 slices pepper Jack cheese Or as desired
- Fresh cilantro, finely minced Optional, for garnish
- Lime wedges Optional, for serving
Instructions
Preparation
- In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade.
- Add the chicken breasts to the bowl, ensuring they are evenly coated. Cover 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 marinade and discard the marinade. Grill each breast for about 4-5 minutes per side or until an internal temperature of 165°F is reached.
- In the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken to melt.
- Remove from the grill and let rest for a few minutes before serving.
Notes
Marinate for longer for deeper flavor. Be careful not to overcook the chicken to keep it tender. If you don’t have a grill, this chicken can be cooked in a skillet on the stove. You can use cheddar or mozzarella cheese instead of pepper Jack if you prefer. Pair with whole grain rice or quinoa for a hearty meal.