Description
Grilled Salsa Verde Chicken with Pepper Jack is a flavorful and easy-to-make dish that’s perfect for any gathering.
Ingredients
Scale
- 1 1/2 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 for garnishing
- Lime wedges, optional for serving
Instructions
- Marinate the Chicken: To a large zip-top plastic bag, add all ingredients except the cheese and cilantro, seal, and massage to coat chicken. Marinate in the fridge for at least 30 minutes.
- Preheat the Grill: Oil grill grates and preheat grill to medium-high heat.
- Grill the Chicken: Grill chicken for about 5 minutes on the first side, then flip and cook for about 4 minutes on the second side until done.
- Add Cheese: Reduce heat, place a slice of cheese on each chicken breast, close the lid, and melt cheese for about 1 minute.
- Serve: Garnish with cilantro and serve with lime wedges. Season to taste.
Notes
- For best results, marinate the chicken for longer if possible.
- Adjust the spice level by adding more or less salsa verde.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg