Print

Grilled Salsa Verde Pepper Jack Chicken

Print Recipe

Delicious grilled chicken marinated in salsa verde and topped with pepper Jack cheese for a flavorful meal.

Ingredients

Scale
  • 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
  • 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
  • 4 slices pepper Jack cheese (or as desired)
  • Fresh cilantro, finely minced (optional, for garnishing)
  • Lime wedges (optional, for serving)

Instructions

  1. Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl.
  2. Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  3. Preheat the grill to medium-high heat.
  4. Remove the chicken from the marinade and discard any remaining marinade.
  5. Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
  6. Place a slice of pepper Jack cheese on each chicken breast during the last minute of grilling, then close the grill lid to melt the cheese.
  7. Remove the chicken from the grill and let it rest for a few minutes.
  8. Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

For extra flavor, marinate the chicken for longer, up to 2 hours. You can adjust the level of spice by adding more or less pepper Jack cheese.

Nutrition

Find it online: https://voxrecipes.com/grilled-salsa-verde-pepper-jack-chicken/