Description
Grilled Salsa Verde Chicken with Pepper Jack is a delightful dish bursting with vibrant flavors that will elevate any meal. This recipe features tender chicken marinated in a zesty salsa verde, ensuring every bite is juicy and flavorful. Topped with melted pepper Jack cheese, this dish is perfect for summer barbecues, weeknight dinners, or any gathering where you want to impress your guests. With its bold taste and simple preparation, it’s sure to become a favorite in your household.
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
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and pepper. Seal the bag and massage gently to coat the chicken evenly. Refrigerate for at least 30 minutes or overnight.
- Prepare the Grill: Preheat your grill to medium-high heat and lightly oil the grates.
- Grill the Chicken: Place the marinated chicken on the grill. Cook for about 5 minutes on one side with the lid closed. Flip and cook for an additional 4 minutes or until fully cooked.
- Melt the Cheese: Reduce heat to medium-low after flipping. Place a slice of cheese on each chicken breast and close the lid for about 1 minute until melted.
- Serve: Garnish with minced cilantro if desired and serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg