Grilled Salsa Verde Pepper Jack Chicken
A vibrant and flavorful dish featuring marinated grilled chicken topped with spicy pepper Jack cheese.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 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 (about 4 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, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl.
- 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.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard any remaining marinade.
- Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
- During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
- Remove the chicken from the grill and let it rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
Let the chicken rest after grilling to ensure tenderness. Longer marinating times enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 90mg