Grilled Salsa Verde Pepper Jack Chicken
A deliciously zesty grilled chicken dish with salsa verde and creamy pepper Jack cheese, perfect for summer barbecues or quick dinners.
Ingredients
For the marinade
- 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
Main ingredients
- 1.5 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
Preparation
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- 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.
Grilling
- 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 rest for a few minutes.
Serving
- Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
Marinate the chicken longer for a more intense flavor, up to 2 hours. Ensure the grill is hot before placing the chicken on it for better grill marks and flavor. If you don’t have pepper Jack cheese, feel free to use any cheese you prefer.