Grilled Salsa Verde Pepper Jack Chicken
A flavorful and easy-to-make grilled chicken dish marinated in salsa verde and topped with melty pepper Jack cheese, perfect for busy weeknights or weekend barbecues.
Ingredients
Main Ingredients
- 1.5 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts) Make sure the chicken breasts are evenly sliced for uniform cooking.
- 12 ounces salsa verde (Trader Joe’s recommended) Can usually be found in the international aisle of most grocery stores.
- 3 tablespoons olive oil
- 2 tablespoons lime juice You can substitute fresh limes for bottled lime juice for a fresher taste.
- 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
Preparation
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts to the bowl, ensuring they are evenly coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for richer flavor.
Grilling
- Preheat the grill to medium-high heat (about 375°F).
- 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 with an internal temperature of 165°F. Keep an eye on the chicken to avoid overcooking.
- During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to make the cheese melt beautifully.
- Once done, remove the chicken from the grill and allow it to rest for a few minutes.
Serving
- Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
Enjoy freshly grilled chicken with side dishes like grilled vegetables, rice, or fresh salad. For drinks, consider serving with margaritas or iced tea. Leftovers can be stored in an airtight container for up to 4 days, or frozen for 2-3 months.