Grilled Salsa Verde Pepper Jack Chicken
A vibrant and zesty chicken dish featuring juicy grilled chicken breasts marinated in salsa verde and topped with melted pepper Jack cheese, perfect for summer barbecues and versatile enough to serve in various ways.
Ingredients
For the Marinade
- 12 ounces salsa verde (Trader Joe’s recommended) Use high-quality salsa for best flavor.
- 3 tablespoons olive oil
- 2 tablespoons lime juice Freshly squeezed is preferred.
- 1 teaspoon cumin
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon freshly ground black pepper
For the Chicken
- 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
Marinating the Chicken
- 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 the Chicken
- 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
For best flavor, use high-quality salsa verde. Adjust seasoning in the marinade to taste and consider adding spices like paprika or chili powder for additional flavor.