Description
This Grilled Salsa Verde Chicken with Pepper Jack recipe is a vibrant and flavorful dish that combines juicy chicken breasts marinated in salsa verde, grilled to perfection, and topped with melted pepper Jack cheese. It’s a delicious and easy-to-make meal that’s perfect for a quick weeknight dinner or a weekend barbecue.
Ingredients
Units
Scale
Chicken:
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
Marinade:
- 12 ounces salsa verde (such as Trader Joe’s)
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
Additional:
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced, optional for garnishing
- Lime wedges, optional for serving
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine chicken breasts with salsa verde, olive oil, lime juice, cumin, salt, and pepper. Seal the bag and massage to coat the chicken. Refrigerate for at least 30 minutes or overnight.
- Grill the Chicken: Preheat grill to medium-high heat. Grill the marinated chicken for about 5 minutes on the first side, then flip and grill for another 4 minutes, or until cooked through.
- Add Cheese: Reduce heat to medium-low. Top each chicken breast with a slice of pepper Jack cheese. Close the lid and cook for about 1 minute, or until the cheese melts.
- Serve: Garnish with minced cilantro and serve with lime wedges. Adjust seasoning to taste with salt, pepper, or additional salsa, if desired.
Notes
- For a spicier kick, consider adding diced jalapeños to the marinade.
- Make sure to oil the grill grates well to prevent sticking.
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
