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Grilled Salsa Verde Pepper Jack Chicken

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A vibrant dish featuring grilled chicken marinated in salsa verde and topped with creamy pepper Jack cheese.

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 (or as desired)
  • Fresh cilantro, finely minced (optional, for garnishing)
  • Lime wedges (optional, for serving)

Instructions

  1. Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl.
  2. Add the chicken breasts to the bowl and toss to coat evenly with the marinade.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  4. Preheat the grill to medium-high heat.
  5. Remove the chicken from the marinade and discard any remaining marinade.
  6. Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
  7. Place a slice of pepper Jack cheese on each chicken breast during the last minute of grilling and close the grill lid to melt the cheese.
  8. Remove the chicken from the grill and let rest for a few minutes.
  9. Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

For added flavor, marinate the chicken longer. Don’t forget to check the internal temperature to avoid overcooking.

Nutrition

Find it online: https://www.glutenfreez.com/grilled-salsa-verde-pepper-jack-chicken/