Grilled Salsa Verde Pepper Jack Chicken
This Grilled Salsa Verde Pepper Jack Chicken boasts vibrant flavors from the salsa verde and zesty pepper Jack cheese, making it perfect for summer barbecues or weeknight 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
For the chicken
- 1.5 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 4 slices pepper Jack cheese (or as desired)
- 1 bunch fresh cilantro, finely minced (optional, for garnishing)
- as needed 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
- 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.
Serving
- Remove the chicken from the grill and let rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
For added flavor, consider marinating the chicken overnight for a more pronounced taste. If you like it spicier, try adding sliced jalapeños to the marinade. Make sure not to overcook the chicken to keep it tender and juicy. Use a meat thermometer to ensure it reaches 165°F.