Grilled Salsa Verde Pepper Jack Chicken
A delicious and easy meal combining tender chicken with zesty salsa verde and gooey pepper Jack cheese, perfect for summer grilling.
Ingredients
Main Ingredients
- 1.5 pounds thin-sliced boneless skinless chicken breasts About 4 breasts
- 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
- 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 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.
- Remove the chicken from the grill and let it rest for a few minutes.
Serving
- Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
For a spicier kick, add some chopped jalapeños to the marinade. Make sure the grill is well-oiled to prevent the chicken from sticking. Letting the chicken rest before serving helps keep it juicy. Experiment with different types of cheese if you prefer a milder flavor.