Grilled Salsa Verde Pepper Jack (Print)
Spicy salsa verde marinated chicken finished with creamy melted cheese and a squeeze of fresh lime.
# What You'll Need:
→ Marinade
01 -
12 ounces salsa verde
02 -
3 tablespoons olive oil
03 -
2 tablespoons lime juice
04 -
1 teaspoon cumin
05 -
1 teaspoon salt
06 -
1 teaspoon freshly ground black pepper
→ Chicken and Toppings
07 -
1 ½ pounds thin-sliced boneless skinless chicken breasts
08 -
4 slices pepper Jack cheese
09 -
Fresh cilantro, finely minced (optional)
10 -
Lime wedges (optional)
# How to Make It:
01 -
In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
02 -
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.
03 -
Preheat the grill to medium-high heat.
04 -
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).
05 -
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.
06 -
Remove the chicken from the grill and let rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges, if desired.
# Additional Notes:
01 -
You can adjust the heat level by varying the amount of salsa verde.
02 -
Pairs well with rice, grilled vegetables, or a simple salad.