Description
This Grilled Salsa Verde Pepper Jack Chicken features tender, marinated chicken breasts infused with zesty salsa verde, lime, and cumin, then grilled to perfection and topped with melty Pepper Jack cheese. It’s a vibrant and flavorful dish perfect for a quick, satisfying weeknight dinner or a weekend barbecue.
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Toppings and Garnish
- 4 slices Pepper Jack cheese
- Fresh cilantro, optional
- Lime wedges, optional
Instructions
- Marinate the Chicken: Add the thin-sliced chicken breasts, salsa verde, olive oil, lime juice, ground cumin, salt, and freshly ground black pepper into a large zip-top bag. Seal the bag and massage it gently to ensure all the chicken pieces are fully coated with the marinade.
- Refrigerate: Place the sealed bag in the refrigerator. Let the chicken marinate for at least 30 minutes to allow flavors to meld, or for more intense flavor, marinate overnight.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the hot grill. Cook for about 5 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Add Cheese and Melt: Lower the heat slightly. Top each grilled chicken breast with a slice of Pepper Jack cheese, close the grill lid, and cook for an additional 1-2 minutes, until the cheese is melted and bubbly.
- Serve and Garnish: Remove the chicken from the grill. Garnish with freshly chopped cilantro if desired and serve with lime wedges on the side for an added burst of fresh flavor.
Notes
- For best results, marinate the chicken overnight to maximize flavor infusion.
- If you don’t have a grill, this recipe can be adapted for stovetop grilling using a grill pan or cooked under a broiler.
- Adjust the amount of salsa verde based on your preference for spice and tang.
- Make sure to oil the grill grates well to avoid sticking, especially with boneless skinless chicken breasts.
- Pepper Jack cheese adds a mild spice, but feel free to substitute with Monterey Jack or mozzarella for a milder flavor.
