Description
This Grilled Salsa Verde Pepper Jack Chicken features thin-sliced boneless chicken breasts marinated in a zesty salsa verde mixture, then grilled to juicy perfection and topped with melted Pepper Jack cheese. Fresh cilantro and lime wedges add a bright, flavorful finish, making it a simple yet vibrant dish perfect for a quick weeknight dinner or weekend cookout.
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 & Garnish
- 4 slices Pepper Jack cheese
- Fresh cilantro, optional
- Lime wedges, optional
Instructions
- Marinate the Chicken: Add the 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 gently massage to coat the chicken evenly with the marinade. Refrigerate for at least 30 minutes to allow the flavors to infuse, or leave overnight for deeper flavor.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking and to promote even cooking.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Place the chicken breasts on the grill and cook for about 5 minutes on one side until grill marks form and the chicken starts to cook through.
- Flip and Grill: Flip each piece of chicken and continue grilling for another 5 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Add Cheese and Melt: Lower the grill heat to medium-low. Top each piece of chicken with a slice of Pepper Jack cheese. Close the grill lid and cook for an additional 2 to 3 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the chicken from the grill. Garnish with fresh cilantro if desired, and serve with lime wedges on the side for an extra hint of citrus brightness.
Notes
- For best flavor, marinate the chicken overnight.
- Use thin-sliced chicken breasts to ensure quick and even cooking.
- If you don’t have a grill, this recipe can be adapted for a stovetop grill pan or broiler.
- Adjust the amount of cumin and salsa verde to your spice preference.
- Fresh cilantro and lime wedges add a refreshing touch but are optional.
