Description
Grilled Salsa Verde Chicken with Pepper Jack is a flavorful dish that’s perfect for any occasion, from family dinners to summer barbecues. This recipe features juicy chicken marinated in a zesty salsa verde, topped with melted pepper Jack cheese for an indulgent finish. The vibrant flavors are sure to impress your guests and leave them asking for seconds! Serve it alongside fresh salads or in warm tortillas for a delightful twist. With simple preparation and quick cooking, this dish is as easy to make as it is delicious.
Ingredients
Scale
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese
Instructions
- In a large zip-top plastic bag, combine chicken, salsa verde, olive oil, lime juice, cumin, salt, and pepper. Seal tightly and massage the bag to coat the chicken evenly.
- Refrigerate for at least 30 minutes or overnight for better flavor.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Grill the marinated chicken for about 5 minutes on one side with the lid closed. Flip and cook for an additional 4 minutes until fully cooked (internal temp should reach 165°F).
- Lower the heat to medium-low and place one slice of cheese on each piece of chicken. Close the lid for about 1 minute until melted.
- Garnish with cilantro if desired and serve with lime wedges.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece of chicken (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg