Grilled Salsa Verde Pepper Jack Chicken
A flavorful and zesty dish perfect for summer grilling or quick weeknight meals, balancing tangy salsa verde with creamy pepper Jack cheese.
Ingredients
- 1.5 pound thin-sliced boneless skinless chicken breasts
- 12 ounce salsa verde
- 3 tablespoon olive oil
- 2 tablespoon 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)
- lime wedges optional, for serving
Instructions
- In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade.
- Add the chicken breasts to the bowl, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard the marinade. Grill each breast for about 4-5 minutes per side or until an internal temperature of 165°F is reached.
- In the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken to melt.
- Remove from the grill and let rest for a few minutes before serving.
Notes
Grilled Salsa Verde Pepper Jack Chicken is a flavorful and zesty dish perfect for summer grilling or quick weeknight meals.