Salsa Verde Pepper Jack Chicken (Print Version)
Zesty grilled chicken in salsa verde marinade topped with melted pepper Jack cheese - ready in just 22 minutes!
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds thin-sliced boneless skinless chicken breasts (approximately 4 breasts)
02 -
12 ounces salsa verde
03 -
3 tablespoons olive oil
04 -
2 tablespoons lime juice
05 -
1 teaspoon ground cumin
06 -
1 teaspoon salt (or more, to taste)
07 -
1 teaspoon freshly ground black pepper
08 -
4 slices pepper Jack cheese
→ Optional Garnishes
09 -
Fresh cilantro, finely minced
10 -
Lime wedges
# Steps to Follow:
01 -
In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper until well mixed.
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, discarding any remaining marinade. Grill the chicken for 4-5 minutes per side or until the internal temperature reaches 165°F.
05 -
During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to melt the cheese.
06 -
Remove the chicken from the grill and allow it to rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges, if desired.
# Additional Notes:
01 -
Adjust the heat level by increasing or decreasing the amount of salsa verde based on your spice preference.
02 -
Pairs excellently with rice, grilled vegetables, or a simple salad.