Description
This Grilled Salsa Verde Chicken recipe features tender, thinly sliced boneless chicken breasts marinated in a zesty salsa verde mixture with cumin and lime juice. Grilled to perfection and topped with melted pepper Jack cheese and fresh cilantro, this dish offers a vibrant and smoky flavor ideal for a quick and satisfying meal.
Ingredients
Scale
Chicken
- About 1.5 pounds boneless chicken breasts, sliced thin (about 4 breasts)
- 4 slices pepper Jack cheese
- Some chopped fresh cilantro (for garnish)
- Lime wedges (for serving, optional)
Marinade
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon cumin
- About 1 teaspoon salt (adjust to taste)
Instructions
- Prepare the marinade: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper. Stir well to blend all ingredients into a uniform marinade.
- Marinate the chicken: Place the thinly sliced chicken breasts into the marinade bowl. Toss to ensure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours to maximize flavor infusion.
- Preheat the grill: Heat your grill to medium-high temperature. The grill should be hot and ready by the time the chicken is marinated.
- Grill the chicken: Remove the chicken from the marinade and discard any leftover liquid. Place the chicken slices on the grill. Cook for approximately 4 to 5 minutes on each side, flipping once, until the chicken is cooked through, with an internal temperature reaching 165°F (74°C).
- Melt the cheese: About one minute before the chicken is done, lay a slice of pepper Jack cheese over each piece. Close the grill lid to allow the cheese to melt thoroughly and become bubbly and gooey.
- Rest and serve: Remove the chicken from the grill and let it rest for a few minutes to retain juiciness. Sprinkle chopped fresh cilantro on top and serve with lime wedges if desired for an extra burst of citrus flavor.
Notes
- Thinly slicing chicken breasts ensures quick, even grilling and helps retain moisture.
- Marinating the chicken for longer (up to 2 hours) intensifies flavor but avoid exceeding this time to prevent texture breakdown.
- Using freshly ground black pepper greatly enhances the marinade’s aroma.
- Adjust salt according to the saltiness of your salsa verde to avoid oversalting.
- Serve with warm tortillas or a fresh green salad for a complete meal.
