Description
This Grilled Salsa Verde Pepper Jack Chicken recipe features thin-sliced boneless skinless chicken breasts marinated in a zesty salsa verde mixture with lime juice and spices, then grilled to juicy perfection. Topped with melted pepper Jack cheese and garnished with fresh cilantro and lime wedges, this flavorful and vibrant dish is perfect for a quick, satisfying dinner.
Ingredients
Scale
Chicken and Marinade
- 1 ½ 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 (or more, to taste)
- 1 teaspoon freshly ground black pepper
Toppings and Garnish
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional, for serving)
Instructions
- Prepare the marinade: In a large bowl, thoroughly mix the salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper to create a well-blended marinade that will infuse the chicken with bold flavors.
- Marinate the chicken: Add the thin-sliced chicken breasts to the bowl, ensuring each piece is evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, allowing the chicken to absorb the flavors, or up to 2 hours for more intensity.
- Preheat the grill: Heat your grill to medium-high heat, ensuring it is properly cleaned and oiled to prevent sticking and promote even cooking.
- Grill the chicken: Remove the chicken breasts from the marinade, allowing excess to drip off, and discard the remaining marinade. Grill each piece for approximately 4-5 minutes per side until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and juicy.
- Add the cheese: In the final minute of grilling, place a slice of pepper Jack cheese on top of each chicken breast. Close the grill lid if possible to help the cheese melt evenly over the surface.
- Serve and garnish: Remove the chicken from the grill and garnish with freshly minced cilantro and lime wedges, if desired, for a refreshing and aromatic finishing touch. Serve immediately to enjoy the melted cheese and vibrant flavors.
Notes
- For best results, slice the chicken breasts thinly to ensure quick and even grilling.
- If you don’t have a grill, you can use a grill pan on the stovetop or broil under a broiler for similar results.
- Adjust salt to your taste, especially if your salsa verde has added salt.
- Fresh lime wedges enhance the tanginess and complement the salsa verde marinade nicely.
- Leftover grilled chicken can be used in salads or tacos for next-day meals.
