Description
This Grilled Salsa Verde Pepper Jack Chicken recipe is a delicious and flavorful dish that is perfect for a summer barbecue or weeknight dinner. The combination of tangy salsa verde, zesty lime juice, and spicy pepper Jack cheese creates a mouthwatering marinade for juicy grilled chicken breasts.
Ingredients
Scale
Chicken:
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
Marinade:
- 12 ounces salsa verde (Trader Joe’s recommended)
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
Additional:
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Mix Marinade: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Marinate Chicken: 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.
- Preheat Grill: Preheat the grill to medium-high heat.
- Grill Chicken: Remove the chicken from the marinade and discard any remaining marinade. Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
- Add Cheese: During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
- Rest and Serve: Remove the chicken from the grill and let rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges, if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
Keywords: Grilled Chicken, Salsa Verde, Pepper Jack Cheese, BBQ Recipe
