Description
This Grilled Salsa Verde Chicken with Pepper Jack is a flavorful and easy-to-make dish perfect for a quick weeknight dinner. Marinated in zesty salsa verde and lime juice, seasoned with cumin and spices, then grilled to juicy perfection and topped with melted pepper jack cheese, it’s a vibrant meal with a delicious southwestern flair. Garnished with fresh cilantro and served with lime wedges, it brings a fresh, tangy, and cheesy taste to the table.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 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 for garnishing
- Lime wedges, optional for serving
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine the chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Seal the bag and massage gently to evenly coat the chicken with the marinade. Place in the refrigerator and let it marinate for at least 30 minutes to allow flavors to penetrate.
- Preheat the Grill: Prepare your grill by oiling the grates to prevent sticking and preheat to medium-high heat, ensuring it’s hot enough to cook the chicken quickly and develop nice grill marks.
- Grill the Chicken: Place the marinated chicken breasts on the grill. Cook for about 5 minutes on the first side without moving them to get good grill sear marks. Flip the chicken and grill for another 4 minutes on the other side until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Add Cheese: Lower the grill heat slightly, then lay a slice of pepper jack cheese over each chicken breast. Close the grill lid and let the cheese melt for about 1 minute, creating a gooey, flavorful topping.
- Serve: Remove the chicken from the grill. Garnish with finely minced fresh cilantro for a fresh herbal note and serve with lime wedges on the side to squeeze over the chicken. Adjust seasoning with extra salt or pepper if desired. Enjoy hot.
Notes
- Marinate the chicken for longer if time allows, up to 2 hours for more intense flavor.
- If you don’t have a grill, you can use a grill pan or broiler, adjusting cook times accordingly.
- Use gloves when handling hot peppers if you add extra spicy salsa verde to avoid irritation.
- For a lower fat option, use reduced-fat pepper jack cheese or omit cheese entirely.
- Make sure to oil grill grates well to prevent chicken from sticking and tearing during cooking.
