Description
A flavorful grilled chicken dish marinated in salsa verde, topped with melty pepper Jack cheese, perfect for gatherings.
Ingredients
Scale
- 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
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional, for serving)
Instructions
- Create the Marinade: In a large mixing bowl, combine the salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper. Whisk it all together until fully blended.
- Marinate the Chicken: Add the chicken breasts into the bowl, ensuring they receive an even coat of your spicy marinade. Cover and refrigerate for at least 30 minutes—up to 2 hours works wonders.
- Preheat the Grill: Prepare your grill to medium-high heat, allowing the grates to become hot enough for the chicken to sear beautifully.
- Grill the Chicken: Remove the chicken from the marinade, discarding the marinade. Place each breast on the grill and cook for about 4-5 minutes per side, until it reaches an internal temperature of 165°F.
- Melt the Cheese: In the last minute of grilling, lay a slice of pepper Jack cheese on each piece of chicken. Close the grill lid to let the cheese melt.
- Rest and Serve: Remove the chicken from the grill and allow it to rest for a few minutes before slicing.
Notes
For best flavor, marinate the chicken longer. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 80mg