Description
Grilled Salsa Verde Chicken with Pepper Jack is a vibrant and flavorful dish that takes grilled chicken to the next level. Marinated in a zesty salsa verde, this juicy chicken is topped with gooey pepper Jack cheese, creating an irresistible combination of tastes and textures. Perfect for summer barbecues or quick weeknight dinners, this recipe is both easy to prepare and incredibly satisfying. Serve it on its own or as part of a taco spread, and enjoy the fresh flavors that make every bite delightful. With healthy ingredients and plenty of options for customization, you’ll find this dish quickly becoming a family favorite.
Ingredients
Scale
- 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
- Salt and pepper to taste
- 4 slices pepper Jack cheese
Instructions
- In a large zip-top plastic bag, combine chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and pepper. Seal and shake to coat.
- Refrigerate for at least 30 minutes or overnight for deeper flavor.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill chicken for about 5 minutes on one side with the lid closed. Flip and cook for another 4 minutes until fully cooked.
- Reduce heat to medium-low, add cheese on top of each piece of chicken, close lid for about 1 minute until melted.
- Garnish with cilantro if desired, serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg