Description
This Grilled Salsa Verde Pepper Jack Chicken recipe is a flavorful and easy dish to make for a quick weeknight dinner or weekend barbecue. Marinated in salsa verde and spices, then grilled to perfection and topped with melted pepper Jack cheese, this dish is sure to be a hit with your family and friends.
Ingredients
Units
Scale
Chicken:
- 1 1/2 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
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. 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 the grill to medium-high heat.
- 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).
- 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.
- Remove the chicken from the grill and let rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
- You can adjust the level of heat by adding more or less salsa verde, depending on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg
