Description
Grilled Salsa Verde Pepper Jack Chicken is a flavorful and juicy dish featuring marinated chicken breasts topped with melted pepper Jack cheese, ideal for summer grilling.
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 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
- 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
- Marinating for longer than 2 hours can make the chicken too salty due to the salt in the salsa.
- Adjust the amount of pepper Jack cheese based on your preference for spice.
- Serve with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg