Grilled Salsa Verde Chicken with Pepper Jack
Enjoy juicy grilled chicken marinated in salsa verde topped with melted pepper jack cheese. Try this Grilled Salsa Verde Chicken with Pepper Jack today!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
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
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional for garnish)
- Lime wedges (optional for serving)
Instructions
- In a large zip-top plastic bag, combine chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Seal tightly and massage to ensure the chicken is well-coated.
- Marinate in the refrigerator for at least 30 minutes or up to overnight for best results.
- Preheat your grill over medium-high heat and lightly oil the grates.
- Remove chicken from marinade and grill for about 5-7 minutes per side or until fully cooked (internal temperature reaches 165°F).
- During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid until melted.
- Let the chicken rest for about 5 minutes before serving. Garnish with cilantro and serve with lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg