Grilled Salsa Verde Pepper Jack Chicken
A juicy chicken dish slathered in zesty salsa verde and topped with melting pepper Jack cheese, perfect for summer barbecues or cozy dinners.
Ingredients
For the Marinade
- 12 oz salsa verde Store-bought or homemade recommended.
- 3 tbsp olive oil Use extra virgin for an earthy taste.
- 2 tbsp fresh lime juice Freshly squeezed is a must.
- 1 tsp cumin Provides warmth and depth.
- 1 tsp salt Essential for seasoning.
- 1 tsp pepper To taste.
Main Ingredients
- 1.5 lbs thin-sliced chicken breasts Organic or free-range recommended.
- 4 slices pepper Jack cheese Brand recommendation: Tillamook.
Serving Garnishes
- to taste fresh cilantro For garnish.
- to taste lime wedges For serving.
Instructions
Marinate
- In a mixing bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and pepper until fully combined.
- Add the thin-sliced chicken breasts, ensuring every piece is well coated. Cover and marinate in the refrigerator for 30 minutes (up to 4 hours for maximum flavor).
Grill
- Heat your grill to medium-high (around 400°F). Oil the grates well to avoid sticking.
- Grill the marinated chicken for 4 to 5 minutes on each side, or until the internal temperature reaches 165°F.
Add Cheese
- In the last minute of grilling, layer the pepper Jack cheese on top of the chicken. Close the grill lid to trap the heat for melting.
Rest & Serve
- Once cooked, let the chicken rest for about 3 minutes to allow juices to redistribute.
- Garnish with freshly chopped cilantro and serve with lime wedges.
Notes
For added flavor, marinate chicken a day ahead and grill when ready. Store leftovers in airtight containers for 3-4 days in the fridge.