Grilled Salsa Verde Chicken with Pepper Jack
Grilled Salsa Verde Chicken with Pepper Jack is a flavorful and easy-to-make dish that brings the vibrant tastes of Mexican cuisine to your table. This recipe features tender chicken marinated in a zesty salsa verde, ensuring each bite is juicy and satisfying. Topped with melted pepper Jack cheese, this dish is versatile enough for casual weeknight dinners or festive gatherings. Serve it in tacos, over salads, or as part of a hearty rice bowl for an unforgettable meal that everyone will love.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4 people 1x
- 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 more, to taste)
- 1 teaspoon freshly ground black pepper
- 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 black pepper. Seal the bag tightly and massage to coat the chicken evenly. Refrigerate for at least 30 minutes or overnight.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Grill marinated chicken for about 5 minutes on one side. Flip and cook for an additional 4 minutes or until fully cooked (internal temperature reaches 165°F).
- Reduce grill heat to medium-low and place a slice of pepper Jack cheese on each chicken breast. Close the lid for about 1 minute until melted.
- Serve garnished with fresh cilantro and lime wedges if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 115mg