Description
This Grilled Salsa Verde Chicken with Pepper Jack recipe is a flavorful and easy dish perfect for a quick weeknight dinner or weekend barbecue.
Ingredients
Units
Scale
Chicken:
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts
Salsa Verde Marinade:
- 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
Additional:
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional for garnishing)
- Lime wedges (optional for serving)
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine all marinade ingredients with the chicken. Marinate in the fridge for at least 30 minutes or overnight.
- Preheat the Grill: Lightly oil grill grates and preheat to medium-high heat.
- Grill the Chicken: Grill the chicken for about 5 minutes on the first side, then flip and cook for 4 minutes on the second side or until cooked through.
- Add Cheese: Lower the heat, add a slice of pepper Jack cheese on each chicken breast, close the lid, and let it melt for about 1 minute.
- Serve: Garnish with cilantro and serve with lime wedges. Adjust seasoning as desired.
Notes
- Chicken can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 390 kcal
- Sugar: 2g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
