Description
A flavorful and juicy grilled chicken recipe infused with zesty salsa verde and topped with melted pepper Jack cheese.
Ingredients
Scale
- 1.5 pounds boneless chicken breasts, sliced thin
- 3 tablespoons olive oil
- 12 ounces salsa verde
- 1 teaspoon black pepper, freshly ground
- 4 slices of pepper Jack cheese
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt, around 1 teaspoon or more if desired
- Chopped fresh cilantro (for garnish, optional)
- Lime wedges (optional)
Instructions
- In a big bowl, mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Drop the chicken into the marinade and ensure all pieces are coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Heat your grill to medium-high so it’s hot and ready for the chicken.
- Remove the chicken from the marinade and discard the leftover liquid. Grill the chicken, flipping once, about 4 to 5 minutes on each side until fully cooked (aim for an internal temperature of 165°F).
- With about a minute left on the grill, place a slice of pepper Jack cheese on each chicken piece. Close the grill lid to melt the cheese.
- Once done, remove the chicken from the grill, sprinkle with chopped cilantro, and serve with lime wedges if desired.
Notes
- Marinating the chicken for longer enhances the flavor.
- Adjust the amount of salt to your taste.
- Serve with a side salad or grilled vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg