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Grilled Salsa Verde Pepper Jack Chicken

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A delightful dish combining the vibrant essence of salsa verde with creamy pepper Jack cheese and juicy grilled chicken.

Ingredients

Scale
  • 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 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 (or as desired)
  • Fresh cilantro, finely minced (optional, for garnishing)
  • Lime wedges (optional, for serving)

Instructions

  1. Marinate the chicken: In a large mixing bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Stir well until mixed. Place chicken in marinade, ensuring it’s coated evenly. Cover and refrigerate for at least 30 minutes.
  2. Prepare the grill: Preheat your grill to medium-high heat (375°F to 450°F). Brush grill grates with olive oil.
  3. Grill the chicken: Remove chicken from marinade, discarding excess marinade. Place chicken breasts on the grill, cooking for 5-7 minutes. Flip and cook for another 5 minutes. Ensure internal temperature reaches 165°F (75°C). During the last minute, place cheese on each breast to melt.
  4. Let it rest: Remove chicken from the grill and let it rest for about 5 minutes.

Notes

This dish is perfect alongside a crisp green salad or grilled veggies. Options for variations include adding jalapeño for heat or using eggplant for a vegan version.

Nutrition

Keywords: grilled chicken, salsa verde, pepper jack cheese, summer BBQ, easy recipes

Find it online: https://ivoryapron.com/grilled-salsa-verde-pepper-jack-chicken/