Description
A delightful chicken dish marinated in salsa verde and topped with pepper Jack cheese, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ 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 (or as desired)
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional, for serving)
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper.
- Coat the Chicken: Add the thin-sliced chicken breasts, ensuring they are generously coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes.
- Preheat the Grill: Fire up your grill to medium-high heat.
- Grill the Chicken: Once the grill is hot, grill each breast for about 4-5 minutes per side, or until the internal temperature reaches 165°F.
- Add the Cheese: In the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken.
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes before serving.
Notes
Make-ahead optional: The marinade can be prepared a day in advance. Cooking alternatives include air frying or baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg
Keywords: grilled chicken, salsa verde, pepper jack cheese, summer recipe