Grilled Salsa Verde Chicken with Pepper Jack
Enjoy juicy Grilled Salsa Verde Chicken with Pepper Jack that’s easy to make! Try this irresistible recipe today for a delightful dinner experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 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 freshly squeezed lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese
- Fresh cilantro (optional for garnishing)
- Lime wedges (optional for serving)
Instructions
- In a large zip-top plastic bag, combine salsa verde, olive oil, lime juice, cumin, salt, and pepper. Add the chicken breasts and seal the bag. Massage gently to ensure even coating and marinate for at least 30 minutes or overnight in the refrigerator.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Grill the marinated chicken for about 5 minutes on one side. Flip and cook for another 4 minutes until internal temperature reaches 165°F.
- In the last minute of cooking, top each breast with a slice of pepper Jack cheese and cover the grill lid until it melts.
- Remove from grill and let rest for about 5 minutes before garnishing with fresh cilantro and serving with lime wedges.
Nutrition
- Serving Size: 1 chicken breast topped with cheese (about 6 ounces)
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg