Grilled Salsa Verde Pepper Jack Chicken
Grilled Salsa Verde Pepper Jack Chicken is a vibrant and flavorful dish that brings a zesty kick to your summer grilling. This recipe features thinly sliced boneless chicken breasts marinated in a tangy salsa verde with hints of cumin and lime, then topped with creamy pepper Jack cheese for an unforgettable taste experience. Ready in under 30 minutes, it’s perfect for weeknight dinners or casual gatherings. Pair it with rice, tortillas, or salads for a delightful meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves approximately four people 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Tex-Mex
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
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper.
- Add chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- Preheat the grill to medium-high heat.
- Remove chicken from the marinade and discard excess. Grill each side for 4-5 minutes until the internal temperature reaches 165°F.
- During the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken and close the lid to melt.
- Allow the chicken to rest for a few minutes before serving.
Nutrition
- Serving Size: 1 chicken breast (approximately 4 ounces)
- Calories: 290
- Sugar: 1g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 90mg