Description

Grilled Salsa Verde Pepper Jack Chicken is a vibrant and spicy dish with marinated chicken breasts infused with tangy salsa verde, cumin, and lime, topped with melted pepper Jack cheese. It’s quick, flavorful, and perfect for a weeknight meal or summer grilling.

Ingredients

1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)

12 ounces salsa verde (Trader Joe’s recommended)

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)

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Instructions

Mix salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl.
Add the chicken breasts, tossing to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and discard the marinade.
Grill the chicken for 4-5 minutes on each side until fully cooked (internal temperature of 165°F).
In the last minute of grilling, place a slice of pepper Jack cheese on each breast and close the lid to melt the cheese.
Let the chicken rest for a few minutes before serving.
Garnish with cilantro and lime wedges for extra flavor.

Notes

For a different cheese flavor, use Monterey Jack or cheddar.
Add a diced jalapeño to the marinade for extra heat.
This chicken is also great served in tortillas for taco night.
Leftovers can be stored in an airtight container for up to 3 days.
Reheat in the microwave or a skillet until warmed through and the cheese is melty again.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Dish
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 2g
Sodium: 750mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 35g
Cholesterol: 85mg