Grilled Salsa Verde Chicken
A quick, flavorful chicken dish marinated in zesty salsa verde and topped with pepper Jack cheese, perfect for busy weeknights.
Ingredients
For the marinade
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon salt or more if desired
Main ingredients
- 1.5 pounds boneless chicken breasts, sliced thin
- 4 slices pepper Jack cheese
- chopped fresh cilantro for garnish
- lime wedges for squeezing
Instructions
Preparation
- In a large bowl, mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken to the marinade and mix to coat all pieces. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably up to 2 hours.
Grilling
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard the leftover liquid. Grill the chicken for about 4 to 5 minutes on each side until cooked through (165°F internally).
- In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
Serving
- Let the chicken rest for a few minutes after grilling. Sprinkle with cilantro and serve with lime wedges.
Notes
For extra flavor, marinate the chicken for the full 2 hours. Experiment with different cheeses and add sliced jalapeños for a spicy kick. Store leftovers in an airtight container in the fridge for up to four days, or freeze for up to three months.