Grilled Salsa Verde Pepper Jack Chicken
Juicy grilled chicken breasts infused with a tangy salsa verde marinade and topped with melty Pepper Jack cheese.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: American
Ingredients
1 1/2 pounds thin-sliced boneless, skinless chicken breasts (about 4 breasts)
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt (adjust to taste)
1 teaspoon freshly ground black pepper
4 slices pepper Jack cheese
Fresh cilantro, finely chopped (optional, for garnish)
Lime wedges (optional, for serving)
Instructions
In a large bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
Add the chicken to the bowl and coat each piece thoroughly in the marinade. Cover and refrigerate for 30 minutes to 2 hours.
Preheat your grill to medium-high heat.
Remove chicken from marinade and discard any excess liquid.
Grill the chicken for about 4–5 minutes per side, or until it reaches an internal temperature of 165°F.
During the final minute of grilling, place a slice of Pepper Jack cheese on each piece. Close the grill lid to melt the cheese.
Remove from heat and let the chicken rest a few minutes before serving.
Garnish with cilantro and serve with lime wedges if desired.
Marinating chicken in salsa verde mix
Notes
Serve this flavorful chicken with Signature Kitchens Corn on the Cob for a full summer meal.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 4
- Calories: 412kcal
- Sugar: 6g
- Sodium: 1518mg
- Fat: 23g
- Saturated Fat: 6g
- Trans Fat: 0.02g
- Carbohydrates: 7g
- Fiber: 0.4g
- Protein: 41g
- Cholesterol: 128mg
Keywords: Salsa verde, pepper jack cheese, black beans, skinless chicken breasts, lime, olive oil, Chicken thighs, cilantro