This Grilled Salsa Verde Chicken with Pepper Jack Cheese is a simple yet flavorful dish that combines the smoky taste of grilled chicken with the zesty kick of salsa verde. Marinated in lime juice, olive oil, and cumin, the chicken absorbs vibrant flavors before being topped with melted pepper jack cheese for a creamy, spicy finish. Served with fresh cilantro and lime wedges, this dish is perfect for a summer barbecue or a quick weeknight dinner. It’s a satisfying meal with minimal prep time and maximum flavor!
Ingredients:
- 1 ½ pounds thin-sliced boneless, skinless chicken breasts (about 4 breasts)
- 12 ounces salsa verde (Trader Joe’s or your preferred brand)
- 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)
Garnishes (Optional):
- Fresh cilantro, finely minced
- Lime wedges, for serving
Instructions:
- Marinate the Chicken:
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and freshly ground black pepper.
- Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over the chicken.
- Close the bag tightly or cover the dish, then refrigerate for a minimum of 30 minutes, or up to 2 hours, to let the flavors blend together.
- Preheat the Grill:
- Preheat your grill to medium-high heat.
- Ensure that the grill grates are clean and lightly greased to avoid any sticking.
- Grill the Chicken:
- Remove the chicken from the marinade, letting any excess drip off.
- Place the chicken breasts on the preheated grill and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- During the last minute of grilling, spoon some salsa verde over each chicken breast and top with a slice of pepper jack cheese.
- Close the grill lid to allow the cheese to melt.
- Serve:
- Once the cheese is melted and the chicken is fully cooked, remove the chicken from the grill.
- Top with fresh cilantro and accompany with lime wedges for an added burst of flavor.
Conclusion:
This Grilled Salsa Verde Chicken with Pepper Jack Cheese is a flavorful, cheesy, and satisfying dish that’s perfect for any occasion. The zesty marinade infuses the chicken with vibrant flavors, while the melted pepper jack cheese adds just the right amount of spice. Whether served on its own, with a side of rice, or over a bed of greens, this dish is a sure-fire way to elevate your grilled chicken game!
Grilled Salsa Verde Chicken with Pepper Jack Cheese
Ingredients
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 12 ounces salsa verde Trader Joe’s or your preferred brand
- 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
- Lime wedges for serving
Instructions
Marinate the Chicken:
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and freshly ground black pepper.
- Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over the chicken.
- Close the bag tightly or cover the dish, then refrigerate for a minimum of 30 minutes, or up to 2 hours, to let the flavors blend together.
Preheat the Grill:
- Preheat your grill to medium-high heat.
- Ensure that the grill grates are clean and lightly greased to avoid any sticking.
Grill the Chicken:
- Remove the chicken from the marinade, letting any excess drip off.
- Place the chicken breasts on the preheated grill and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- During the last minute of grilling, spoon some salsa verde over each chicken breast and top with a slice of pepper jack cheese.
- Close the grill lid to allow the cheese to melt.
Serve:
- Once the cheese is melted and the chicken is fully cooked, remove the chicken from the grill.
- Top with fresh cilantro and accompany with lime wedges for an added burst of flavor.