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Grilled Salsa Verde Pepper Jack Chicken
Benchi

Grilled Salsa Verde Pepper Jack Chicken

This vibrant and flavorful grilled chicken is marinated in a tangy salsa verde with a kick of cumin and lime, then topped with melted pepper Jack cheese for a spicy, cheesy finish. Perfect for a quick and delicious meal!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: main dish
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

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)

Equipment

  • grill

Method
 

Instructions
  1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
  2. Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Preheat the grill to medium-high heat.
  4. Remove the chicken from the marinade and discard any remaining marinade.
  5. Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
  6. During 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.
  7. Remove the chicken from the grill and let rest for a few minutes.
  8. Garnish with fresh cilantro and serve with lime wedges, if desired.