Grilled Salsa Verde Chicken with Pepper Jack
Grilled Salsa Verde Chicken with Pepper Jack is a mouthwatering dish that combines juicy, marinated chicken breasts with the creamy goodness of melted pepper Jack cheese. This quick and flavorful recipe is perfect for busy weeknights or casual gatherings, making it a go-to for family dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese
Instructions
- In a large zip-top plastic bag, combine chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and pepper. Seal the bag tightly and gently massage to coat the chicken evenly.
- Refrigerate the marinating chicken for at least 30 minutes or overnight for enhanced flavor.
- Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Place the marinated chicken on the grill and cook for about 5 minutes on one side. Flip and cook for an additional 4 minutes or until fully cooked through (internal temperature should reach 165°F).
- In the last minute of cooking, place a slice of pepper Jack cheese on each chicken breast, close the lid until melted.
- Serve hot with optional garnishes like fresh cilantro and lime wedges.
Nutrition
- Serving Size: 1 piece of grilled chicken with cheese (approximately 170g)
- Calories: 300
- Sugar: 2g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg