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Grilled Salsa Verde Chicken with Pepper Jack Recipe

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4 from 66 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Grilled Salsa Verde Chicken with Pepper Jack is a flavorful and easy-to-make dish perfect for a quick weeknight dinner or weekend barbecue. Tender chicken breasts are marinated in a zesty salsa verde mixture with lime and spices, then grilled to juicy perfection and topped with melted pepper Jack cheese. Served with fresh cilantro and lime wedges, this recipe offers a vibrant and delicious meal with a southwestern flair.

Ingredients

Scale

Chicken and Marinade

  • 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 more, to taste)
  • 1 teaspoon freshly ground black pepper

Toppings and Garnish

  • 4 slices pepper Jack cheese (or as desired)
  • Fresh cilantro, finely minced (optional, for garnishing)
  • Lime wedges (optional, for serving)

Instructions

  1. Marinate the Chicken: In a large zip-top plastic bag, combine the chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Seal the bag securely and massage the mixture gently to evenly coat the chicken. Place the bag in the refrigerator and marinate for at least 30 minutes to allow the flavors to infuse.
  2. Preheat the Grill: Prepare your grill by oiling the grates to prevent sticking, then preheat it to medium-high heat, which is ideal for cooking chicken breasts quickly while achieving a nice char.
  3. Grill the Chicken: Remove the chicken from the marinade, letting excess drip off. Place the chicken on the grill and cook for about 5 minutes on the first side without moving it, allowing grill marks to form. Flip the chicken and cook for another 4 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
  4. Add Cheese: Reduce the grill heat to low. Place a slice of pepper Jack cheese on each piece of chicken, close the lid, and let the cheese melt for about 1 minute until gooey and slightly bubbly.
  5. Serve: Remove the chicken from the grill and transfer to serving plates. Garnish with freshly minced cilantro and serve with lime wedges on the side. Adjust seasoning with additional salt and pepper if desired. Enjoy immediately.

Notes

  • For best results, use thin-sliced chicken breasts to ensure even cooking and quick grilling.
  • Marinating for longer than 30 minutes (up to 2 hours) can enhance flavor but avoid marinating overnight as the lime juice can start to ‘cook’ the chicken.
  • Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
  • If you don’t have a grill, this recipe can be adapted for stovetop grilling or broiling in the oven.
  • Optional garnishes like fresh cilantro and lime wedges add brightness and a fresh contrast to the smoky flavors.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

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Find it online: https://safetydangerdefender.com/grilled-salsa-verde-chicken-with-pepper-jack-recipe/