Description
A flavorful grilled chicken dish featuring a zesty salsa verde marinade and pepper jack cheese, perfect for summer barbecues or quick weeknight dinners.
Ingredients
- 1 ½ 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
- 4 slices pepper jack cheese
- Finely minced fresh cilantro (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Combine the salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl.
- Add the chicken breasts and toss to coat evenly with the marinade.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard any remaining marinade.
- Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
- 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.
- Remove the chicken from the grill and let it rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
Allowing the chicken to marinate for up to two hours enhances the flavor. Use wooden skewers to easily handle the chicken on the grill.
