Grilled Salsa Verde Pepper Jack Chicken
Grilled Salsa Verde Pepper Jack Chicken is a vibrant and flavorful dish that’s perfect for any occasion, from casual family dinners to summer barbecues. This recipe features tender chicken breasts marinated in zesty salsa verde, enhanced with the spicy kick of pepper Jack cheese. Not only is it quick to prepare, taking just 10 minutes of prep time, but it also boasts the versatility to be served as a main dish or sliced for tacos, salads, and sandwiches. With its bold flavors and cheesy goodness, this dish is sure to impress your family and friends!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
Ingredients
Scale
- 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
- Fresh cilantro (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add chicken breasts to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and discard excess liquid. Grill each breast for about 4-5 minutes on each side until cooked through (internal temperature of 165°F).
- During the last minute of grilling, place a slice of pepper Jack cheese on each breast and close the lid to melt.
- Let the chicken rest for a few minutes before serving. Garnish with cilantro if desired and serve with lime wedges.
Nutrition
- Serving Size: 1 grilled chicken breast (approximately 6 ounces)
- Calories: 330
- Sugar: 2g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 125mg