Print

Grilled Salsa Verde Pepper Jack Chicken

Grilled Salsa Verde Pepper Jack Chicken
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Grilled Salsa Verde Pepper Jack Chicken is a vibrant dish that promises to bring bold flavors to your table. Marinated in a zesty salsa verde infused with cumin and lime, this chicken dish is topped with melted pepper Jack cheese, creating a deliciously spicy finish. Perfect for any occasion, from weeknight dinners to weekend barbecues, it’s easy to prepare and sure to impress. Serve it as a main course or use it in tacos, salads, or sandwiches for versatile meal options. Your family and friends will love the combination of juicy chicken and mouthwatering flavors.

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, finely minced (optional, for garnishing)
  • Lime wedges (optional, for serving)

Instructions

  1. In a mixing bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
  2. Add chicken breasts to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  3. Preheat the grill to medium-high heat.
  4. Remove chicken from the marinade and discard the remaining marinade. Grill for about 4-5 minutes per side until cooked through (internal temperature should reach 165°F).
  5. During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast to melt slightly.
  6. Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro and serve with lime wedges if desired.

Nutrition

Find it online: https://lowfatfoodie.com/grilled-salsa-verde-pepper-jack-chicken/