Description
This Juicy Grilled Salsa Verde Pepper Jack Chicken recipe combines tender grilled chicken breasts marinated in a zesty salsa verde mixture, topped with melting Pepper Jack cheese for a flavorful, quick, and delightful meal. Perfect for a weeknight dinner, this dish features a vibrant blend of spices and fresh ingredients that bring bold Mexican-inspired flavors to your plate.
Ingredients
Scale
Chicken & Marinade
- 4 pieces thin-sliced boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 1 cup salsa verde
- 2 tablespoons olive oil
- 2 tablespoons lime juice
Toppings & Garnish
- 4 slices Pepper Jack cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Prepare the Marinade: In a bowl, combine salsa verde, olive oil, lime juice, salt, black pepper, and cumin. Whisk together thoroughly to create a flavorful marinade that will infuse the chicken with bold Mexican-inspired flavors.
- Marinate the Chicken: Place the thin-sliced chicken breasts into a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours to maximize flavor and tenderness.
- Preheat the Grill: Heat your grill to medium-high heat (about 400°F / 200°C). Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off. Place the chicken breasts on the hot grill and cook for about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and juicy.
- Add Pepper Jack Cheese: In the last 1-2 minutes of grilling, place a slice of Pepper Jack cheese on each chicken breast. Close the grill lid to allow the cheese to melt beautifully over the chicken.
- Rest and Garnish: Remove the chicken from the grill and let it rest for a few minutes to retain juices. Sprinkle chopped fresh cilantro over the top for a fresh, herbaceous finish.
- Serve: Plate the grilled salsa verde Pepper Jack chicken with lime wedges on the side for an extra burst of tangy freshness. Enjoy immediately.
Notes
- For best results, marinate the chicken for at least 30 minutes but no more than 2 hours to prevent the lime juice from breaking down the protein too much.
- Thin-sliced chicken breasts ensure quick and even cooking; if using regular breasts, pound them thin or adjust cooking time accordingly.
- To avoid flare-ups on the grill, pat the chicken dry slightly before placing it on the grill.
- If you don’t have a grill, you can cook the chicken on a stovetop grill pan or broil it in the oven, adjusting cook times accordingly.
