Description
This Grilled Salsa Verde Pepper Jack Chicken recipe features thinly sliced boneless skinless chicken breasts marinated in a zesty salsa verde mixture with lime juice, cumin, and olive oil. Grilled to perfection and topped with melted pepper Jack cheese, this quick and flavorful dish is garnished with fresh cilantro and served with lime wedges, perfect for a vibrant and easy weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde (Trader Joe’s recommended)
- 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 Garnishes
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Prepare Marinade: In a large bowl, thoroughly combine salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper to create a flavorful marinade base.
- Marinate Chicken: Add the thinly sliced chicken breasts to the marinade bowl. Toss to coat each piece evenly, then cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours to allow the flavors to penetrate the meat.
- Preheat Grill: Heat your grill to medium-high heat to ensure a good sear and proper cooking temperature for the chicken.
- Grill Chicken: Remove the chicken breasts from the marinade and discard any excess marinade. Place the chicken on the preheated grill and cook for 4 to 5 minutes on each side until the chicken reaches an internal temperature of 165°F and is fully cooked.
- Add Cheese: During the last minute of grilling, place a slice of pepper Jack cheese on top of each chicken breast, then close the grill lid. This will allow the cheese to melt evenly over the chicken.
- Rest and Serve: Remove the chicken from the grill and let it rest briefly to retain juices. Garnish with freshly minced cilantro if desired, and serve with lime wedges for a fresh citrus touch.
Notes
- Marinate the chicken for at least 30 minutes but no longer than 2 hours to prevent the acid in the lime juice from breaking down the meat too much.
- Ensure the grill is properly preheated to avoid sticking and to get nice grill marks.
- Use a meat thermometer to check for doneness, aiming for an internal temperature of 165°F for safety.
- If you don’t have a grill, this recipe can be adapted to a grill pan on the stovetop or broiler with slightly adjusted cooking times.
- For a milder flavor, substitute pepper Jack cheese with mozzarella or Monterey Jack cheese.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American