Description
A quick and flavorful grilled chicken recipe marinated in zesty salsa verde, topped with melting pepper Jack cheese.
Ingredients
- 4 boneless chicken breasts, sliced thin (1.5 pounds)
- 3 tablespoons olive oil
- 12 ounces salsa verde
- 1 teaspoon black pepper, freshly ground
- 4 slices of pepper Jack cheese
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt, around 1 teaspoon or more if desired
- Chopped fresh cilantro (for topping)
- Lime wedges (optional for squeezing)
Instructions
- In a bowl, mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper to prepare the marinade.
- Add chicken to the marinade, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes to 2 hours.
- Preheat the grill to medium-high.
- Remove chicken from marinade and place it on the grill. Cook for 4 to 5 minutes on each side until the internal temperature reaches 165°F.
- In the last minute of grilling, place a slice of cheese on each piece of chicken to melt.
- Allow chicken to rest for a few minutes before serving. Sprinkle with chopped cilantro and offer lime wedges.
Notes
Marinate the chicken longer (up to 4 hours or overnight) for more flavor. Use a meat thermometer to ensure proper doneness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican