Grilled Salsa Verde Pepper Jack Chicken
If you’re seeking a quick and flavorful meal, look no further than this Grilled Salsa Verde Pepper Jack Chicken. This vibrant dish combines tender chicken breasts marinated in zesty salsa verde with the creaminess of pepper Jack cheese, creating an irresistible flavor explosion. Perfect for busy weeknights or casual weekend barbecues, this recipe delivers a satisfying experience that your whole family will enjoy. With minimal prep time and simple ingredients, you’ll be serving up delicious grilled chicken in no time!
- 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, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- In a large bowl, mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper to create the marinade.
- Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours for maximum flavor).
- Preheat the grill to medium-high heat.
- Grill chicken for 4-5 minutes on each side until fully cooked (internal temperature reaches 165°F).
- During the last minute of grilling, place a slice of pepper Jack cheese on each breast to melt.
- Remove from the grill and allow to rest for a few minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg