Description
Grilled Salsa Verde Pepper Jack Chicken is a flavorful and easy-to-make dish that brings together the smoky notes of grilled chicken with the zesty punch of salsa verde and the creamy heat of pepper Jack cheese. Perfect for summer barbecues or quick weeknight dinners, this dish can be customized to suit any palate. With just 22 minutes from prep to plate, it’s a delicious option for satisfying meals. Serve it over rice, in tacos, or alongside fresh salads for a delightful dining experience that everyone will love.
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 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 (or as desired)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- In a large mixing bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Mix well.
- Add chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the grill to medium-high heat.
- Remove chicken from marinade and discard excess marinade. Grill each piece for approximately 4–5 minutes on each side until fully cooked (internal temperature should reach 165°F).
- During the last minute of grilling, place one slice of pepper Jack cheese on each breast to melt.
- Allow the chicken to rest for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chicken breast (approximately 170g)
- Calories: 335
- Sugar: 1g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 125mg