Description
This vibrant and flavorful grilled chicken is marinated in a tangy salsa verde with a kick of cumin and lime, then topped with melted pepper Jack cheese for a spicy, cheesy finish. Perfect for a quick and delicious meal!
Ingredients
-
1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 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
-
4 slices pepper Jack cheese (or as desired)
-
Fresh cilantro, finely minced (optional, for garnishing)
-
Lime wedges (optional, for serving)
Instructions
-
In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
-
Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
-
Preheat the grill to medium-high heat.
-
Remove the chicken from the marinade and discard any remaining marinade.
-
Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
-
During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
-
Remove the chicken from the grill and let rest for a few minutes.
-
Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
-
You can adjust the level of heat by adding more or less salsa verde, depending on your spice preference.
- This dish pairs wonderfully with rice, grilled vegetables, or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican, Tex-Mex