Salsa Verde Pepper Jack Chicken (Print)
Tender chicken marinated in zesty salsa verde, grilled to perfection and topped with melty pepper jack cheese.
# Ingredients:
→ Protein
01 -
1.5 kg thin-sliced boneless skinless chicken breasts (about 4 breasts)
→ Marinade
02 -
350 ml salsa verde (Trader Joe's recommended)
03 -
3 tablespoons olive oil
04 -
2 tablespoons fresh lime juice
05 -
1 teaspoon ground cumin
06 -
1 teaspoon salt, or to taste
07 -
1 teaspoon freshly ground black pepper
→ Toppings
08 -
4 slices pepper Jack cheese
→ Garnish
09 -
Fresh cilantro, finely minced
10 -
Lime wedges for serving
# Directions:
01 -
In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Whisk until well mixed.
02 -
Add 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 for more flavor.
03 -
Preheat the grill to medium-high heat (approximately 190°C/375°F).
04 -
Remove the chicken from the marinade and discard remaining liquid. Grill chicken for 4-5 minutes per side, until fully cooked through (internal temperature reaches 74°C/165°F).
05 -
During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to melt the cheese completely.
06 -
Remove chicken from grill and let rest for 3-5 minutes. Garnish with fresh cilantro and serve with lime wedges on the side.
# Notes:
01 -
For best results, allow chicken to marinate for the full 2 hours to maximize flavor absorption.
02 -
If you don't have a grill, you can use a grill pan or broiler with similar cooking times.