Grilled Salsa Verde Chicken (Print-Friendly Version)
Grilled chicken marinated in salsa verde and topped with melted pepper Jack cheese; fresh, zesty, and delicious.
# What You’ll Need to Make This:
→ Main Components
01 -
680 grams thinly sliced boneless skinless chicken breasts (approximately 4 pieces)
02 -
340 grams salsa verde
03 -
3 tablespoons olive oil
04 -
2 tablespoons freshly squeezed lime juice
05 -
1 teaspoon ground cumin
06 -
1 teaspoon fine sea salt, or additional to taste
07 -
1 teaspoon freshly ground black pepper
08 -
4 slices pepper Jack cheese, or as preferred
→ Optional Garnish
09 -
Fresh cilantro, finely minced
10 -
Lime wedges
# How to Prepare:
01 -
In a large sealable plastic bag, add chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Seal and massage to evenly coat the chicken.
02 -
Place the sealed bag in the refrigerator and marinate for a minimum of 30 minutes, or up to overnight for optimal flavor.
03 -
Lightly oil the grill grates and preheat grill to medium-high heat.
04 -
Remove chicken breasts from marinade and place on the grill. Grill with the lid closed for approximately 5 minutes on the first side. Flip, close the lid, and cook for an additional 4 minutes, or until cooked through and juices run clear.
05 -
Reduce grill heat to medium-low. Place one slice of pepper Jack cheese onto each chicken breast. Close lid and cook for about 1 minute, or until the cheese is fully melted.
06 -
Optionally garnish with finely minced cilantro and serve with lime wedges. Adjust seasoning to taste with additional salt, pepper, or salsa if desired.
# Extra Tips:
01 -
Store cooked chicken in an airtight container in the refrigerator for up to 5 days.