Description
This Grilled Salsa Verde Chicken with Pepper Jack recipe is a flavorful and easy-to-make dish perfect for a quick weeknight dinner or summer grilling. Tender chicken breasts are marinated in zesty salsa verde and spices, grilled to perfection, then topped with gooey pepper jack cheese. Serve with a sprinkle of fresh cilantro and lime wedges for a burst of freshness.
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
For Serving:
- 4 slices pepper jack cheese
- Chopped fresh cilantro
- Lime wedges for serving (optional)
Instructions
- Marinate the Chicken: In a large bowl or resealable bag, combine chicken breasts, salsa verde, olive oil, garlic powder, cumin, chili powder, salt, and pepper. Marinate in the refrigerator for at least 30 minutes.
- Preheat the Grill: Preheat grill or grill pan to medium-high heat and lightly oil the grates.
- Grill the Chicken: Remove chicken from marinade and grill for 5–6 minutes per side or until internal temperature reaches 165°F (74°C). During the last minute, place a slice of pepper jack cheese over each piece of chicken to melt.
- Serve: Remove from grill and let rest for 5 minutes. Serve garnished with chopped cilantro and lime wedges if desired.
Notes
- This dish pairs well with Mexican rice, grilled veggies, or a fresh corn salad.
- For a spicier option, use hot salsa verde or spicy pepper jack cheese.
- Slice the chicken and serve in tacos or over a salad for a different presentation.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast with cheese
- Calories: 330
- Sugar: 2g
- Sodium: 630mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
