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Juicy and tender grilled chicken breasts marinated in salsa verde, olive oil, lime juice, and spices, finished with melted pepper Jack cheese for a spicy, creamy Tex-Mex flavor.

Ingredients

Scale
  • 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
  • 12 ounces salsa verde (store-bought, e.g., Trader Joe’s)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon freshly ground black pepper
  • 4 slices pepper Jack cheese (or as many as desired)
  • Fresh cilantro, finely chopped (optional for garnish)
  • Lime wedges (optional to serve)

Instructions

  1. Pound chicken breasts to an even thickness if not pre-sliced thin.
  2. Combine salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large zip-top bag.
  3. Add chicken to the bag, seal, and massage to coat thoroughly; refrigerate and marinate for at least 30 minutes or up to overnight.
  4. Discard marinade that contacted raw chicken or boil it if using as sauce.
  5. Preheat grill to medium-high and lightly oil grill grates.
  6. Place chicken on grill, close lid, and cook about 5 minutes on the first side.
  7. Flip chicken, close lid, and grill about 4 more minutes until internal temperature reaches 165°F (74°C).
  8. Turn heat to medium-low, top each chicken breast with a slice of pepper Jack cheese, close lid, and melt cheese about 1 minute.
  9. Remove from grill and let rest 3–5 minutes before serving.
  10. If not grilling, bake chicken at 400°F (200°C) until cooked through, then top with cheese and broil until melted.

Notes

Marinating overnight enhances tenderness and flavor but at least 30 minutes is recommended., Use an instant-read thermometer to ensure proper doneness of 165°F (74°C)., Adjust salt after marinating since salsa verde contains salt., Cheese is optional but adds a melty, spicy creaminess; Monterey Jack or mozzarella are good substitutes., Serve with garnishes like cilantro and lime wedges, or alongside sides like grilled corn and Spanish rice., Store cooked chicken in an airtight container in the fridge for up to 4-5 days. Reheat gently to retain moisture., Raw chicken in marinade should not be frozen; discard marinade before cooking if not boiled.

Nutrition

Find it online: https://mamapantry.com/grilled-salsa-verde-pepper-jack-chicken/