Grilled Salsa Verde Chicken (Print Version)
Tender chicken grilled with salsa verde and pepper Jack, finished with fresh lime and cilantro.
# Ingredients:
→ Main
01 -
1 1/2 pounds thin-sliced boneless, skinless chicken breasts (approximately 4 breasts)
02 -
12 ounces salsa verde
03 -
3 tablespoons olive oil
04 -
2 tablespoons lime juice
05 -
1 teaspoon ground cumin
06 -
1 teaspoon kosher salt, or more to taste
07 -
1 teaspoon freshly ground black pepper
08 -
4 slices pepper Jack cheese, or as needed
→ To Serve
09 -
Fresh cilantro, finely minced (optional, for garnish)
10 -
Lime wedges (optional, for serving)
# Steps:
01 -
In a large mixing bowl, whisk together salsa verde, olive oil, lime juice, ground cumin, kosher salt, and freshly ground black pepper until fully combined.
02 -
Add the chicken breasts to the bowl and thoroughly coat each piece in the marinade. Cover and refrigerate for at least 30 minutes, up to 2 hours for optimal flavor.
03 -
Preheat an outdoor grill or stovetop grill pan to medium-high heat.
04 -
Remove chicken from the marinade, allowing excess to drip off. Discard any remaining marinade. Place chicken on the grill and cook for 4–5 minutes per side, until the internal temperature reaches 165°F.
05 -
In the final minute of grilling, top each chicken breast with a slice of pepper Jack cheese. Close grill lid to allow cheese to melt.
06 -
Remove chicken from grill and let rest for several minutes. Garnish with finely minced cilantro and serve with lime wedges if desired.
# Notes:
01 -
For best flavor, allow the chicken to marinate for the full 2 hours. Never reuse remaining marinade after raw poultry has been submerged.