Grilled Salsa Verde Chicken (Print Version)
Tender chicken marinated in salsa verde, grilled to perfection and topped with melted pepper jack cheese for maximum flavor.
# Ingredients:
01 -
1 ½ 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 cumin
06 -
1 teaspoon salt, plus more to taste
07 -
1 teaspoon freshly ground black pepper
08 -
4 slices pepper Jack cheese
09 -
Fresh cilantro, finely minced, for garnishing
10 -
Lime wedges, for serving
# Steps:
01 -
Combine chicken, salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large zip-top plastic bag. Seal and massage to evenly coat the chicken. Refrigerate for at least 30 minutes or overnight.
02 -
Lightly oil grill grates and preheat to medium-high heat.
03 -
Place chicken on grill and cook with lid closed for about 5 minutes on the first side. Flip and cook for about 4 minutes on the second side, or until chicken is cooked through.
04 -
Reduce heat to medium-low. Place one slice of pepper Jack cheese on top of each chicken breast. Close the lid and cook for about 1 minute, or until cheese has melted.
05 -
Garnish with cilantro and serve with lime wedges. Season to taste with additional salt, pepper, or salsa if desired.
# Notes:
01 -
Chicken will keep airtight in the refrigerator for up to 5 days.