Grilled Salsa Verde Pepper Jack (Recipe for Printing)
Enjoy juicy grilled chicken topped with tangy salsa verde and creamy pepper Jack cheese. Great for summer cookouts or weeknight meals. Save & click.
# What You Need:
→ Main Ingredients
01 -
1 and 1/2 pounds thin-sliced boneless skinless chicken breasts
02 -
12 ounces prepared salsa verde
03 -
3 tablespoons olive oil
04 -
2 tablespoons freshly squeezed 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 more as preferred
# How to Make It:
01 -
Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large mixing bowl. Whisk until fully integrated.
02 -
Place the chicken breasts in the marinade, coating evenly on all sides. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours for enhanced flavor.
03 -
Heat the grill to medium-high temperature, approximately 400°F (204°C). Lightly oil the grates to prevent sticking.
04 -
Remove chicken from the marinade and discard remaining marinade. Place chicken on the grill and cook for 4 to 5 minutes per side until an internal temperature of 165°F (74°C) is achieved.
05 -
During the final minute of grilling, position a slice of pepper Jack cheese on each chicken breast. Close the grill lid and allow the cheese to melt completely before removing from heat.
# Extra Tips:
01 -
Rest grilled chicken for 3 to 5 minutes before slicing to retain juices and ensure optimal tenderness.