Salsa Verde Pepper Jack Chicken (Printable Version)
Juicy grilled chicken in a tangy salsa verde marinade, topped with melted pepper Jack cheese for the perfect kick.
# Ingredients:
→ Proteins
01 -
1.5 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
→ Marinade
02 -
350 ml salsa verde (Trader Joe's preferred)
03 -
3 tablespoons extra virgin olive oil
04 -
2 tablespoons fresh lime juice
05 -
1 teaspoon ground cumin
06 -
1 teaspoon sea salt, plus more to taste
07 -
1 teaspoon freshly ground black pepper
→ Toppings
08 -
4 slices pepper Jack cheese
09 -
Fresh cilantro, finely minced, for garnish
10 -
Lime wedges, for serving
# Steps:
01 -
In a large mixing bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and black pepper until well combined.
02 -
Add chicken breasts to the bowl and turn to coat evenly in the marinade. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours for maximum flavor penetration.
03 -
Preheat outdoor grill or grill pan to medium-high heat (approximately 190°C/375°F).
04 -
Remove chicken from marinade, allowing excess to drip off. Discard remaining marinade. Place chicken on preheated grill and cook for 4-5 minutes per side until fully cooked through and internal temperature reaches 74°C/165°F.
05 -
During the final minute of cooking, place a slice of pepper Jack cheese on each chicken breast. Close grill lid or cover with a metal bowl to facilitate cheese melting.
06 -
Transfer chicken to a serving platter and allow to rest for 3-5 minutes. Garnish with freshly minced cilantro and serve with lime wedges alongside for squeezing over the chicken.
# Notes:
01 -
For best results, allow chicken to marinate for the full 2 hours to maximize flavor.
02 -
If using thicker chicken breasts, pound them to even thickness before marinating to ensure consistent cooking.