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Grilled Salsa Verde Pepper Jack Chicken

A deliciously zesty chicken dish marinated in salsa verde and topped with melted pepper Jack cheese, perfect for a quick and flavorful meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 12 ounces salsa verde Trader Joe’s recommended
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt or more, to taste
  • 1 teaspoon freshly ground black pepper
Chicken
  • 1.5 pounds thin-sliced boneless skinless chicken breasts About 4 breasts
  • 4 slices pepper Jack cheese or as desired
  • Fresh cilantro, finely minced Optional, for garnishing
  • Lime wedges Optional, for serving

Method
 

Preparation
  1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
  2. Add the chicken breasts and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Cooking
  1. Preheat the grill to medium-high heat.
  2. Remove the chicken from the marinade and discard any remaining marinade.
  3. Grill the chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F).
  4. During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
  5. Remove the chicken from the grill and let rest for a few minutes.
Serving
  1. Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

For deeper flavor, marinate longer. Adjust spice level as needed, and avoid flipping the chicken too soon to achieve good grill marks. To store leftovers, keep in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.