Description
Grilled Salsa Verde Chicken is bold, juicy, and perfectly cheesy with Pepper Jack melted on top. Marinated in tangy salsa verde with lime and spices, it’s a quick, flavor-packed dinner ideal for grilling season—or anytime you want to shake up your chicken game.
Ingredients
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1.5 lbs thin-sliced boneless skinless chicken breasts
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12 oz salsa verde
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3 tbsp olive oil
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2 tbsp lime juice
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1 tsp ground cumin
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1 tsp salt (or to taste)
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1 tsp freshly ground black pepper
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4 slices Pepper Jack cheese (or more if desired)
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Fresh cilantro, minced (optional)
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Lime wedges (optional, for serving)
Instructions
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In a zip-top bag, combine salsa verde, olive oil, lime juice, cumin, salt, and pepper.
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Add chicken, seal, and massage to coat. Refrigerate for at least 30 minutes or overnight.
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Preheat grill to medium-high. Oil the grates.
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Grill chicken for 5 minutes with lid closed. Flip and grill for 4 more minutes or until internal temperature reaches 165°F (74°C).
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Reduce heat to medium-low. Top each chicken piece with Pepper Jack cheese and close lid to melt (about 1 minute).
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Garnish with cilantro and serve with lime wedges and extra salsa if desired.
Notes
Swap chicken breasts with thighs for added juiciness.
Can be cooked in a skillet and finished in the oven.
Rest cooked chicken for 5 minutes before serving.
Optional: Add sliced jalapeños under cheese for extra heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired