Grilled Salsa Verde Pepper Jack (Print Version)
Juicy chicken, tangy salsa verde, melted Pepper Jack, and fresh lime for a bold, easy, gluten-free main dish.
# Ingredients:
→ Main Ingredients
01 -
1 ½ pounds thin-sliced boneless skinless chicken breasts (about 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 (or more, to taste)
07 -
1 teaspoon freshly ground black pepper
08 -
4 slices pepper Jack cheese
→ Optional Ingredients
09 -
Fresh cilantro, finely minced (for garnishing)
10 -
Lime wedges (for serving)
# Directions:
01 -
In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
02 -
Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
03 -
Preheat the grill to medium-high heat.
04 -
Remove the chicken from the marinade and discard any remaining marinade.
05 -
Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
06 -
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.
07 -
Remove the chicken from the grill and let rest for a few minutes.
08 -
Garnish with fresh cilantro and serve with lime wedges, if desired.
# Notes:
01 -
You can adjust the level of heat by adding more or less salsa verde, depending on your spice preference.
02 -
This dish pairs wonderfully with rice, grilled vegetables, or a simple salad.