Grilled Salsa Verde Pepper Jack Chicken
A vibrant and succulent grilled dish featuring chicken breasts marinated in tangy tomatillo salsa and finished with a molten layer of spicy pepper jack cheese.
Equipment
- Grill or Grill Pan
- zip-top plastic bag
- Meat thermometer
- meat tenderizer optional for even thickness
Ingredients
- 1 lb boneless skinless chicken breasts, thin-sliced
- 1 cup prepared salsa verde, divided
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4-6 slices pepper jack cheese
- fresh cilantro and lime wedges for garnish
Instructions
- In a large zip-top bag, combine 1/2 cup salsa verde, olive oil, lime juice, garlic, and cumin. Add the chicken and coat thoroughly. Refrigerate for at least 30 minutes.
- Lightly oil the grill grates and preheat the grill or grill pan to medium-high heat.
- Remove the chicken from the marinade and discard the bag. Grill the chicken for 5 minutes with the lid closed.
- Flip the chicken and continue grilling for 4 more minutes, brushing with some of the reserved salsa verde.
- Reduce the heat to medium-low and top each chicken breast with a slice of pepper jack cheese. Close the lid for 1 minute until the cheese is fully melted.
- Remove from the grill and let rest for 2 minutes. Garnish with fresh cilantro, lime wedges, and serve with the remaining salsa verde.
Notes
Pound the chicken to an even thickness so it cooks uniformly and reaches 165°F at the same time. Adjust the heat level by choosing mild or medium salsa verde. Brushing fresh reserved salsa over the chicken during the final minutes gives it a glossy, flavorful finish.