Grilled Salsa Verde Pepper Jack (Print-Friendly Format)
Chicken marinated in salsa verde, grilled, and topped with melted pepper Jack for a spicy, cheesy main dish.
# Required Ingredients:
→ Main
01 -
680 grams thin-sliced boneless, skinless chicken breasts (approximately 4 breasts)
02 -
340 grams salsa verde
03 -
45 millilitres olive oil
04 -
30 millilitres freshly squeezed lime juice
05 -
1 teaspoon ground cumin
06 -
1 teaspoon fine sea salt, or to taste
07 -
1 teaspoon freshly ground black pepper
08 -
4 slices pepper Jack cheese, or as preferred
→ Garnish
09 -
Fresh cilantro, finely minced (optional)
10 -
Lime wedges, for serving (optional)
# How to Make It:
01 -
In a large mixing bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and black pepper until fully combined.
02 -
Add chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for a minimum of 30 minutes, up to 2 hours.
03 -
Heat the grill to medium-high temperature.
04 -
Remove chicken from the marinade, discarding any excess. Place chicken on the grill and cook for 4–5 minutes on each side, or until an internal temperature of 74°C is reached.
05 -
During the final minute of grilling, top each breast with a slice of pepper Jack cheese. Close the grill lid to allow the cheese to melt fully.
06 -
Transfer the grilled chicken to a plate and let it rest for several minutes to retain juiciness.
07 -
Garnish with finely minced cilantro and offer lime wedges on the side, if desired.
# Additional Information:
01 -
Control spiciness by adjusting the amount or brand of salsa verde.