Grilled Salsa Verde Pepper Jack (Print)
Tender grilled chicken bursts with tangy salsa verde and spicy melted pepper Jack cheese. Perfect for weeknight grilling.
# Ingredients:
→ Chicken and Marinade
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
→ Topping and Garnish
08 -
4 slices pepper Jack cheese
09 -
Fresh cilantro, finely minced (optional, for garnish)
10 -
Lime wedges (optional, for serving)
# Steps:
01 -
In a large bowl, whisk together salsa verde, olive oil, lime juice, ground cumin, salt, and black pepper until fully combined.
02 -
Add chicken breasts to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes and up to 2 hours.
03 -
Set the grill to medium-high heat and allow it to reach temperature.
04 -
Remove chicken from the marinade, discarding any excess. Place chicken on the grill and cook for 4 to 5 minutes per side, or until the internal temperature reaches 74°C.
05 -
In the final minute of grilling, top each chicken breast with a slice of pepper Jack cheese and close the grill lid to allow the cheese to melt.
06 -
Remove chicken from the grill and let it rest for several minutes. Garnish with minced cilantro and serve with lime wedges as desired.
# Notes:
01 -
For a milder or spicier result, adjust the amount or brand of salsa verde to taste.