Description
Salsa Verde Chicken is a flavorful, quick-grilled dish featuring thin-sliced chicken breasts marinated in tangy salsa verde and lime juice, seasoned with cumin and pepper, then topped with melted pepper Jack cheese. Perfect for a vibrant and easy dinner, garnished with fresh cilantro and lime wedges for added zest.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Toppings and Garnish
- 4 slices pepper Jack cheese
- Fresh cilantro, optional
- Lime wedges, optional
Instructions
- Marinate chicken: Add the thin-sliced chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and black pepper to a zip-top bag. Seal the bag and gently massage the ingredients to thoroughly coat the chicken. Refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat grill: Set your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill chicken: Remove the chicken from the marinade and place it on the preheated grill. Cook for about 5 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Add cheese: Once the chicken is nearly done, top each piece with a slice of pepper Jack cheese. Close the grill lid and let the cheese melt for 1-2 minutes.
- Garnish and serve: Remove the chicken from the grill, garnish with fresh cilantro leaves and lime wedges if desired, and serve immediately for a delicious, vibrant meal.
Notes
- Marinating the chicken longer, up to 2 hours, enhances the flavor even more.
- Use thin-sliced chicken breasts for faster, more even cooking.
- If you don’t have a grill, you can grill the chicken on a grill pan or cook it under a broiler in the oven.
- Adjust the amount of cumin and black pepper to taste for spice preferences.
- Pair with rice, tortillas, or a fresh salad for a complete meal.
