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Grilled Salsa Verde Pepper Jack Chicken

This vibrant and flavorful grilled chicken is marinated in a tangy salsa verde with a kick of cumin and lime, then topped with melted pepper Jack cheese for a spicy, cheesy finish. Perfect for a quick and delicious meal!
Print Recipe
Total Time 22 minutes
Servings 4

Ingredients
  

  • 1 ½ pounds thin-sliced boneless skinless chicken breasts about 4 breasts
  • 12 ounces salsa verde Trader Joe’s recommended
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt or more, to taste
  • 1 teaspoon freshly ground black pepper
  • 4 slices pepper Jack cheese or as desired
  • Fresh cilantro finely minced (optional, for garnishing)
  • Lime wedges optional, for serving

Instructions
 

  • In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
  • 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.
  • Preheat the grill to medium-high heat.
  • Remove the chicken from the marinade and discard any remaining marinade.
  • Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
  • 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.
  • Remove the chicken from the grill and let rest for a few minutes.
  • Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

You can adjust the level of heat by adding more or less salsa verde, depending on your spice preference.
This dish pairs wonderfully with rice, grilled vegetables, or a simple salad.