Description
Juicy grilled chicken marinated in zesty salsa verde, topped with melty pepper jack cheese. A bold and easy Tex-Mex dish perfect for weeknights or cookouts.
Ingredients
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1½ lbs boneless, skinless chicken breasts (thin-sliced or butterflied)
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12 oz salsa verde (store-bought or homemade)
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3 tbsp olive oil
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2 tbsp lime juice
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1 tsp ground cumin
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1 tsp salt
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1 tsp black pepper
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4 slices pepper jack cheese
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Optional: fresh cilantro & lime wedges for garnish
Instructions
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In a bowl or zip-top bag, combine salsa verde, olive oil, lime juice, cumin, salt, and pepper.
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Add chicken and coat evenly. Marinate for at least 30 minutes, ideally overnight.
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Preheat grill to medium-high and oil the grates.
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Grill chicken for 4–5 minutes per side or until internal temperature reaches 165°F (74°C).
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Add pepper jack cheese slices in the final minute and close the lid to melt.
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Let rest, garnish with cilantro and lime, and serve.
Notes
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For oven: Bake at 400°F for 20–25 minutes. Broil cheese for 2 minutes to melt.
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For stovetop: Cook in a skillet over medium-high heat, then cover to melt cheese.
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For added heat, use spicy salsa verde or add chopped jalapeños to the marinade.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling (or oven/stovetop alternative)
- Cuisine: Tex-Mex / Mexican
Nutrition
- Calories: 412 kcal
- Sugar: 6g
- Sodium: 1518mg
- Fat: 23g
- Saturated Fat: 6g
- Carbohydrates: 7g
- Fiber: 0.4g
- Protein: 41g
- Cholesterol: 128mg