Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup salsa verde (homemade or store-bought)
– 1 cup Pepper Jack cheese, shredded
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro, for garnish
Instructions
Preparing Grilled Salsa Verde Chicken with Pepper Jack can be both enjoyable and rewarding. Follow these steps for a delicious outcome:
1. Prepare the Marinade: In a bowl, combine salsa verde, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper.
2. Marinate Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Refrigerate for at least 30 minutes.
3. Preheat the Grill: Heat your grill to medium-high heat. Ensure it’s clean and lightly oiled to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade and discard the marinade. Place the chicken on the preheated grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
5. Add Cheese: During the last minute of cooking, top each chicken breast with shredded Pepper Jack cheese. Close the grill lid to melt the cheese.
6. Garnish: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Fat: 24g
- Protein: 34g