Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup salsa verde
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup shredded pepper jack cheese
– Fresh cilantro, for garnish (optional)
– Lime wedges, for serving (optional)
Instructions
Creating Grilled Salsa Verde Chicken with Pepper Jack is simple. Follow these steps for a delicious outcome:
1. Prepare the Chicken: Place the boneless chicken breasts in a zip-top bag or a shallow dish.
2. Make Marinade: In a bowl, mix together the salsa verde, olive oil, garlic powder, cumin, smoked paprika, salt, and pepper.
3. Marinate Chicken: Pour the marinade over the chicken breasts. Seal the bag or cover the dish and allow it to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for stronger flavor.
4. Preheat the Grill: Heat the grill to medium-high heat, about 375°F (190°C).
5. Grill the Chicken: Remove the chicken from the marinade and discard the leftover marinade. Place the chicken on the grill and cook for 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
6. Add Cheese: In the last minute of cooking, sprinkle the shredded pepper jack cheese on top of the chicken. Close the grill lid to allow the cheese to melt.
7. Rest the Chicken: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes.
8. Garnish and Serve: Optional – sprinkle fresh cilantro on top and serve with lime wedges.
By following these steps, you’ll achieve tender and flavorful Grilled Salsa Verde Chicken with Pepper Jack that’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Fat: 22g
- Protein: 30g