Grilled Salsa Verde Pepper Jack Chicken

Tender grilled chicken marinated in zesty salsa verde, finished with melted pepper Jack cheese for a creamy, tangy Tex-Mex inspired meal.

# Ingredient List:

01 - 1 ½ pounds thin-sliced boneless, skinless chicken breasts

02 - 12 ounces salsa verde

03 - 3 tablespoons olive oil

04 - 2 tablespoons fresh lime juice

05 - 1 teaspoon ground cumin

06 - 1 teaspoon salt

07 - 1 teaspoon freshly ground black pepper

08 - 4 slices pepper Jack cheese

09 - Fresh cilantro, finely minced

10 - Lime wedges

01 - Whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper in large bowl until combined.

02 - Add chicken breasts to bowl, turning to coat thoroughly. Cover and refrigerate 30 minutes to 2 hours.

03 - Heat grill to medium-high temperature.

04 - Lift chicken from marinade, allowing excess to drip off. Discard remaining marinade.

05 - Grill chicken 4 to 5 minutes per side until internal temperature reaches 165°F.

06 - Place pepper Jack cheese slice on each breast during final minute. Close grill lid to melt cheese.

07 - Transfer chicken to plate and let rest 3 to 5 minutes before serving.

08 - Garnish with fresh cilantro and lime wedges if desired.

01 -

The salsa verde does double duty as marinade and built-in sauce, meaning fewer bowls to wash and more flavor in every bite
Thin chicken breasts cook through in minutes, making this perfect for nights when everyone's starving but nobody wants to wait

02 -

Don't skip the resting time—even five minutes makes the difference between juicy chicken and meat that's dry on the first bite
Thin chicken breasts can go from perfect to overcooked in literally one minute, so watch closely and trust your instant-read thermometer

03 -

Pat the chicken dry before adding it to the marinade so the sauce actually sticks instead of sliding right off
Let your grill grates get good and hot before cooking—the chicken will release naturally once it has a nice sear