Description

Juicy grilled chicken marinated in zesty salsa verde with lime and cumin, topped with melted pepper jack cheese. An easy Mexican-inspired dinner ready in 45 minutes.

Ingredients

1½ pounds thin-sliced boneless, skinless chicken breasts
12 ounces prepared salsa verde
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
4-6 slices pepper jack cheese
Fresh cilantro, chopped for garnish
Lime wedges for serving

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Instructions

1. In a large zip-top bag or shallow dish, combine the salsa verde, lime juice, olive oil, minced garlic, cumin, onion powder, salt, and pepper. Mix thoroughly.

2. Add your chicken breasts to the bag with the marinade, seal, and massage gently to coat every piece. Refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

3. Preheat your grill to medium-high heat (around 400°F). Clean the grates well with a grill brush and lightly oil them.

4. Remove the chicken from the marinade, letting the excess drip off. Place the pieces on the preheated grill without crowding. Close the grill lid and cook for about 5 minutes without moving them.

5. Flip the chicken pieces carefully with tongs and cook for another 4-5 minutes, or until the internal temperature reaches 165°F.

6. During the last minute of grilling, place a slice of pepper jack cheese on top of each chicken breast. Close the grill lid to help the cheese melt. If needed, tent with aluminum foil for 30 seconds.

7. Remove the chicken from the grill and let it rest for about 3 minutes before serving. Garnish with fresh cilantro and serve with lime wedges.

Notes

The key to perfect grilled chicken is managing your heat and timing. Medium-high heat is ideal for good grill marks without burning.

Don’t skip the marinating step! Even 30 minutes makes a significant difference in both flavor and tenderness.

Save a few tablespoons of marinade (that hasn’t touched raw chicken) before adding the chicken, then warm it up and drizzle over the finished dish.

Pound your chicken to even thickness if your breasts aren’t already thin-sliced for uniform cooking.

This recipe works great on a grill pan or in the oven at 400°F for 20-25 minutes if grilling isn’t an option.

Prep Time: 10 minutes
Cook Time: 10
Category: Main Dish, Dinner
Method: Grilling
Cuisine: Mexican-American