Description
Zesty chicken breasts marinated in tangy salsa verde, grilled to smoky perfection, and topped with melted pepper Jack cheese. A bold, juicy fusion of American and Mexican flavors ready in under an hour.
Ingredients
Thin-sliced boneless skinless chicken breasts (1 ½ pounds, about 4 breasts)
Salsa verde (12 ounces)
Olive oil (3 tablespoons, extra virgin for best flavor)
Lime juice (2 tablespoons, freshly squeezed)
Cumin (1 teaspoon, ground)
Salt (1 teaspoon, or to taste, kosher salt recommended)
Black pepper (1 teaspoon, freshly ground)
Pepper Jack cheese (4 slices, or as needed; substitute Monterey Jack for milder heat)
Fresh cilantro (optional, for garnish, finely minced)
Lime wedges (optional, for serving)
Instructions
Combine chicken, salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large zip-top bag
Seal the bag and massage the marinade into the chicken until evenly coated
Refrigerate for at least 30 minutes, or overnight for deeper flavor
Preheat the grill to medium-high heat (375-400°F) and lightly oil the grates
Remove chicken from the marinade, allowing excess to drip off
Place chicken on the grill and cook with the lid closed for 5 minutes
Flip the chicken and continue cooking for another 4 minutes until fully cooked
Place a slice of pepper Jack cheese on each chicken breast during the last minute of cooking to melt
Garnish with fresh cilantro and lime wedges if desired
Notes
Butterfly thick chicken breasts for even cooking
Marinate overnight for deepest flavor
Use a halal-certified salsa verde if dietary restrictions apply
Grill on a stovetop skillet if no outdoor grill is available
For vegan adaptation, omit pepper Jack cheese and use a plant-based alternative
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Grilling
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 3g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg