Description
Zesty, smoky, and creamy, this grilled Mexican dish combines marinated chicken with melted Pepper Jack cheese for a restaurant-quality weekend meal. Smoky citrus and tangy cheese create a perfect summer barbeque.
Ingredients
1 pounds thin-sliced chicken breasts
12 ounces salsa verde (smooth variety)
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
4 slices Pepper Jack cheese (grater-ready)
Optional: fresh cilantro for garnish
Instructions
Combine salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl.
Submerge chicken in marinade, cover, and refrigerate for 30 minutes to 2 hours.
Preheat grill to 400°F using indirect heat method.
Remove chicken from marinade, pat dry, and shake off excess.
Grill for 4-5 minutes per side until chicken reaches 165°F.
Place Pepper Jack cheese slices on chicken during last minute of cooking.
Let rest 3-5 minutes before slicing.
Optional: garnish with fresh cilantro.
Notes
For extra char, sear chicken over high heat before reducing to medium.
Freeze marinated chicken in sealed bags for up to 3 months.
Pat chicken dry before grilling to ensure proper sear.
Use a meat thermometer for accurate doneness.
Swap Pepper Jack with mozzarella if avoiding dairy.
- Prep Time: 20
- Cook Time: 20
- Category: trends
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4 oz chicken
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 135mg