Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add chicken breasts to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and discard remaining marinade.
- Grill chicken for 4-5 minutes per side until internal temperature reaches 165°F.
- During last minute, place a slice of pepper Jack cheese on each breast and close grill lid to melt cheese.
- Remove from grill and let rest a few minutes.
- Garnish with cilantro and serve with lime wedges if desired.
Notes
- Adjust spice level by adding more or less salsa verde.
- Pairs well with rice, grilled vegetables, or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican, Tex-Mex