Grilled Salsa Verde Chicken (Printable Version)
# What You’ll Need:
→ Chicken and Marinade
01 -
1.5 pounds thin-sliced boneless skinless chicken breasts (approximately 4 breasts)
02 -
12 ounces salsa verde (e.g., Trader Joe's recommended)
03 -
3 tablespoons olive oil
04 -
2 tablespoons lime juice
05 -
1 teaspoon cumin
06 -
1 teaspoon salt or to taste
07 -
1 teaspoon freshly ground black pepper
→ Topping and Garnish
08 -
4 slices pepper Jack cheese or as desired
09 -
Fresh cilantro, finely minced (optional)
10 -
Lime wedges for serving (optional)
# Steps to Follow:
01 -
To a large zip-top plastic bag, add the chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and pepper. Seal the bag and mix thoroughly to evenly coat the chicken.
02 -
Place the sealed bag in the refrigerator for at least 30 minutes or up to overnight to allow the chicken to marinate.
03 -
Lightly oil the grill grates, then preheat the grill to medium-high heat.
04 -
Place the marinated chicken on the grill, close the lid, and cook for about 5 minutes on the first side. Flip the chicken and cook for another 4 minutes with the lid closed, or until fully cooked.
05 -
Reduce the heat to medium-low, place one slice of pepper Jack cheese on each chicken breast, close the lid, and cook for about 1 minute or until the cheese has melted.
06 -
Optionally garnish with freshly minced cilantro and serve with lime wedges. Adjust seasoning with additional salt, pepper, or extra salsa as desired.
# Additional Notes:
01 -
Chicken can be marinated overnight for stronger flavor. Leftovers can be stored airtight in the fridge for up to 5 days.