Grilled Salsa Verde Chicken (Print Version)
Punchy chicken off the grill with salsa verde, a squeeze of lime, cumin, and dreamy melted pepper Jack cheese.
# Ingredients:
01 -
About 4 boneless chicken breasts, sliced thin (you’ll need 1.5 pounds)
02 -
3 tablespoons olive oil
03 -
12 ounces salsa verde
04 -
1 teaspoon black pepper, freshly ground
05 -
4 slices of pepper Jack cheese
06 -
2 tablespoons lime juice
07 -
A teaspoon of cumin
08 -
Salt, around 1 teaspoon or more if you want
09 -
Some chopped fresh cilantro (toss on top if you like)
10 -
Lime wedges for squeezing, totally up to you
# Instructions:
01 -
Let the chicken kick back off the grill for a few minutes. Sprinkle with cilantro and pass out lime wedges if that’s your thing.
02 -
With about a minute to go on the grill, set a slice of pepper Jack cheese right on each chicken piece. Shut the grill so the cheese gets all bubbly and melty.
03 -
Pull the chicken out of the marinade and toss the leftover liquid. Grill the chicken, flipping once, about 4 to 5 minutes on each side. You want it cooked through (shoot for 165°F inside).
04 -
Heat your grill to medium-high so it’s hot and ready for the chicken.
05 -
Drop the chicken into the marinade in the bowl. Mix it up so all the pieces get covered. Pop on some plastic wrap and put it in the fridge for at least 30 minutes or as long as 2 hours.
06 -
Grab your big bowl and mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper.