Description
Juicy grilled chicken infused with zesty salsa verde and creamy pepper jack cheese, perfect for summer barbecues and cozy dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 1 cup shredded pepper jack cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Begin by marinating the chicken with olive oil, salsa verde, salt, and pepper. Allow it to sit for at least 30 minutes for maximum flavor.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, letting excess drip off. Grill for about 6-7 minutes on each side, or until internal temperature reaches 165°F (75°C).
- During the last few minutes of grilling, sprinkle the shredded pepper jack cheese on top of the chicken to melt.
- Once done, remove from the grill and let it rest for 5 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For reheating, use the microwave or grill until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican