Description
This Grilled Salsa Verde Chicken recipe features tender boneless skinless chicken breasts marinated in a flavorful mixture of salsa verde, lime juice, garlic, and spices. Grilled to perfection, each piece is topped with melted Monterey Jack cheese, fresh jalapeño slices, and red onion, then served with vibrant salsa verde and lime wedges for a zesty and satisfying meal.
Ingredients
Scale
Marinade
- 2 garlic cloves, minced
- 1/2 lime, juiced, plus wedges for serving
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 cup salsa verde
Main
- 1 lb. boneless skinless chicken breasts
- 4 slices Monterey Jack cheese
- 1 jalapeño, thinly sliced
- 1/2 red onion, finely chopped
- 2 tbsp. finely chopped fresh cilantro
- 1/2 cup salsa verde (for serving)
Instructions
- Marinate the Chicken: In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, minced garlic, chili powder, and ground cumin. Add the boneless skinless chicken breasts and toss them until fully coated in the marinade. Cover and let the chicken marinate for 20 minutes to absorb all the flavors.
- Preheat and Grill Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6 minutes on one side. Flip the chicken, then brush each breast with additional salsa verde to enhance the flavor. Continue grilling for another 6 minutes.
- Add Toppings and Melt Cheese: Top each grilled chicken breast with a slice of Monterey Jack cheese, thinly sliced jalapeño, and finely chopped red onion. Cover the grill to create a steaming effect and cook for about 4 more minutes, or until the cheese has melted and the chicken is fully cooked through.
- Serve: Transfer the grilled and topped chicken breasts to a serving platter. Drizzle the remaining ½ cup of salsa verde over the chicken and garnish with finely chopped fresh cilantro. Serve the dish with lime wedges on the side for an extra burst of citrus.
Notes
- Ensure the grill is properly preheated to medium-high to cook the chicken evenly.
- Use a meat thermometer to check for internal temperature; chicken should reach 165°F (75°C) for safe consumption.
- For a milder dish, remove jalapeño seeds before slicing.
- If you don’t have a grill, this recipe can be adapted to a grill pan or a broiler in an oven.
- Leftover salsa verde works well as a dip or topping for other dishes.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: Grilled chicken, salsa verde, Mexican chicken recipe, healthy grilled chicken, Monterey Jack chicken, lime chicken, jalapeño chicken
