Description
Bright, tangy salsa verde meets melty pepper-jack for a quick grilled dinner that’s full of Tex-Mex flair. The chicken soaks up a simple lime-y marinade, gets a fast sear on a hot grill, and finishes with gooey cheese — great in tacos, over greens, or with grilled vegetables.
Ingredients
Scale
- 1½ lb boneless, skinless chicken breasts, sliced thin
- 12 oz salsa verde
- 3 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp salt (adjust to taste)
- 1 tsp freshly ground black pepper
- 4 slices pepper-jack cheese (or more if you like)
- Chopped fresh cilantro, for finishing (optional)
- Lime wedges, for serving (optional)
Instructions
- Whisk together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large mixing bowl to form the marinade.
- Add the thin chicken cutlets to the bowl and toss until each piece is well coated. Cover and chill in the fridge for 30 minutes up to 2 hours to let the flavors penetrate.
- Heat the grill to medium-high so the grate is hot and ready for a quick sear.
- Lift the chicken from the marinade (shake off excess and discard the remaining liquid) and place the pieces on the grill. Cook about 4–5 minutes per side, or until an instant-read thermometer reads 165°F at the thickest point.
- During the final minute of cooking, top each breast with a slice of pepper-jack and close the lid to help the cheese soften and melt.
- Transfer the chicken to a cutting board, let it rest 3–5 minutes, then garnish with chopped cilantro and serve with lime wedges.
Notes
- If your breasts are uneven, pound them to an even thickness for consistent cooking.
- Grill pan or cast-iron skillet works great if you’re cooking indoors.
- Keep an eye on flare-ups; pat excess marinade from the chicken before grilling to reduce dripping.
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 292
- Sugar: 0g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 85mg