Ingredients
- Chicken breasts, boneless, skinless: 2 (6-8 oz each)
- Salsa Verde: 1/2 cup
- Pepper Jack cheese, shredded: 1/2 cup
- Lime juice: 1 tablespoon
- Olive oil: 1 tablespoon
- Chili powder: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: In a small bowl, combine the olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Mix well to create a marinade.
- Step 2: Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Step 3: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Step 4: Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Step 5: During the last minute of grilling, top each chicken breast with 1/4 cup of shredded Pepper Jack cheese and 2 tablespoons of Salsa Verde. Close the grill lid to allow the cheese to melt.
- Step 6: Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with extra Salsa Verde if desired.
Notes
- Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat sliced chicken gently in a skillet with a little chicken broth to keep it moist.
- Serve this vibrant chicken alongside grilled corn on the cob and a simple black bean salad for a complete meal.
- For extra flavor, try marinating the chicken for the full 2 hours; the lime juice and spices will really penetrate the meat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American