Salsa Verde Chicken (Print Version)
# Ingredients:
→ Protein
01 -
1.5 kg boneless, skinless chicken breasts cut thin (around 4 pieces)
→ Marinade
02 -
2 tablespoons lime juice, freshly squeezed
03 -
1 teaspoon ground cumin powder
04 -
350 ml salsa verde (we like the one from Trader Joe's)
05 -
1 teaspoon freshly cracked black pepper
06 -
3 tablespoons olive oil
07 -
1 teaspoon salt, or adjust to your liking
→ Toppings
08 -
Pepper Jack cheese, 4 slices
→ Garnish
09 -
Chopped fresh cilantro leaves
10 -
Lime wedges as a side
# Instructions:
01 -
In a mixing bowl, stir together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper until it's smooth and combined.
02 -
Coat the chicken breasts completely in the marinade by tossing them in the bowl. Cover with a lid or plastic wrap and refrigerate for at least half an hour, or up to two hours for more flavor.
03 -
Turn on your grill and get it to medium-high heat, about 190°C or 375°F.
04 -
Take the chicken out of the marinade, discard the leftover liquid, and place it on the grill. Let it cook for 4-5 minutes per side until it’s no longer pink in the center and reaches an internal temperature of 74°C or 165°F.
05 -
Lay a slice of Pepper Jack cheese on each chicken breast during the final minute of cooking. Lower the lid of the grill so the cheese melts completely.
06 -
Take the chicken off the grill and rest it for about 3 to 5 minutes. Sprinkle some cilantro on top and serve with lime wedges for squeezing.
# Notes:
01 -
For the most flavor, let your chicken marinate for the full 2 hours if possible.
02 -
Don’t own a grill? No problem! Try a grill pan or broil it instead. The cooking time should be about the same.