Cheesy Grilled Salsa Verde Chicken {Recipe + Video}
This grilled chicken recipe combines salsa verde, Monterey Jack cheese, and fresh toppings for a juicy, tangy, and cheesy dinner you can grill fast or cook in your pressure cooker.
Equipment
- 1 Mixing bowl medium-sized for marinade
- 1 Grill for cooking chicken
- 1 Zip-top bag or shallow dish for marinating
Ingredients
Main Ingredients
- 1 jar Signature SELECT Salsa Verde divided
- 2 tablespoon olive oil
- 1 lime cut in half
- 4 teaspoon minced garlic
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 lbs Signature Farms Boneless Skinless Chicken Breasts 3-4 large
- 4-6 slices Monterey Jack cheese
- 1 fresh jalapeño for topping, sliced
- 1 small red onion chopped
- 1 ripe tomato diced
- fresh cilantro for topping
Instructions
Instructions
- Heat grill to medium-high. Scoop out half the salsa verde into a bowl.
- Add olive oil, lime juice, minced garlic, chili powder, and cumin. Mix well.
- Place chicken breasts in a zip-top bag or dish. Pour marinade over and coat. Let sit for at least 15 minutes.
- Grill chicken 6-8 minutes per side, until internal temperature is 165°F.
- In last 2 minutes of grilling, top each breast with slice of cheese. Close lid to melt.
- Remove chicken from grill and let rest a few minutes.
- Top with jalapeño slices, chopped red onion, and remaining salsa verde.
- Serve with lime wedges and cilantro for garnish.
Notes
Chop leftover chicken for tacos or salads. Store tightly wrapped in fridge up to 4 days or freeze for later.