On the Menu - Grilled Salsa Verde Chicken

Grilled Salsa Verde Chicken.PNG

Grilled Salsa Verde Chicken


Yields: 4

1 jar salsa Verde, divided

2 tbsp. extra-virgin olive oil

Juice of 1/2 a lime

2 cloves garlic, minced

1/2 tsp. chili powder

1/2 tsp. ground cumin

1 lb. boneless skinless chicken breasts

4 slices Monterey jack

1 jalapeño, thinly sliced

1/2 red onion, finely chopped

2 tbsp. freshly chopped cilantro

Lime wedges, for serving


In a large bowl, whisk together ½ cup salsa Verde, olive oil, lime juice, garlic, chili powder and cumin. (Reserve about ½ cup salsa Verde for basting chicken and ½ cup for serving.) Add chicken and toss until fully coated in mixture. Let marinate for 20 minutes.

Preheat grill to medium-high, then add chicken and cook for 6 minutes. Flip chicken, brushing each breast with more salsa Verde, and cook for another 6 minutes.

Top each piece of chicken with a slice of Monterey Jack, jalapeño and red onion, then cover grill and cook until the cheese has melted and the chicken is cooked through, about 4 minutes more.

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