Description
A vibrant and flavorful grilled chicken recipe featuring boneless skinless chicken breasts marinated in a zesty salsa verde mixture, then topped with melted Monterey Jack cheese and fresh jalapeño slices. Garnished with red onion, cilantro, and diced tomato for a fresh finish, this dish offers a perfect balance of smoky, tangy, and cheesy goodness ideal for a quick and delicious family meal.
Ingredients
Scale
Marinade and Chicken
- 1 jar Signature SELECT Salsa Verde, divided (approximately 16 oz)
- 2 tbsp olive oil
- 1 lime, cut in half
- 4 tsp minced garlic
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 2 lbs (3-4 large) Signature Farms Boneless Skinless Chicken Breasts
Toppings
- 4-6 slices Monterey Jack cheese
- 1 jalapeño, thinly sliced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 tomato, diced
Instructions
- Prepare the Marinade and Marinate the Chicken: In a large bowl, whisk together ½ cup of salsa verde, olive oil, juice from half the lime, minced garlic, chili powder, and ground cumin until fully combined. Add the chicken breasts to the bowl and toss thoroughly until each piece is fully coated with the marinade. Transfer the chicken along with the marinade into a rectangular baking dish, pour any remaining marinade on top, cover the dish, and refrigerate to let the chicken marinate for 20 minutes.
- Preheat Grill and Cook Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6 minutes. Flip the chicken over, brush the cooked side with additional salsa verde for extra flavor, and continue grilling for another 6 minutes or until the chicken reaches an internal temperature of 165°F, ensuring it is cooked through but still juicy.
- Top with Cheese and Jalapeños: Once the chicken is cooked, top each piece with 1 to 2 slices of Monterey Jack cheese and arrange thinly sliced jalapeño over the cheese. Allow the cheese to melt naturally on the grill, creating a gooey cheesy layer that complements the spicy jalapeño slices.
- Garnish and Serve: Remove the chicken from the grill and top each breast with finely chopped red onion, fresh cilantro, and diced tomato for a fresh, crisp contrast to the rich and smoky grilled chicken. Cut the remaining half of the lime into wedges and serve alongside the chicken to squeeze over just before eating. Enjoy this savory, cheese-drizzled salsa verde chicken as a delightful main course.
Notes
- For best results, use freshly minced garlic to maximize flavor in the marinade.
- If you prefer less heat, reduce the amount of jalapeño or remove the seeds before slicing.
- Ensure the grill is properly preheated to prevent the chicken from sticking and to achieve nice grill marks.
- Allowing the cheese to melt on the grill adds richness but can also be done under a broiler if preferred.
- Leftover chicken can be refrigerated and used in salads or wraps the next day.
