Grilled Salsa Verde Chicken

Local 5 Live Recipes

 (WFRV) —


4 Servings


•           1 ½ cups salsa verde, divided

•           2 Tbsp. olive oil

•           1 lime, juice of

•           2 cloves garlic, minced

•           1/2 tsp. chili powder

•           1/2 tsp. ground cumin

•           4 boneless skinless chicken breasts (about 1 lb.)

•           4 slices Monterey jack cheese

•           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. Place chicken on the grill and cook for 6-10 minutes. Flip chicken, brush each breast with salsa verde, and cook for another 6-10 minutes.

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

Garnish with red onion and cilantro. Serve warm with additional salsa verde and lime wedges.

Per Serving: Calories 320, Total Fat 15g (Saturated 5g, Trans 0g), Cholesterol 85mg, Sodium 910mg, Total Carbohydrate 9g (Dietary Fiber 1g, Total Sugars 7g, Includes 0g Added Sugars), Protein 32g, Vitamin D 0%, Calcium 15%, Iron 6%, Potassium 6%

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