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Yield: 4
SMF Kitchen
@smfchicken
00:05
Prep
00:30
Marinate
00:10
Cook
00:45
Total Time
Ingredients & Directions
Directions
Chicken Marinade
4
12 oz
prepared salsa verde
2 tablespoons
lime juice
2
garlic cloves, minced
1 tablespoon
fresh cilantro, minced
1 teaspoon
cumin
1 teaspoon
onion powder
1 teaspoon
salt, or more if needed
1 teaspoon
black pepper
- Add chicken pieces to a large disposable food bag.
- Add the rest of the marinade ingredients and seal it for mixing.
- Make sure all of the chicken is evenly coated with the marinade.
- Refrigerate for at least 30 minutes or overnight.
Salsa Verde Chicken
4-6 slices
pepper jack cheese
fresh cilantro, minced for garnish
lime wedges, for serving
cilantro rice, for serving
seasoned black beans, for serving
avocado slices, for serving
- Preheat grill to medium-high heat and also create an indirect zone for melting cheese later.
- Lightly oil grill grates to prevent chicken pieces from sticking.
- Remove chicken from marinade and discard marinade.
- Place chicken on hot grill grates and cook for about 5 minutes on the first side with the lid on the grill.
- Flip the chicken pieces and cook an additional 4 minutes or until the internal temperature reaches 165 degrees.
- Move chicken pieces to the indirect side of grill, place cheese slices on the chicken breast pieces to almost cover them.
- Close the lid and cook for about another minute to melt cheese.
- Serve over a bed of cilantro rice with black beans, lime wedges and sliced avocado, and garnish with additional chopped cilantro if desired.
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Grilled Salsa Verde Chicken Breasts Smothered With Pepper Jack Cheese
Yield: 4
00:05
Prep
00:30
Marinate
00:10
Cook
00:45 Total Time
Ingredients
Directions
Chicken Marinade
4
12 oz
prepared salsa verde
2 tablespoons
lime juice
2
garlic cloves, minced
1 tablespoon
fresh cilantro, minced
1 teaspoon
cumin
1 teaspoon
onion powder
1 teaspoon
salt, or more if needed
1 teaspoon
black pepper
- Add chicken pieces to a large disposable food bag.
- Add the rest of the marinade ingredients and seal it for mixing.
- Make sure all of the chicken is evenly coated with the marinade.
- Refrigerate for at least 30 minutes or overnight.
Salsa Verde Chicken
4-6 slices
pepper jack cheese
fresh cilantro, minced for garnish
lime wedges, for serving
cilantro rice, for serving
seasoned black beans, for serving
avocado slices, for serving
- Preheat grill to medium-high heat and also create an indirect zone for melting cheese later.
- Lightly oil grill grates to prevent chicken pieces from sticking.
- Remove chicken from marinade and discard marinade.
- Place chicken on hot grill grates and cook for about 5 minutes on the first side with the lid on the grill.
- Flip the chicken pieces and cook an additional 4 minutes or until the internal temperature reaches 165 degrees.
- Move chicken pieces to the indirect side of grill, place cheese slices on the chicken breast pieces to almost cover them.
- Close the lid and cook for about another minute to melt cheese.
- Serve over a bed of cilantro rice with black beans, lime wedges and sliced avocado, and garnish with additional chopped cilantro if desired.
