This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
![](https://www.springermountainfarms.com/wp-content/uploads/Grilled-Salsa-Verde-Chicken.png)
Yield: 4
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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
![](https://www.springermountainfarms.com/wp-content/uploads/Grilled-Salsa-Verde-Chicken-650x434.png)
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.