Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 cup pepper jack cheese, sliced
- 1 cup salsa verde (homemade or store-bought)
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
Instructions
- Marinate the chicken: In a bowl, mix olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper. Add the chicken, ensuring it is well-coated. Let marinate for at least 30 minutes.
- Prepare the salsa verde: Blend fresh tomatillos, cilantro, lime juice, garlic, jalapeños, and a pinch of salt until smooth.
- Grill the chicken: Preheat your grill to medium-high heat. Cook the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- Add the cheese: In the last few minutes of grilling, place a slice of pepper jack cheese on each piece of chicken and close the grill lid to help it melt.
- Serve: Let the chicken rest for a few minutes, then serve warm topped with fresh salsa verde and garnished with cilantro.
Notes
For a vegetarian option, substitute chicken with firm tofu. Adjust spices and ingredients to your taste preferences.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free