Grilled Salsa Verde Chicken

Total Time: 40 mins

Prep Time: 20 mins

Serves: 4


1 jar salsa verde, divided

2 tbsp. extra-virgin olive oil

Juice of 1/2 a lime

2 cloves garlic, minced

1/2 tsp. chili powder

1/2 tsp. ground cumin

1 lb. boneless skinless chicken breasts

4 slices Monterey jack

1 jalapeño, thinly sliced

1/2 red onion, finely chopped

2 tbsp. freshly chopped cilantro

Lime wedges, for serving


  1. 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.
  2. Preheat grill to medium-high, then add chicken and cook for 6 minutes. Flip chicken, brushing each breast with more salsa verde, and cook for another 6 minutes.
  3. Top each piece of chicken with a slice of Monterey Jack, jalapeño and red onion, then cover grill and cook until the cheese has melted and the chicken is cooked through, about 4 minutes more.