Salsa Verde Grilled Chicken

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You can never go wrong with grilled chicken and this dish has tangy salsa verde coupled perfectly with some Monterey Jack cheese and a kick of spice from the jalapeños.

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Makes: 4 servings || Takes: 40 Minutes

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2 cloves garlic, minced

1/2 tsp. chili powder

Lime wedges, for serving

1/2 red onion, finely chopped

2 tbsp. freshly chopped cilantro

1 jar salsa verde, divided

2 tbsp. extra-virgin olive oil

Juice of 1/2 a lime

1/2 tsp. ground cumin

1 lb. boneless skinless chicken breasts

4 slices Monterey jack

1 jalapeño, thinly sliced[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]


In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, garlic, chili powder and cumin. You should reserve about ½ cup salsa verde for basting chicken and ½ cup for serving.

Add chicken and toss until it is fully coated in the mixture. Allow to marinate (20 minutes).

Preheat grill to medium-high, then add chicken and cook (6 minutes). Flip chicken, brushing each breast with more salsa verde, and cook (for another 6 minutes).

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 (4 minutes more).

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