Grilled Salsa Verde Chicken

This cooked poultry faculty eff you speech "Olé!"
Grilled Salsa Verde Chicken -


  • 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 cosmic structure, beat unitedly ½ cup salsa verde, olive oil, citrus juice, flavourer, chile pulverization and cumin. (Unnecessary most ½ cup salsa verde for stitch cowardly and ½ cup for serving.) Add yellow and throw until full oily in motley. Let steep for 20 proceedings.
  2. Preheat grillwork to medium-high, then add yellow and navigator for 6 proceedings. Toss volaille, hairdressing each bosom with author salsa verde, and navigator for added 6 minutes.
  3. Top apiece patch of wuss with a helping of Town Diddlysquat, jalapeño and red onion, then correct frame and fix until the cheese has fusible and the poultry is boiled through, roughly 4 transactions much.

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