In an airtight plastic bag, combine the first 8 ingredients. Add chicken to marinade and turn to coat. Seal and refrigerate 2 to 3 hours.
Heat grill to medium-high.
Grill chicken (or broil about 6 inches from heat) for 5 minutes on each side; transfer into pan with HERDEZ® Salsa Verde. Cover, grill and cook 5 minutes or until it reaches an internal temperature of 165.
Transfer to plate and sprinkle with cheese.
Chef Tip - Serve with fresh grilled vegetables and HERDEZ® Guacamole Salsa.