Cheesy Grilled Salsa Verde Pepper Jack Chicken Recipe
Introduction
Cheesy Grilled Salsa Verde Pepper Jack Chicken is a flavorful and easy meal perfect for any weeknight. Tender grilled chicken breasts are spiced up with cumin and chili powder, topped with tangy salsa verde and melted pepper jack cheese for a deliciously spicy twist.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 8 slices pepper jack cheese
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Step 1: Preheat your grill to medium-high heat to ensure even cooking and those classic grill marks.
- Step 2: In a small bowl, combine ground cumin, chili powder, garlic powder, salt, and pepper to create your spice mix.
- Step 3: Rub the chicken breasts with olive oil on both sides, then coat them evenly with the spice mixture.
- Step 4: Place the seasoned chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Step 5: Spoon salsa verde evenly over each chicken breast during the last 2 minutes of grilling.
- Step 6: Top each chicken breast with two slices of pepper jack cheese, close the grill lid, and let the cheese melt for 1-2 minutes.
- Step 7: Remove the chicken from the grill, garnish with chopped cilantro, and serve with lime wedges for squeezing over the top.
Tips & Variations
- For juicier meat, try using chicken thighs instead of breasts.
- If you can’t find salsa verde, substitute with mild salsa or make your own using tomatillos, jalapeños, cilantro, lime juice, and garlic.
- Swap pepper jack cheese with Monterey Jack or mozzarella for a milder flavor; add jalapeños to mozzarella for extra spice.
- Adjust chili powder or add smoked paprika to change the heat and flavor profile.
- Marinate the chicken for at least 30 minutes to enhance moisture and taste.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of water to keep the chicken moist and juicy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it fully before grilling. Thaw quickly by placing sealed chicken in cold water for about an hour or overnight in the refrigerator. Pat dry before seasoning to avoid excess moisture on the grill.
What Can I Substitute for Salsa Verde?
If salsa verde isn’t available, try regular salsa or make a quick sauce with blended tomatillos, cilantro, lime juice, and jalapeño. For a milder option, chunky tomato salsa or a blended green sauce works well, too.
Print
Cheesy Grilled Salsa Verde Pepper Jack Chicken Recipe
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
Description
This Cheesy Grilled Salsa Verde Pepper Jack Chicken recipe features juicy grilled chicken breasts topped with tangy salsa verde and melted pepper jack cheese. Perfect for a flavorful and quick dinner, this dish combines smoky spices and creamy cheese for an irresistible meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
Spice Mixture
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
Toppings
- 1 cup salsa verde (store-bought or homemade)
- 8 slices pepper jack cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Grill: Preheat your grill to medium-high heat to ensure even cooking and beautiful grill marks on the chicken.
- Mix the Spices: In a small bowl, combine the ground cumin, chili powder, garlic powder, salt, and pepper to create a flavorful spice blend.
- Season the Chicken: Rub the chicken breasts on both sides with olive oil. Coat them evenly with the spice mixture, ensuring every inch is covered for maximum flavor.
- Grill the Chicken: Place the seasoned chicken on the preheated grill. Cook for 6-8 minutes per side, flipping only once, until the internal temperature reaches 165°F (74°C) and grill marks appear.
- Add the Salsa Verde: In the last 2 minutes of grilling, spoon the salsa verde evenly over each chicken breast to infuse a tangy zing.
- Melt the Cheese: Top each chicken breast with two slices of pepper jack cheese. Close the grill lid and let the cheese melt for 1-2 minutes until ooey-gooey.
- Serve and Enjoy: Remove the chicken from the grill and transfer to a serving plate. Garnish with freshly chopped cilantro and serve with lime wedges for squeezing over the top.
Notes
- For best results, marinate the chicken with oil and spices for at least 30 minutes before grilling to enhance flavor and moisture.
- You can substitute boneless thighs or turkey breast for different textures and flavors.
- If salsa verde is unavailable, use mild salsa, or make a homemade blend of tomatillos, cilantro, lime, jalapeños, and garlic.
- Check chicken temperature with a meat thermometer to ensure safe cooking.
- Leftovers keep well in the fridge for up to 3 days; reheat gently to maintain moisture.
- Frozen chicken should be fully thawed and patted dry before seasoning and grilling.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Keywords: Grilled chicken, salsa verde chicken, pepper jack cheese, spicy grilled chicken, summer grill recipes, easy chicken dinner
