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
Scale
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
