This Grilled Salsa Verde Pepper Jack Chicken is a tasty twist on your usual chicken dish! Juicy chicken breasts are topped with zesty salsa verde and creamy pepper jack cheese.
It’s like a flavor party on your grill! 😄 I love making this on weekends—it’s quick to prepare and perfect for those backyard cookouts with friends. Enjoy it with rice or tacos!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for grilling because they cook evenly and stay juicy. If you prefer, you can use chicken thighs for a richer flavor or try turkey cutlets for a lighter option.
Salsa Verde: This is essential for flavor! If you don’t have salsa verde, a green sauce made from tomatillos or even a homemade version using green tomatoes can work too. You can also substitute with regular salsa, but it will change the taste profile.
Pepper Jack Cheese: For that spicy kick, pepper jack is a perfect choice. If you want something milder, Monterey Jack or even cheddar works well. You can also try vegan cheese for a dairy-free option.
Olive Oil: This is great for flavor and helps the seasoning stick. If you’re out of olive oil, avocado oil or canola oil are good alternatives. Just avoid strong-flavored oils that might overpower the dish.
How Do I Get My Chicken Just Right on the Grill?
Grilling chicken breasts requires some attention to prevent drying out. Here’s how to ensure they’re juicy:
- Preheat your grill on medium-high heat to create a nice sear.
- Use a meat thermometer to check for doneness; look for 165°F (75°C) in the center.
- Avoid flipping the chicken too often. Let it cook for about 6-7 minutes on each side to develop grill marks.
- Keep the grill lid closed while the cheese is melting. This helps retain heat and ensures the cheese melts nicely without overcooking the chicken.
Letting the chicken rest for a few minutes after grilling allows the juices to redistribute, keeping it moist and flavorful!
Grilled Salsa Verde Pepper Jack Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde
- 8 slices pepper jack cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For Garnishing:
- Fresh cilantro, chopped
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and around 15 minutes to grill. In total, you’ll need about 30 minutes from start to finish. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Grill:
Start by preheating your grill to medium-high heat. This will ensure your chicken gets that lovely grilled flavor and nice grill marks.
2. Season the Chicken:
In a small bowl, mix together the garlic powder, onion powder, cumin, paprika, salt, and pepper. Drizzle the olive oil over the chicken breasts and rub it in well. Then, coat the chicken with the seasoning mixture until they are evenly seasoned. This step adds lots of flavor!
3. Grill the Chicken:
Place the seasoned chicken breasts onto the hot grill. Grill them for about 6-7 minutes on each side. You want the chicken to be cooked through and have those beautiful grill marks. Keep an eye on them to avoid overcooking!
4. Add Salsa Verde and Cheese:
In the last few minutes of grilling, spoon the salsa verde over each chicken breast evenly. Then, place slices of pepper jack cheese on top of the salsa. Close the grill lid for a minute or two to let the cheese melt yummy!
5. Check and Rest:
Once the cheese is beautifully melted and the chicken has reached an internal temperature of 165°F (75°C), take the chicken off the grill. Let it rest for a few minutes; this helps keep it juicy.
6. Serve and Enjoy:
Slice the chicken into strips and garnish it with freshly chopped cilantro. Serve with lime wedges on the side for that extra zing. Enjoy your Grilled Salsa Verde Pepper Jack Chicken—it’s sure to be a hit!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative if you prefer darker meat. Just remember that they may require a couple of extra minutes on the grill to ensure they reach the same internal temperature of 165°F (75°C).
How Can I Make This Recipe Spicier?
If you’d like to add some heat, consider mixing some chopped jalapeños or sliced serrano peppers into the salsa verde before adding it to the chicken. You can also try adding crushed red pepper flakes to the seasoning blend for an additional kick!
How to Store Leftovers
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven or microwave. You might want to re-add a drizzle of salsa verde to keep it moist.
Can I Grill This Recipe Indoors?
If you don’t have access to an outdoor grill, you can use a stovetop grill pan! Just heat it over medium-high heat and follow the same instructions. Make sure to use proper ventilation to manage any smoke.
