This Grilled Salsa Verde Pepper Jack Chicken is a fun and tasty dish! Juicy chicken breast is topped with zesty salsa verde and gooey pepper jack cheese. Yum!
I love how easy it is to make. Just grill the chicken, add the toppings, and melt that cheese! Perfect for a summer cookout or a cozy dinner at home. Bring on the flavor! 🥳
Key Ingredients & Substitutions
Chicken Breasts: I always go for boneless, skinless chicken breasts in this recipe because they grill well and stay juicy. If you’re looking for alternatives, skinless thighs add a deeper flavor, or you can use firm tofu for a plant-based option.
Salsa Verde: This adds a fresh, tangy flavor. You can use homemade or store-bought salsas. If you’re out, consider using regular salsa or even a homemade tomatillo sauce if you have the ingredients handy.
Pepper Jack Cheese: It’s perfect for its creamy texture and mild heat. If spice isn’t your thing, Monterey Jack is a great substitute. For a sharper flavor, try sharp cheddar or gouda.
Olive Oil: This is great for flavor and to help the spices stick to the chicken. If you don’t have olive oil, canola or avocado oil are good alternatives and have similar cooking properties.
How Do I Grill Chicken Without Overcooking It?
Grilling chicken can sometimes be tricky, but a few simple techniques can help! Start by marinating the chicken to boost flavor and tenderness. Ensure your grill is preheated to medium-high heat to prevent sticking.
- Keep an eye on the internal temperature with a meat thermometer, aiming for 165°F (75°C).
- Cook on each side for 6-7 minutes, but also pay attention to the size of the chicken breasts, adjusting the time as needed.
- Let the chicken rest for a few minutes after grilling; this helps redistribute the juices and gives you a moist result.
How to Make Grilled Salsa Verde Pepper Jack Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde
- 8 slices pepper jack cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prep and around 20 minutes to cook on the grill, so you’re looking at a total of 35 minutes from start to finish. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This will ensure that the chicken cooks evenly and gets a nice char.
2. Prepare the Marinade:
In a mixing bowl, combine the olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. This mixture will add great flavor to your chicken! Coat each chicken breast with the marinade, and let them sit for at least 15 minutes to absorb the flavors.
3. Grill the Chicken:
Once the chicken is marinated, place the breasts on the grill. Cook the chicken for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). This ensures your chicken is juicy and safe to eat!
4. Add the Salsa Verde and Cheese:
As the chicken is nearly finished cooking, take your salsa verde and spread it evenly over the top of each chicken breast. Then, place two slices of pepper jack cheese on top of the salsa. This will create a deliciously cheesy layer!
5. Melt the Cheese:
Close the grill lid and let it cook for an additional 2-3 minutes, just until the cheese is melted and bubbly. The closed lid helps trap heat and melt the cheese perfectly.
6. Rest and Serve:
Once the chicken is done, remove it from the grill and let it rest for a few minutes. This helps keep the juices inside. After resting, slice the chicken if you’d like, and garnish with fresh chopped cilantro. Serve with lime wedges on the side for a zesty kick!
Enjoy your delicious Grilled Salsa Verde Pepper Jack Chicken!
Can I Use Different Cheese in This Recipe?
Absolutely! While pepper jack cheese adds a nice kick, you can substitute it with other cheeses like mozzarella, cheddar, or Monterey Jack based on your preference. Just keep in mind that different cheeses may melt differently.
What If I Don’t Have Salsa Verde?
No problem! You can make a quick substitute by blending together tomatillos, jalapeños, lime juice, and fresh cilantro for a homemade version. Alternatively, a store-bought green salsa or even pico de gallo can work in a pinch!
How Long Can I Store Leftover Chicken?
Leftover grilled salsa verde chicken can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, place it in the microwave or a skillet over low heat until warmed through.
Can I Bake This Chicken Instead of Grilling?
Yes, definitely! Preheat your oven to 375°F (190°C) and place the marinated chicken on a baking sheet. Bake for about 25-30 minutes or until cooked through, then add the salsa verde and cheese during the last 5 minutes of baking to melt the cheese.
