This grilled salsa verde chicken is packed with flavor and topped with zesty pepper jack cheese. It’s perfect for a quick and tasty meal that everyone will love!
Trust me, once you try this dish, you’ll be making it again and again. It’s so simple—just grill, melt, and enjoy! I like to serve it with rice or tacos for a fun twist!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are a great choice for this recipe as they cook quickly on the grill. If you prefer dark meat, you can use thighs instead; they tend to be juicier and more forgiving if slightly overcooked.
Salsa Verde: This green sauce adds so much flavor! You can use store-bought salsa verde, or make your own with tomatillos, jalapeños, and cilantro. If tomatillos aren’t available, you can use green salsa or even a mild green hot sauce for something different.
Pepper Jack Cheese: I love pepper jack for its creamy texture and spice! If you’re looking for a milder flavor, you could swap it for Monterey Jack or regular cheddar cheese. For a vegan option, use dairy-free cheese shreds.
Spices: Ground cumin and smoked paprika bring depth to the chicken. If you don’t have smoked paprika, regular paprika works too. Feel free to play around! Add a pinch of chili powder for more heat, or Italian seasoning for a different flavor profile.
How Do I Grill Chicken to Perfection?
Grilling chicken can seem tricky, but with a few tips, you’ll nail it every time! Here’s how to ensure juicy, well-cooked chicken:
- Preheat your grill: This is key for good grill marks and to avoid sticking. Be sure it reaches medium-high heat before adding the chicken.
- Use a thermometer: To know when your chicken is done, check the internal temperature with a meat thermometer. It should read 165°F (74°C).
- Let it rest: Once you take the chicken off the grill, let it rest for a few minutes. This helps keep the juices inside and makes it more flavorful when you slice it.
- Don’t flip too often: Let the chicken cook on one side for a solid 5-7 minutes before flipping. This helps with the grill marks and keeps the meat from drying out.
With these insights, you’re all set to make a delicious Easy Grilled Salsa Verde Chicken with Pepper Jack that your family or friends will rave about! Enjoy!
Easy Grilled Salsa Verde Chicken with Pepper Jack
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 slices pepper jack cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take around 30 minutes to prepare and cook! You’ll spend about 10 minutes prepping the chicken and seasoning, and then 15-20 minutes grilling it to perfection. It’s quick and easy!
Step-by-Step Instructions:
1. Preparing the Grill:
Start by preheating your grill to medium-high heat. This will help get those nice grill marks and ensure your chicken cooks evenly.
2. Seasoning the Chicken:
In a small bowl, mix together the olive oil, ground cumin, garlic powder, smoked paprika, salt, and black pepper. Rub this flavorful spice mixture all over both sides of the chicken breasts, ensuring they are well coated.
3. Grilling the Chicken:
Brush the grill grates with a little oil to prevent the chicken from sticking. Place the seasoned chicken breasts directly on the grill. Grill them for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring they are cooked through.
4. Adding Salsa and Cheese:
During the last 2 minutes of grilling, spoon the salsa verde generously over each chicken breast. Then place a slice of pepper jack cheese on top of each piece. Close the grill lid to help the cheese melt and the salsa warm nicely!
5. Serving Up:
Once cooked, carefully remove the chicken from the grill and place it on a serving platter. Sprinkle chopped fresh cilantro over the top for a beautiful finishing touch.
6. Final Touches:
Serve the chicken with lime wedges on the side for an extra burst of freshness. Squeeze the lime over the chicken to really enhance those flavors.
7. Enjoy!
This easy grilled salsa verde chicken goes wonderfully with sides like rice, grilled vegetables, or tortillas! Enjoy every delicious bite!
This flavorful dish combines the tanginess of salsa verde with spicy, melty pepper jack cheese for a memorable meal everyone will love!
FAQ for Easy Grilled Salsa Verde Chicken with Pepper Jack
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more juiciness and flavor. Just be sure to adjust the grilling time slightly, as they may take a bit longer to reach the internal temperature of 165°F (74°C).
How to Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the microwave or on the stovetop until heated through. You can also add a splash of salsa verde to keep everything moist!
What Can I Substitute for Salsa Verde?
If you don’t have salsa verde, you can use green enchilada sauce, or a spicy green hot sauce as alternatives. For a different flavor, try using traditional tomato salsa or even a homemade chimichurri sauce!
Can I Make This Recipe in the Oven?
Yes! If you don’t have a grill, you can bake the chicken in the oven. Preheat to 375°F (190°C) and bake for about 25-30 minutes. Add the salsa verde and cheese during the last 5 minutes of baking to ensure the cheese melts perfectly.
