Cheesy Grilled Salsa Verde Pepper Jack Chicken Recipe
Introduction
This Cheesy Grilled Salsa Verde Pepper Jack Chicken is a flavorful and spicy dish perfect for any weeknight dinner or weekend cookout. Juicy grilled chicken breasts are topped with tangy salsa verde and melted pepper jack cheese for a deliciously satisfying meal.
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 nice grill marks.
- Step 2: In a small bowl, combine ground cumin, chili powder, garlic powder, salt, and pepper to make the spice mixture.
- Step 3: Rub the chicken breasts on both sides with olive oil, then coat evenly with the spice mixture.
- Step 4: Place the chicken on the grill and cook for 6-8 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
- Step 5: In the last 2 minutes of grilling, spoon the salsa verde evenly over each chicken breast.
- 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. Enjoy!
Tips & Variations
- For juicier meat, use chicken thighs instead of breasts.
- If salsa verde is unavailable, substitute with mild salsa or a homemade blend of tomatillos, jalapeños, cilantro, lime juice, and garlic.
- Use Monterey Jack or mozzarella cheese for a milder flavor, or add sliced jalapeños to mozzarella for added spice.
- Adjust chili powder or add smoked paprika to customize the heat and flavor.
- Marinate chicken with the oil and spices for 30 minutes beforehand to boost flavor and tenderness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the chicken moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to thaw the chicken completely before grilling. Thaw in cold water for about an hour or overnight in the refrigerator. Pat dry before seasoning to avoid excess moisture.
What Can I Substitute for Salsa Verde?
If salsa verde isn’t available, use regular salsa or make a quick sauce by blending tomatillos, cilantro, lime juice, and jalapeño. For a milder option, use chunky tomato salsa or another green sauce.
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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 features juicy, perfectly grilled chicken breasts topped with tangy salsa verde and spicy, melting pepper jack cheese. Enhanced with cumin, chili powder, and garlic, it’s a flavorful and easy-to-make dish perfect for a quick dinner or weekend barbecue.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
Spice Mix
- 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 ground cumin, chili powder, garlic powder, salt, and pepper to create a flavorful seasoning blend.
- Season the Chicken: Rub both sides of the chicken breasts with olive oil, then evenly coat them with the spice mixture, ensuring every part is covered for maximum flavor.
- Grill the Chicken: Place the chicken breasts on the preheated grill. Cook for 6-8 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C).
- Add the Salsa Verde: In the final 2 minutes of grilling, spoon salsa verde evenly over each chicken breast to add a tangy kick.
- 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 gooey.
- Serve and Enjoy: Remove chicken from the grill, garnish with freshly chopped cilantro, and serve with lime wedges for squeezing over. Enjoy your cheesy, spicy grilled chicken!
Notes
- For juicier meat, substitute chicken thighs instead of breasts.
- If salsa verde is unavailable, make your own or substitute with mild salsa or a blended green sauce.
- Use Monterey Jack or mozzarella cheese for a milder cheese option; add jalapeños to mozzarella for spice.
- Frozen chicken must be fully thawed and patted dry before seasoning and grilling.
- Marinate chicken with oil and spices for at least 30 minutes to enhance flavor and moisture.
- Leftovers can be stored in an airtight container in the fridge up to 3 days and gently reheated.
- Prepare spice mix and marinate chicken ahead of time; store seasoned chicken in the fridge up to 24 hours before 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 chicken recipe, grilled main dish, summer grilling, easy chicken recipe
