Name: Cheesy Grilled Salsa Verde Pepper Jack Chicken Recipe
Prep time: 10 min
Cook time: PT-491975H14M42S
Total time: PT-491975H14M42S
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 8 slices pepper jack cheese; 1 cup salsa verde (store-bought or homemade); 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)

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Introduction

This Cheesy Grilled Salsa Verde Pepper Jack Chicken combines smoky grilled chicken with a tangy salsa verde and spicy, melty pepper jack cheese. It’s a quick, flavorful dish perfect for weeknights or weekend BBQs.

A white plate with a blue rim holds a dish of grilled chicken breast cut into thick slices arranged in two rows. Each slice has a light brown charred crust on the outside with juicy, white meat inside. The chicken is topped with melted white cheese and green herb sauce that looks chunky and fresh. Bright green chili peppers are placed on opposite sides of the plate, adding a pop of color. Small green herb pieces are sprinkled over the entire dish. The plate sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 create the spice mix.
Step 3: Rub the chicken breasts on both sides with olive oil, then coat evenly with the spice mixture.
Step 4: Place the seasoned chicken breasts 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: During the last 2 minutes of grilling, spoon 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 chicken from the grill, garnish with chopped cilantro, and serve with lime wedges on the side.

Tips & Variations

For a juicier option, use boneless, skinless chicken thighs instead of breasts.
If you prefer milder cheese, substitute pepper jack with Monterey Jack or mozzarella; add jalapeños to mozzarella for heat.
Make your own salsa verde with tomatillos, jalapeños, cilantro, lime juice, and garlic for a fresh twist.
Allow the chicken to marinate in the oil and spices for at least 30 minutes before grilling to enhance flavor and moisture.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to keep it moist.

How to Serve

The dish shows three rows of thick, grilled chicken pieces with a slightly charred, brown crust on the edges and white inside. Each piece is topped with melted white cheese and a green sauce with bits of herbs and spices, spread unevenly over the chicken. Small green herb leaves are sprinkled all over the chicken and sauce. Two whole green chili peppers rest near the bottom side of the chicken on the same white plate with a blue rim. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw it completely before grilling. Quick thaw by placing the sealed chicken in cold water for about an hour or refrigerate overnight. Pat dry before seasoning to avoid excess moisture.

What can I substitute for salsa verde?

If you don’t have salsa verde, use regular salsa or mix tomatillos, cilantro, lime juice, and jalapeño into a blended sauce. For a milder flavor, try chunky tomato salsa or a blended green sauce.