Cheesy Grilled Salsa Verde Pepper Jack Chicken Recipe
This Cheesy Grilled Salsa Verde Pepper Jack Chicken recipe features juicy boneless, skinless chicken breasts grilled to perfection, seasoned with a flavorful spice mix, topped with tangy salsa verde, and melted pepper jack cheese. Garnished with fresh cilantro and served with lime wedges, this dish offers a perfect balance of spicy, creamy, and zesty flavors ideal for a quick and delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Chicken & Cheese
- 4 boneless, skinless chicken breasts
- 8 slices pepper jack cheese
Seasoning & Toppings
- 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)
Instructions
- Prepare the Grill: Preheat your grill to medium-high heat to ensure even cooking and appealing grill marks on the chicken breasts.
- Mix the Spices: In a small bowl, combine ground cumin, chili powder, garlic powder, salt, and pepper thoroughly to create a flavorful seasoning blend.
- Season the Chicken: Rub the chicken breasts on both sides with olive oil, then coat evenly with the spice mixture, ensuring each piece is well covered for maximum flavor.
- Grill the Chicken: Place the seasoned chicken on the hot grill and cook for 6-8 minutes per side, or until fully cooked and grill marks appear, reaching an internal temperature of 165°F (74°C).
- Add the Salsa Verde: In the last 2 minutes of grilling, spoon salsa verde evenly over each chicken breast for a fresh, tangy layer of flavor.
- Melt the Cheese: Top each chicken breast with two slices of pepper jack cheese then close the grill lid to let the cheese melt for about 1-2 minutes until ooey-gooey.
- Serve and Garnish: Remove the chicken from the grill, garnish with freshly chopped cilantro, and serve immediately with lime wedges for squeezing over the top. Enjoy your delicious grilled chicken!
Notes
- Use even-sized chicken breasts for uniform cooking.
- Marinate chicken with oil and spices for at least 30 minutes for extra flavor.
- Preheat the grill thoroughly to prevent sticking and achieve perfect grill marks.
- Flip chicken only once to retain moisture and grill marks.
- Use thawed chicken if using previously frozen poultry, and pat dry before seasoning.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat leftovers gently in the microwave or stovetop with a splash of water to keep moist.
- You can prepare the spice mixture and marinate chicken up to 24 hours ahead.
- If salsa verde is unavailable, substitute with tomatillo-based sauce or mild salsa.
Keywords: grilled chicken, salsa verde, pepper jack cheese, spicy chicken, summer recipe, quick dinner, grilled chicken breasts, Mexican chicken
