Description
This Grilled Salsa Verde Pepper Jack Chicken is a zesty and flavorful dish featuring boneless, skinless chicken breasts marinated in a spicy salsa verde mixture, then grilled to perfection and topped with melted pepper jack cheese. Garnished with fresh cilantro and lime wedges, it makes for a vibrant and satisfying meal perfect for any grill lover.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- 1 cup salsa verde (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Toppings and Garnish
- 1 cup shredded pepper jack cheese
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- Prepare the Marinade: In a small bowl, combine the salsa verde, olive oil, ground cumin, chili powder, garlic powder, and salt and pepper. Stir until the mixture is well combined.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken and coat it well. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 2 hours for the best flavor.
- Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates with a grilling brush to prevent the chicken from sticking.
- Grill the Chicken: Remove the chicken from the marinade and discard any leftover marinade. Place the chicken on the hot grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Make sure the chicken is evenly cooked and has nice grill marks.
- Add the Cheese: In the last 1-2 minutes of cooking, sprinkle the shredded pepper jack cheese over each chicken breast. Close the grill lid to melt the cheese. The cheese should become melted and bubbly.
- Rest and Serve: Once the chicken is cooked and the cheese is melted, remove it from the grill. Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro and serve with lime wedges.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat or juicier texture.
- Marinating the chicken longer, up to 2 hours, will enhance flavors but avoid marinating more than 4 hours as the acid in salsa verde can change the texture.
- If you don’t have a grill, you can cook the chicken under a broiler or on a grill pan stovetop, but cooking time may vary.
- Adjust the chili powder according to your preferred spice level.
- Serve with a side of rice, beans, or grilled vegetables to complete the meal.
