This Grilled Salsa Verde Pepper Jack Chicken is a zesty delight! The tender chicken is topped with spicy pepper jack cheese and vibrant salsa verde, making it super tasty.
Perfect for summer BBQs or anytime you crave a fiesta at home! I love serving it with a side of rice and some chips for that crunch. Trust me, it’s hard to resist seconds! 🌮
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts are a great choice for grilling since they cook evenly. If you’re looking for a healthier option, you could use turkey breasts, or for a meat-free alternative, try grilled tofu or portobello mushrooms.
Salsa Verde: This brings a bright flavor to the dish. If you’re short on time, store-bought salsa verde works perfectly. You can also make your own using tomatillos, jalapeños, and cilantro for a fresh taste.
Pepper Jack Cheese: This cheese adds a nice kick. If you’re not a fan of spice, Monterey Jack or mozzarella can be good substitutes. For a dairy-free option, look for plant-based pepper jack cheese.
Spices: The combo of garlic powder, cumin, and chili powder gives a wonderful depth of flavor. If you don’t have one of these, experimenting with taco seasoning can also work in a pinch!
How Can You Make Sure Your Chicken is Juicy and Fully Cooked?
Cooking chicken on the grill can be tricky! To keep it juicy, ensure your grill is preheated well. Always rub it with olive oil before cooking to prevent sticking. This little step makes a big difference!
- Rub the spice mixture on both sides for flavor.
- Grill for about 6-7 minutes per side, flipping only once.
- Use a meat thermometer to check the internal temperature; it should reach 165°F (75°C).
Letting the chicken rest after grilling allows the juices to redistribute, making it tender and flavorful. Enjoying with fresh lime wedges really brightens the dish!
How to Make Grilled Salsa Verde Pepper Jack Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 cup pepper jack cheese, shredded
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This delicious chicken dish will take about 10 minutes for prep and roughly 15 minutes to cook on the grill, making a total of 25 minutes from start to finish. It’s quick and sure to impress!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This will get it nice and hot for cooking your chicken evenly and giving it a great char.
2. Spice It Up:
In a small bowl, mix the garlic powder, cumin, chili powder, salt, and pepper. Rub this flavorful spice mixture generously over both sides of the chicken breasts, getting them well-coated with all that yummy flavor.
3. Oil the Chicken:
Next, brush the chicken with olive oil. This step is important because it helps prevent the chicken from sticking to the grill and keeps it juicy.
4. Grill the Chicken:
Carefully place the chicken on the hot grill. Grill for about 6-7 minutes on each side. You want to cook it until the internal temperature reaches 165°F (75°C). This ensures the chicken is fully cooked and safe to eat.
5. Add the Salsa Verde and Cheese:
When the chicken is nearly done, spoon salsa verde generously over each piece. Then, sprinkle the shredded pepper jack cheese on top. The heat from the grill will help melt the cheese, making it beautifully gooey.
6. Melt the Cheese:
Close the grill lid for about 1-2 minutes. This helps the cheese melt perfectly over the salsa verde. Yum!
7. Rest and Serve:
Once the chicken is done, remove it from the grill and let it rest for a few minutes. This will help the juices redistribute, making your chicken even more delicious.
8. Garnish and Enjoy:
Garnish the grilled chicken with fresh chopped cilantro and serve it alongside lime wedges for that extra zing! Enjoy your tasty grilled salsa verde pepper jack chicken!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative and might even result in juicier chicken. Just be sure to adjust the cooking time slightly, as thighs usually take a few extra minutes to cook through. Aim for an internal temperature of 165°F (75°C).
What If I Don’t Have Salsa Verde?
No worries! If you don’t have salsa verde, you can substitute it with regular salsa or even some homemade tomatillo sauce. The flavor will be a bit different, but it will still be delicious!
How Should I Store Leftover Grilled Salsa Verde Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently in the microwave or on the stovetop, adding a splash of water or broth to keep it moist.
Can I Make This Dish Spicier?
Definitely! For an extra kick, add sliced jalapeños to the chicken before grilling or mix in some cayenne pepper into the spice rub. You can also swap in a spicier salsa verde to amp up the heat!
