This Grilled Salsa Verde Chicken is a tasty dish with juicy chicken topped with zesty salsa verde and gooey pepper jack cheese. It’s a burst of flavor in every bite!
You can’t go wrong with cheese, right? The melty pepper jack brings just the right amount of spice to this dish. I love serving it with rice or warm tortillas for an extra kick!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish as they grill quickly and stay juicy. If you’re looking for a leaner option, turkey breast works well too.
Salsa Verde: You can use store-bought salsa verde for convenience, or make your own with tomatillos, jalapeños, and cilantro. If tomatillos aren’t available, try using green salsa or even chimichurri for a different flavor.
Pepper Jack Cheese: This cheese adds a nice kick! If you want less heat, Monterey Jack or Gouda are good substitutes. For a dairy-free option, try a plant-based cheese that melts well.
Olive Oil: Extra virgin olive oil is my go-to for cooking, but avocado oil is another excellent choice for grilling since it has a high smoke point.
How Do I Get Perfectly Grilled Chicken?
Grilling chicken can be tricky, but with a few tips, you’ll get juicy results every time. Marinating the chicken not only adds flavor but also helps tenderize the meat. Use a simple marinade and let the chicken soak up those flavors for at least 30 minutes!
- Preheat your grill to medium-high heat to ensure even cooking.
- Grill chicken for about 6-7 minutes per side. Avoid flipping too often!
- Use a meat thermometer to check for doneness (165°F/75°C) to prevent overcooking.
Letting the chicken rest for a few minutes after grilling can also make it juicier. Enjoy your delicious and flavorful dish!
Grilled Salsa Verde Chicken with Melty Pepper Jack
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 1 cup shredded pepper jack cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro leaves, for garnish (optional)
- Lime wedges, for serving (optional)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of prep time, plus a marinating time of at least 30 minutes (or up to 2 hours for best flavor). The grilling itself will only take around 15-18 minutes, making it a perfect dish for a weekday meal or a weekend barbecue!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a small bowl, mix together the olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper. This will be your flavorful marinade that will keep the chicken juicy and tasty.
2. Marinate the Chicken:
Take the chicken breasts and rub the marinade all over them, making sure they’re evenly coated. For the best flavor, let them sit in the fridge for at least 30 minutes, or up to 2 hours if you have the time.
3. Preheat the Grill:
Before grilling, preheat your grill to medium-high heat (about 375-400°F or 190-200°C). This ensures that your chicken gets that nice grilled mark and stays juicy!
4. Grill the Chicken:
Place the marinated chicken breasts on the grill. Cook them for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Use a meat thermometer for accuracy!
5. Add Salsa Verde:
For the last 2 minutes of grilling, generously spoon the salsa verde over each chicken breast. This will give it a delicious tangy flavor that pairs perfectly with the chicken.
6. Melty Cheese Time:
Sprinkle the shredded pepper jack cheese on top of the salsa verde-topped chicken. Close the grill lid and let it cook for an additional 1-2 minutes, or until the cheese is melting and gooey.
7. Serve It Up:
Once cooked, carefully remove the chicken from the grill. If you’d like, garnish with fresh cilantro leaves. Serve the chicken warm with lime wedges on the side for an extra zing. Enjoy your delicious grilled salsa verde chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can, but it’s important to thaw the chicken completely before marinating and grilling. The best way to do this is to place it in the refrigerator overnight or submerge it in cold water in a sealed bag for a quicker thaw.
What Can I Substitute for Salsa Verde?
If you don’t have salsa verde on hand, you can use green salsa, chimichurri, or even diced fresh tomatoes with herbs. Just make sure whatever substitution you choose complements the flavor of the chicken!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat until warmed through. You can also enjoy it cold in salads or wraps!
Can I Make This Dish Ahead of Time?
Absolutely! You can marinate the chicken a day in advance and store it in the refrigerator until you’re ready to grill. Just remember to grill it fresh for the best texture!
