This Easy Grilled Salsa Verde Pepper Jack Chicken is a juicy delight! Tender chicken is topped with zesty salsa verde and melty pepper jack cheese, bringing all the flavor to the grill.
This dish is perfect for BBQs, and I love how the cheese gets bubbly and gooey. You can’t go wrong with a little spice on your chicken—trust me, it’s a crowd-pleaser! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish because they cook quickly and stay juicy. If you prefer, you can use chicken thighs for a bit more flavor and tenderness.
Salsa Verde: You can use store-bought salsa verde for convenience. If you have time, making homemade salsa verde with tomatillos, cilantro, and lime adds a fresh touch. If you want less spice, try a mild version or use a simple pico de gallo.
Pepper Jack Cheese: This cheese brings a nice kick! If you want it milder, substitute Monterey Jack or even mozzarella. For a spicier kick, look for a pepper jack with added jalapeños.
Spices: The spice mix is key for flavor. You can mix them into a marinade a few hours before cooking for deeper flavor. If you don’t have smoked paprika, regular paprika works fine too.
How Do I Get the Chicken Perfectly Grilled?
Getting chicken perfectly grilled can be tricky. Here’s a simple approach to ensure your chicken is juicy and well-cooked:
- Start by bringing chicken to room temperature for even cooking.
- Preheat your grill on medium-high heat, which helps to get nice grill marks.
- Cook the chicken for about 6-7 minutes per side or until you reach an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- Always let it rest for a few minutes before cutting. This helps the juices redistribute and keeps the chicken moist.
Follow these tips, and you’ll have flavorful chicken every time! Enjoy! 😊
Easy Grilled Salsa Verde Pepper Jack Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 4 slices pepper jack cheese
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe is quick and fun! You’ll need about 10 minutes for prep, plus around 15 minutes for grilling. In total, you’re looking at about 25 minutes from start to delicious finish, making it perfect for a busy weeknight or a weekend BBQ!
Step-by-Step Instructions:
1. Prepare the Spice Mix:
In a small bowl, mix together the ground cumin, garlic powder, onion powder, chili powder, smoked paprika, salt, and pepper. This blend will add lots of flavor to your chicken!
2. Season the Chicken:
Take the chicken breasts out and pat them dry with paper towels to help the seasoning stick. Rub olive oil all over each chicken breast, then take the spice mix and coat the chicken evenly.
3. Preheat the Grill:
Turn on your grill and preheat it to medium-high heat. Make sure it’s nice and hot before adding your chicken—it helps to get those perfect grill marks!
4. Grill the Chicken:
Once the grill is ready, carefully place the chicken breasts on it. Grill for about 6-7 minutes on one side. Flip the chicken and continue grilling for another 6-7 minutes, until the internal temperature reaches 165°F (74°C) and they’re cooked through.
5. Add the Toppings:
In the last 2 minutes of grilling, spoon a generous amount of salsa verde over each chicken breast. Then, add a slice of pepper jack cheese on top of each one. Close the grill lid to help the cheese melt—this should take 1-2 minutes!
6. Finish and Serve:
Carefully take the chicken off the grill and place it on a serving plate. Garnish with freshly chopped cilantro for a burst of color and flavor. Don’t forget to serve with lime wedges on the side, so everyone can squeeze fresh lime juice over their chicken!
Enjoy the spicy, cheesy, tangy flavors of this simple grilled chicken—it’s sure to be a hit at any meal!
Can I Use Thighs Instead of Breasts for This Recipe?
Absolutely! Chicken thighs will add a bit more flavor and remain juicier than breasts. Just adjust the cooking time slightly; thighs may take a few extra minutes to reach the internal temperature of 165°F (74°C).
What If I Don’t Have Salsa Verde?
No worries! If you don’t have salsa verde, you can use another type of salsa or even homemade pico de gallo. Alternatively, a mix of diced green chilies and a splash of lime juice can mimic the flavors if you’re in a pinch!
Can I Make This Recipe Spicier?
For extra heat, consider adding sliced jalapeños or using spicy salsa verde. You can also sprinkle some crushed red pepper flakes on top before grilling!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm it gently on the stove. You may want to add a splash of salsa verde to keep it moist!
