Grilled Salsa Verde Pepper Jack Chicken
This recipe delivers tender, juicy grilled chicken breasts smothered in vibrant salsa verde and oozing with melted pepper jack cheese. It's a quick and easy weeknight meal that's guaranteed to become a family favorite, offering a delightful blend of flavors and textures.
Equipment
- Grill
- Meat Mallet or Rolling Pin
- Plastic wrap or resealable bag
- Small bowl
- Meat thermometer
- Tongs
- Grill brush
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- Salt to taste
- Black pepper to taste
- 1 cup salsa verde store-bought or homemade
- 1 cup shredded pepper jack cheese
- Chopped cilantro for garnish optional
- Sour cream or Greek yogurt for garnish optional
- Diced avocado for garnish optional
- Lime wedges for garnish optional
Instructions
- Pound the chicken breasts to an even 1/2-inch thickness between two sheets of plastic wrap.
- In a small bowl, combine olive oil, chili powder, garlic powder, onion powder, cumin, salt, and pepper.
- Rub the seasoning mixture all over the chicken breasts.
- Preheat your grill to medium-high heat (375-450°F) and ensure the grates are clean and lightly oiled.
- Place the chicken breasts on the preheated grill.
- Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
- During the last 2-3 minutes of grilling, spread salsa verde over each chicken breast.
- Top with shredded pepper jack cheese.
- Close the grill lid and let the cheese melt completely and become bubbly (about 2 minutes).
- Remove the chicken from the grill and let it rest for a few minutes before serving.
- Garnish with chopped cilantro, sour cream or Greek yogurt, diced avocado, and lime wedges, if desired.
Notes
For optimal flavor, marinate the chicken for at least 30 minutes in a mixture of 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of garlic powder, and 1/2 teaspoon of chili powder. To prevent the chicken from drying out, use a meat thermometer and avoid overcooking. Serve with rice and beans, grilled corn, or a fresh salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. For spicier chicken, add a pinch of cayenne pepper to the seasoning blend or use a spicier salsa verde.