This Easy Grilled Salsa Verde Chicken is packed with flavor! Juicy chicken gets a tasty kick from zesty salsa verde and creamy pepper jack cheese. It’s a simple dish that’s a hit at any cookout!
I love how quick it comes together on the grill. Perfect for busy weeknights or casual weekends. Plus, the melty cheese on top? Yes, please! Just serve it with some chips for a fun meal! 🌶️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you prefer a different protein, turkey thighs or even grilled tofu can work nicely, but adjust cooking times accordingly.
Salsa Verde: You can use store-bought salsa verde for convenience, or try making your own with tomatillos, jalapeños, and cilantro. If you’re not a fan of heat, opt for a mild version or even a green salsa if that’s what you have on hand!
Pepper Jack Cheese: The creamy, spicy flavor of pepper jack cheese is perfect for this dish. However, if you want a milder cheese, mozzarella or Monterey jack work well too! If you’re dairy-free, try using a plant-based cheese that melts.
Spices: Garlic powder, cumin, and smoked paprika add great flavor. Feel free to substitute with your favorite blend; taco seasoning could also be a fun choice!
How Do You Ensure the Chicken is Juicy and Flavorful?
Getting perfectly juicy chicken is all about the marinating and cooking method. Start by brushing the chicken with the olive oil and spice mix—this not only adds flavor but also helps keep it moist. Avoid overcooking!
- Preheat your grill so it’s nice and hot before adding the chicken.
- Cooking the chicken for about 6-7 minutes each side helps it cook through without drying out.
- Always check the internal temperature, aiming for 165°F (75°C) to ensure it’s done but still juicy.
Finally, letting the chicken rest for a few minutes after grilling allows the juices to redistribute, making it even more tender!
Easy Grilled Salsa Verde Chicken with Pepper Jack
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 8 slices pepper jack cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut in halves (for serving)
How Much Time Will You Need?
This recipe takes approximately 15 minutes of prep time and around 15-20 minutes on the grill. So, you can expect to have a delicious and mouthwatering meal ready in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This ensures that the chicken gets those lovely grill marks and cooks evenly!
2. Prepare the Seasoning:
In a small bowl, mix together the olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. This olive oil mixture will add great flavor to your chicken.
3. Season the Chicken:
Brush the chicken breasts on both sides with the seasoned olive oil mixture. Make sure each piece is well-coated for the best flavor.
4. Grill the Chicken:
Place the chicken breasts on the hot grill. Cook for about 6-7 minutes on each side. The chicken should be golden brown and reach an internal temperature of 165°F (75°C).
5. Add the Salsa Verde:
During the last 2 minutes of grilling, spoon salsa verde over each chicken breast. This will infuse flavor and keep the chicken juicy.
6. Cheese It Up:
Top each piece of chicken with two slices of pepper jack cheese. Close the grill lid or tent the chicken with foil to help the cheese melt, which should take about 1-2 minutes.
7. Serve It Up:
Once the cheese is melted and the chicken is cooked through, carefully remove the chicken from the grill and transfer it to a serving platter.
8. Garnish and Enjoy:
Garnish your delicious chicken with chopped fresh cilantro and serve it with lime halves on the side for an extra burst of flavor. Perfect with fresh salad, rice, or some crunchy tortilla chips!
Enjoy your flavorful, cheesy, grilled salsa verde chicken with friends and family! 🍽️
FAQ for Easy Grilled Salsa Verde Chicken with Pepper Jack
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more flavor and remain juicier than breasts. Just keep an eye on the cooking time, as thighs may take a few extra minutes to reach the safe internal temperature of 165°F (75°C).
What If I Don’t Have Salsa Verde?
No worries! You can substitute with regular salsa, pico de gallo, or even homemade green sauce made from blended tomatillos and jalapeños. Just make sure to adjust the spiciness to your preference!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. Just be cautious not to overheat, as this can dry out the chicken.
Can I Make This Recipe Spicier?
Definitely! To amp up the heat, consider adding sliced jalapeños or a sprinkle of red pepper flakes to the olive oil mixture before brushing it on the chicken. You can also serve with a spicy hot sauce on the side for additional kick!
