Grilled Salsa Verde Pepper Jack Chicken (Printable Version)
Tangy salsa verde and melted Pepper Jack top smoky grilled chicken for a bold Tex-Mex dinner.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade and Seasonings
02 - 1 cup salsa verde
03 - 2 tablespoons olive oil
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Cheese
09 - 1 1/2 cups shredded Pepper Jack cheese
→ Garnishes
10 - 1/4 cup chopped fresh cilantro
11 - 1 lime, cut into wedges
# Directions:
01 - In a medium bowl, whisk together the salsa verde, olive oil, ground cumin, garlic powder, smoked paprika, salt, and black pepper until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour half of the salsa verde mixture over the chicken, reserving the remaining half for later use. Seal and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade and discard any used marinade. Place the chicken on the grill, cover, and cook for 5 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear.
05 - During the last 2 minutes of grilling, spoon the reserved salsa verde mixture over each chicken breast and top evenly with shredded Pepper Jack cheese. Close the grill lid and allow the cheese to melt.
06 - Transfer the chicken to a serving platter. Garnish with chopped fresh cilantro and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you barely have to think once the grill is on.
- That moment when you lift the lid and the Pepper Jack is bubbling and golden is genuinely thrilling every single time.
02 -
- Discard the used marinade completely because it has touched raw chicken and is not safe to reuse as a finishing sauce.
- If you do not have an outdoor grill, a grill pan on the stove works surprisingly well and the cheese melts even faster under a foil tent.
03 -
- Marinate the chicken for the full 4 hours if you can manage it because the flavor penetration is dramatically better and the texture becomes incredibly tender.
- Press the cheese down gently with the back of a spoon right after you add it so it spreads evenly and melts into every crevice of the chicken.