Grilled Salsa Verde Pepper Jack Chicken (Print Page)
Juicy grilled chicken topped with salsa verde and melted Pepper Jack cheese, ready in 35 minutes.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade & 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 remainder for grilling. Seal and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent the chicken from sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the breasts on the hot 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 final 2 minutes of grilling, spoon the reserved salsa verde mixture over each chicken breast and distribute the shredded Pepper Jack cheese evenly on top. Close the grill lid and allow the cheese to melt completely.
06 - Transfer the chicken to a serving platter. Scatter chopped fresh cilantro over the top and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The marinade does almost all the work for you, and half of it gets saved to spoon on later so nothing goes to waste.
- That moment when you close the lid and the Pepper Jack melts into the salsa verde is pure grill magic.
02 -
- Never reuse marinade that touched raw chicken, which is why you reserve half before the chicken goes in.
- If your chicken breasts are very thick slice them horizontally to make cutlets so the cheese to meat ratio improves and cooking stays even.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece cooks in the same window with no guessing.
- Shred your own cheese from a block because pre shredded varieties contain anti caking powders that create a grainy melt instead of that beautiful creamy drape.