Grilled Salsa Verde Pepper Jack Chicken (Printable)
Tender grilled chicken smothered in salsa verde and melted Pepper Jack cheese 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
# How To Make:
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. Divide the mixture in half, reserving one portion for later use during grilling.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour half of the salsa verde mixture over the chicken, ensuring each piece is evenly coated. 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 the chicken from sticking during cooking.
04 - Remove the chicken from the marinade and discard any used marinade. Place the chicken on the hot grill, cover, and cook for 5 to 7 minutes per side until the internal temperature reaches 165°F and the juices run clear.
05 - During the final 2 minutes of grilling, spoon the reserved salsa verde mixture over each chicken breast. Top evenly with the shredded Pepper Jack cheese. Close the grill lid and allow the cheese to melt completely.
06 - Transfer the chicken to a serving platter. Garnish with chopped fresh cilantro and serve immediately alongside lime wedges for squeezing.
# Expert Hints:
01 -
- The salsa verde does double duty as both marinade and finishing sauce so every bite is layered with tangy tomatillo flavor.
- Pepper Jack cheese melts into little spicy pools on top and honestly that alone is worth firing up the grill.
02 -
- Discard the used marinade completely because it has raw chicken juices mixed in and that is not a risk worth taking.
- The reserved salsa verde is your secret weapon so do not forget to set it aside before the chicken goes in the bag.
03 -
- Slice one breast open to check doneness if you do not have a thermometer because slightly pink near the bone is fine but the juices must run completely clear.
- Let the chicken rest for three minutes after grilling so the cheese settles and the juices redistribute instead of spilling onto the plate.