Description
This Grilled Salsa Verde Pepper Jack Chicken is a flavorful and quick dinner option featuring tender chicken breasts topped with zesty salsa verde and melted pepper jack cheese. Perfect for a weeknight meal, it combines Mexican-American flavors with easy grilling techniques for a satisfying main course.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1 cup salsa verde (store-bought or homemade)
- 4 slices pepper jack cheese
Garnishes (optional)
- Chopped fresh cilantro
- Lime wedges
Instructions
- Preheat the Grill: Heat your grill to medium-high heat to prepare for cooking the chicken evenly and quickly.
- Season the Chicken: Rub each chicken breast with olive oil, then season both sides evenly with garlic powder, cumin, chili powder, salt, and black pepper to infuse the meat with flavor.
- Grill the Chicken: Place the chicken breasts on the preheated grill and cook for about 5-6 minutes per side, or until fully cooked through and the internal temperature reaches 165°F, ensuring juicy and safe-to-eat chicken.
- Add Salsa Verde and Cheese: In the last 2 minutes of grilling, spoon salsa verde generously over each chicken breast and top with a slice of pepper jack cheese. Close the grill lid to allow the cheese to melt beautifully.
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes to retain its juices. Garnish with chopped fresh cilantro and serve with lime wedges if desired for a fresh finish.
Notes
- You can substitute chicken thighs for breasts if preferred; adjust grilling time accordingly.
- Serve the chicken with rice, grilled vegetables, or a fresh salad to complete the meal.
- For extra heat, opt for spicy pepper jack cheese or add sliced jalapeños on top before grilling.
