Grilled Salsa Verde Pepper Jack Chicken (Printable)
Juicy grilled chicken topped with salsa verde and melted Pepper Jack cheese, ready in just 35 minutes.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade & Seasonings
02 - 1 cup salsa verde, store-bought or homemade
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 kosher salt
08 - 1/4 teaspoon freshly ground 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 Steps:
01 - In a medium bowl, whisk together the salsa verde, olive oil, ground cumin, garlic powder, smoked paprika, kosher 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 during grilling. 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, approximately 400°F. Lightly oil the grates to prevent sticking.
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 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, garnish with chopped fresh cilantro, and serve immediately alongside lime wedges.
# Expert Advice:
01 -
- The salsa verde doubles as both marinade and finishing sauce so nothing goes to waste.
- Pepper Jack melts into those little crispy edges that make everyone fight over the corner pieces.
02 -
- Never reuse the marinade that touched raw chicken and always serve with the reserved portion you set aside earlier.
- If your chicken breasts are very thick, butterfly them or pound them flat so the cheese does not burn before the center cooks through.
03 -
- Shred your own Pepper Jack from a block because pre shredded cheese has anti caking agents that prevent a smooth melt.
- The longer you marinate the more the cumin and garlic penetrate, so aim for the full 4 hours when you can plan ahead.