Cheesy Grilled Salsa Verde Pepper Jack Chicken Recipe
This Cheesy Grilled Salsa Verde Pepper Jack Chicken recipe features tender, juicy chicken breasts seasoned with a flavorful spice blend, topped with zesty salsa verde and melty pepper jack cheese. Grilled to perfection with a smoky char, it’s a quick and easy meal perfect for grilling enthusiasts looking for a tasty, satisfying dish with a Southwestern flair.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Southwestern
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Toppings
- 1 cup salsa verde (store-bought or homemade)
- 8 slices pepper jack cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Grill: First, preheat your grill to medium-high heat. This ensures your chicken gets nice grill marks and cooks evenly.
- Mix the Spices: In a small bowl, whisk together the ground cumin, chili powder, garlic powder, salt, and pepper to create a flavorful spice rub for the chicken.
- Season the Chicken: Rub the chicken breasts on both sides with olive oil, then evenly coat them with the prepared spice mixture, ensuring full coverage for maximum flavor.
- Grill the Chicken: Place the seasoned chicken breasts on the preheated grill. Grill for about 6-8 minutes on each side or until fully cooked, with an internal temperature of 165°F (74°C) and nice grill marks.
- Add the Salsa Verde: In the final 2 minutes of grilling, spoon salsa verde evenly over each chicken breast, allowing the bright and tangy flavors to infuse the meat.
- Melt the Cheese: Top each chicken breast with two slices of pepper jack cheese. Close the grill lid and let the cheese melt for 1-2 minutes until luscious and gooey.
- Serve and Enjoy: Remove from grill and transfer to a serving plate. Garnish with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the chicken. Enjoy your cheesy, smoky, and flavorful meal!
Notes
- For homemade salsa verde, blend tomatillos, jalapeños, cilantro, lime juice, and seasoning.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Use thick-cut pepper jack cheese slices to prevent them from melting away too quickly.
- Can be served with rice, grilled vegetables, or a fresh salad to complete the meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve cheese meltiness.
Keywords: grilled chicken, salsa verde chicken, pepper jack cheese chicken, cheesy grilled chicken, Mexican-inspired chicken, easy grilled recipes, summer grilling, spicy grilled chicken
