Grilled Salsa Verde Pepper Jack Chicken (Printable)
Tangy salsa verde and melted Pepper Jack top smoky grilled chicken for a bold Tex-Mex dinner 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
# How-To:
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 deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the chicken on the 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.
06 - Transfer the chicken to a serving platter. Sprinkle with chopped fresh cilantro and serve alongside lime wedges.
# Expert Advice:
01 -
- The salsa verde doubles as both a marinade and a finishing sauce, which means maximum tang with almost zero extra effort.
- Pepper Jack melts into little pockets of spicy, gooey comfort that make every bite feel like a reward for simply firing up the grill.
02 -
- Never reuse the marinade that touched raw chicken, even for basting, which is why we reserve half the sauce from the very start.
- Closing the grill lid when you add the cheese traps enough heat to melt it without overcooking the chicken underneath.
03 -
- Pound the chicken to even thickness before marinating so every piece finishes cooking at the same time and nothing dries out.
- Shred the cheese from a block yourself because the pre bagged variety contains cellulose that prevents a smooth, satisfying melt.