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Flavorful Grilled Salsa Verde Pepper Jack Chicken

grilled salsa verde pepper jack chicken - featured image
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A quick and easy grilled chicken recipe featuring a zesty salsa verde marinade and melted Pepper Jack cheese for a creamy, spicy finish. Perfect for summer dinners and outdoor gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces or 170 grams each)
  • 1 cup (240 ml) salsa verde
  • 4 slices Pepper Jack cheese (about 2 ounces or 57 grams total)
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) freshly squeezed lime juice
  • 1 teaspoon (2 grams) ground cumin
  • 1 teaspoon (2 grams) chili powder
  • Salt and pepper to taste (start with ½ teaspoon salt)
  • 2 tablespoons fresh cilantro, chopped (optional)

Instructions

  1. Prepare the marinade: In a mixing bowl, combine salsa verde, olive oil, minced garlic, lime juice, cumin, chili powder, salt, and pepper. Whisk until well blended.
  2. Marinate the chicken: Place chicken breasts in a shallow dish or zip-top bag. Pour marinade over them, ensuring each piece is well coated. Seal and refrigerate for at least 20 minutes, up to 2 hours.
  3. Preheat the grill to medium-high heat (about 400°F / 204°C). Clean and oil the grates to prevent sticking.
  4. Grill the chicken: Remove chicken from marinade, letting excess drip off. Place on the grill and cook 6-7 minutes per side until grill marks form and internal temperature reaches 160°F (71°C). Flip carefully with tongs.
  5. Add Pepper Jack cheese: Lay a slice of Pepper Jack cheese on each breast during the last 2 minutes of grilling. Close the grill lid and let cheese melt, watching closely to avoid burning.
  6. Rest the chicken: Remove from grill and let rest on a plate for 5 minutes to allow juices to redistribute.
  7. Garnish and serve: Sprinkle chopped fresh cilantro on top before serving. Serve hot with your favorite sides.

Notes

Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safety. Let chicken rest after grilling to keep it juicy. If grill flares up, keep a spray bottle of water handy. For dairy-free, omit Pepper Jack or substitute with dairy-free melting cheese. Marinate between 20 minutes to 2 hours for best flavor without mushiness.

Nutrition

Keywords: grilled chicken, salsa verde, Pepper Jack cheese, summer recipe, easy dinner, barbecue, quick meal, spicy chicken

Find it online: https://emacrave.com/flavorful-grilled-salsa-verde-pepper-jack-chicken-recipe-made-easy/