Grilled Salsa Verde Pepper Jack Chicken (Printable)
Tangy salsa verde and melted Pepper Jack top perfectly grilled chicken for a bold Tex-Mex meal.
# What You’ll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade and 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 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 fresh cilantro, chopped
11 - 1 lime, cut into wedges
# How To Make It:
01 - In a medium mixing 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 any 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. Top evenly with shredded Pepper Jack cheese. Close the grill lid and allow the cheese to melt completely.
06 - Transfer the chicken to a serving platter. Scatter chopped cilantro over the top and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The salsa verde does double duty as both a marinade and a finishing sauce, which means less cleanup and more flavor layered into every bite.
- Pulling melted cheese off the grill in front of hungry people will make you feel like a backyard hero.
02 -
- Never reuse the marinade that touched raw chicken, always use the portion you reserved separately.
- Shredding your own cheese from a block melts far better than pre shredded bags, which are coated in anti caking powder.
03 -
- Pound the chicken to an even thickness before marinating so everything finishes cooking at the same time.
- Let the chicken rest for 3 minutes after pulling it off the grill so the juices redistribute instead of running out onto the plate.