This grilled chicken brings a zesty kick with its spicy salsa verde and melted pepper jack cheese. It’s perfect for summer nights or anytime cravings hit!
I mean, who can resist that cheesy goodness paired with the fiery salsa? I love making this dish when friends come over—it’s always a crowd-pleaser! 🍗🌶️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work nicely here. For a juicier option, you can use chicken thighs instead. They will add extra flavor and moisture.
Salsa Verde: This is the star of the dish! If you’re not a fan of spice or can’t find salsa verde, you can substitute with a mild green salsa or even a store-bought chipotle salsa for a different flavor profile.
Jalapeños: For a milder salsa, skip the jalapeños or replace them with poblano peppers. If you love heat, try adding serrano peppers for an extra kick!
Pepper Jack Cheese: If you want to dial back the spice, Monterey Jack or cheddar cheese can be good substitutes. They melt beautifully and provide a creamy texture.
How Can I Get Perfectly Grilled Chicken?
Grilling chicken can be tricky, but with a few simple tips, you’ll achieve juicy and flavorful results every time!
- Make sure to pat the chicken dry. This helps achieve that nice grilled crust.
- Rub in seasonings with olive oil. It helps the spices adhere while keeping the chicken moist.
- Preheat your grill well! A hot grill ensures a nice sear on the chicken.
- Use a meat thermometer. Cook until your chicken reaches an internal temp of 165°F (75°C) for safety and tenderness.
- Let the chicken rest after grilling. This step allows the juices to settle, keeping your chicken moist.
Grilled Chicken with Spicy Salsa Verde and Pepper Jack
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the Spicy Salsa Verde:
- 1 cup salsa verde (store-bought or homemade)
- 1-2 jalapeño peppers, seeded and chopped
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped white onion
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
For the Topping:
- 4 slices pepper jack cheese
- Lime wedges, for serving
How Much Time Will You Need?
This delicious meal takes about 15 minutes to prep and 15-20 minutes to grill, making the total time around 30-35 minutes. Perfect for a quick weeknight dinner or a weekend gathering!
Step-by-Step Instructions:
1. Prepare the Spicy Salsa Verde:
In a blender or food processor, combine the salsa verde (store-bought or homemade), jalapeño peppers, cilantro, chopped onion, garlic, lime juice, and red pepper flakes. Blend until smooth but still slightly textured. Taste and adjust the salt and heat if needed. Set this zesty salsa aside while you focus on the chicken!
2. Prepare the Chicken:
Take your chicken breasts and pat them dry with paper towels. This is important for getting a nice sear. Rub each piece with 1 tablespoon of olive oil, ensuring they are evenly coated. Then, sprinkle cumin, smoked paprika, salt, and pepper all over the chicken.
3. Preheat the Grill:
Get your grill nice and hot by preheating it to medium-high heat. This will help your chicken cook evenly and develop those beautiful grill marks!
4. Grill the Chicken:
Place the seasoned chicken breasts on the grill. Cook each side for about 5-7 minutes, or until the internal temperature reaches 165°F (75°C). This ensures your chicken is juicy and flavorful!
5. Add the Pepper Jack Cheese:
During the last 1-2 minutes of grilling, lay a slice of pepper jack cheese on each chicken breast. Close the grill lid to melt the cheese, creating a gooey delight!
6. Rest the Chicken:
Once the chicken is grilled to perfection, remove it from the grill and let it rest for 3-5 minutes. This allows the juices to redistribute, making every bite tender.
7. Serve:
Now it’s time to enjoy! Spoon generous amounts of your spicy salsa verde over the grilled chicken with the melted cheese. Garnish with lime wedges and extra cilantro if you like. This dish pairs beautifully with grilled vegetables, rice, or a fresh salad!
Dig in, and enjoy the flavors! 🥗🍗
FAQ for Grilled Chicken with Spicy Salsa Verde and Pepper Jack
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great substitute. They will add more flavor and moisture to the dish. Just be sure to adjust the cooking time slightly as thighs may take a bit longer to reach the safe internal temperature of 165°F (75°C).
How Can I Make the Salsa Verde Milder?
If you prefer a milder salsa, simply reduce or omit the jalapeño peppers. You can also add a bit of avocado to the salsa for creaminess, which will help balance the heat without compromising flavor!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the salsa verde a day in advance and store it in an airtight container in the refrigerator. The flavors will develop even more overnight, and it’s a great way to save time on grilling day!
What Should I Do with Leftovers?
Store any leftover grilled chicken and salsa verde in an airtight container in the fridge for up to 3 days. You can reheat the chicken in the microwave or on the stovetop until warmed through. Enjoy it in salads, wraps, or sandwiches for a delicious twist!
