This grilled chicken is a flavor explosion thanks to the spicy salsa verde and creamy pepper jack cheese. It’s perfect for a summer cookout or a quick weeknight dinner!
Honestly, the combination of zesty salsa and gooey cheese makes this dish so fun to eat. I love serving it with a side of rice or a fresh salad for a complete meal!
Key Ingredients & Substitutions
Chicken Breasts: I like using boneless, skinless chicken breasts for this dish because they cook evenly and are easy to grill. You can swap them for chicken thighs if you prefer more flavor and juiciness, just adjust cooking time slightly.
Salsa Verde Ingredients: Tomatillos are key here, but green tomatoes can work in a pinch. If you can’t find tomatillos, store-bought salsa verde can also be used. Just taste test since they vary in heat and flavor!
Pepper Jack Cheese: I love the extra zing from pepper jack! If you want it milder, try Monterey Jack or mozzarella. If you’re a cheese lover, experimenting with a mix of cheeses can add a fun twist!
Spices: Cumin and smoked paprika give a warm, earthy flavor. You can substitute smoked paprika with regular paprika, but for a smokier taste, consider adding a dash of chipotle powder or liquid smoke.
How Do You Grill Chicken Perfectly Without Drying It Out?
Grilling chicken can be tricky, but with a few tips, you can achieve juicy results! It’s all about preparation and timing.
- Start by marinating or seasoning the chicken for at least 30 minutes to enhance flavor and moisture.
- Preheat your grill well. This sears the outside quickly, locking in juices. A medium-high heat works best for chicken breasts.
- Grill for 6-7 minutes on one side without moving it. Flip only once! This helps achieve those grill marks.
- Using a meat thermometer is the best way to check doneness. Just 165°F (75°C) ensures it’s safe and juicy.
- Let the chicken rest for a few minutes after grilling. This allows juices to redistribute before you slice into it.
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
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup pepper jack cheese, shredded
- Fresh cilantro, chopped (for garnish)
For the Spicy Salsa Verde:
- 1 pound tomatillos, husked and rinsed
- 1 jalapeño, stemmed (keep seeds for extra heat)
- 1/2 cup fresh cilantro leaves
- 1/4 cup white onion, roughly chopped
- 1 clove garlic
- 1 tablespoon lime juice
- 1/2 teaspoon salt
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and around 15-20 minutes to grill. Allow about 30-40 minutes in total for making this flavorful dish from start to finish, perfect for any weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Salsa Verde:
Start by bringing a medium saucepan of water to a boil. Once it’s boiling, add your tomatillos and jalapeño, and let them simmer for about 5 minutes or until they are softened. After that, drain the water and put the tomatillos and jalapeño into a blender. Add fresh cilantro, onion, garlic, lime juice, and salt. Blend until you have a smooth salsa. Taste and adjust the seasoning if needed, then set this zesty salsa aside.
2. Prepare the Chicken:
In a small bowl, combine olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper to create a spice mix. Take this mixture and rub it all over the chicken breasts, ensuring they’re well coated for that delicious flavor.
3. Grill the Chicken:
Now it’s time to grill! Preheat your grill to medium-high heat. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). You want them thoroughly cooked but still juicy!
4. Add Cheese:
During the last 1-2 minutes of grilling, sprinkle shredded pepper jack cheese on top of each chicken breast. Close the grill lid to let the cheese melt beautifully over the chicken.
5. Serve:
Once done, remove the chicken from the grill and spoon generous amounts of your spicy salsa verde over each piece. Don’t forget to add a sprinkle of fresh chopped cilantro for that finishing touch!
6. Optional Side Dishes:
If you’d like to round off the meal, serve your grilled chicken with some rice, grilled vegetables, or a fresh salad for a complete dinner!
Enjoy your flavorful grilled chicken with a zesty kick from the spicy salsa verde and creamy pepper jack cheese!
Can I Use Other Types of Cheese?
Absolutely! If you prefer a milder flavor, you can substitute pepper jack cheese with Monterey Jack, mozzarella, or even cheddar. For an extra creamy texture, try using a combination of cheeses!
Can I Make the Salsa Verde in Advance?
Yes, you can! The salsa verde can be made a day ahead and stored in an airtight container in the refrigerator. Just be sure to give it a good stir before using, as it may separate slightly when chilled.
What Should I Do If I Don’t Have Tomatillos?
If tomatillos are unavailable, you can replace them with green tomatoes or use store-bought salsa verde. Just be aware that the flavor will differ slightly, so adjust lime juice and salt to taste.
How Can I Ensure My Chicken Is Juicy?
To keep your chicken juicy, avoid overcooking! Use a meat thermometer to check for doneness—165°F (75°C) is perfect. Also, letting the chicken rest for a few minutes after grilling will help the juices redistribute, making every bite juicy and tender.
