This Easy Grilled Salsa Verde Chicken is packed with flavor! The juicy chicken breasts are smothered in zesty salsa verde and topped with gooey pepper jack cheese for a tasty combo.
It’s a perfect dish for summer grilling! Just throw it on the grill, enjoy the sizzling sound, and get ready for some yummy bites. I love serving it with rice or in tacos—so versatile!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe as they cook evenly on the grill. If you’re looking for a lower-fat option, you can use chicken thighs instead. They will add more moisture and flavor.
Salsa Verde: This green salsa adds a delightful tang to the dish. You can use store-bought for convenience or make it at home using tomatillos, garlic, and lime juice. If you’re in a pinch, any green salsa will work!
Pepper Jack Cheese: This cheese gives the dish a nice kick. If you want it milder, swap it out for Monterey Jack or mozzarella. For a spicier version, try habanero cheese or add jalapeño slices on top.
Spices: The cumin, garlic, and onion powders enhance the flavor of the chicken significantly. You can use fresh garlic and onion if available, or mix in a dash of chili powder for a different taste.
How Do You Grill Chicken Perfectly?
Grilling chicken can sometimes be tricky, but with the right steps, you can achieve perfectly cooked, juicy pieces every time. Here’s how:
- Preheat Your Grill: Getting that grill nice and hot (around 400°F) is essential for searing the chicken right and locking in those juices.
- Even Cooking: Ensure you brush the chicken evenly with the spice mixture to get consistent flavor. Rotate it a couple of times for even cooking.
- Check Temperature: Use a meat thermometer to ensure the chicken reaches 165°F (75°C). This way, you can confidently know it’s done without overcooking it.
- Let It Rest: After grilling, let the chicken rest for a few minutes. This allows the juices to redistribute, making every bite flavorful and moist.
Easy Grilled Salsa Verde Chicken with Pepper Jack
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 1 cup shredded pepper jack cheese (or sliced)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro leaves, chopped (for garnish)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time, followed by around 15 minutes of grilling time. In total, you’ll need approximately 25 minutes from start to finish, making it a quick and easy meal option for busy days!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by heating your grill to medium-high heat, which is around 400°F (200°C). Preheating is essential for ensuring the chicken cooks evenly and gets those lovely grill marks.
2. Prepare the Spice Mixture:
In a small bowl, mix together the olive oil, ground cumin, garlic powder, onion powder, salt, and black pepper. This savory mix will add great flavor to your chicken!
3. Season the Chicken:
Using a brush or your hands, coat both sides of the chicken breasts with the olive oil and spice mixture. Make sure they’re well-covered for maximum flavor.
4. Grill the Chicken:
Place the chicken breasts on the hot grill. Cook them for about 5-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and have nice grill marks.
5. Add Salsa Verde:
In the last 2 minutes of cooking, spoon salsa verde evenly over each chicken breast. This will infuse them with a fresh, zesty flavor.
6. Top with Cheese:
Generously sprinkle the pepper jack cheese on top of the salsa-covered chicken. Close the grill lid to allow the cheese to melt slightly, making it ooey-gooey and delicious!
7. Let It Rest:
Once cooked, remove the chicken from the grill and let it rest for a few minutes. This step is important as it keeps the chicken juicy.
8. Serve:
Slice the chicken, garnish it with chopped fresh cilantro, and serve with lime wedges on the side. Enjoy this dish on its own, with rice, or in tacos—it’s versatile and so tasty!
Dig in and savor every bite of this flavorful grilled chicken!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs work great in this recipe and will add more moisture and flavor. Just adjust the cooking time slightly, as thighs may take a few extra minutes compared to breasts, depending on their size.
Can I Make This Recipe in the Oven?
Yes! Preheat your oven to 375°F (190°C). Place the seasoned chicken breasts in a baking dish, cover them with salsa verde and cheese, and bake for about 25-30 minutes or until they reach the safe internal temperature of 165°F (75°C).
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3-4 days. To reheat, simply pop it in the microwave or warm it in a skillet over medium heat until heated through. You might want to add a splash of salsa verde to keep it moist!
Can I Customize the Spice Level?
Definitely! If you prefer a milder dish, you can use regular jack cheese instead of pepper jack. For more heat, try adding some sliced jalapeños or a sprinkle of crushed red pepper flakes on top before grilling. Adjust to your taste!
