Name: Cheesy Grilled Salsa Verde Pepper Jack Chicken Recipe
Prep time: 10 min
Cook time: PT-490152H26M25S
Total time: PT-490152H26M25S
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 1 cup salsa verde (store-bought or homemade); 8 slices pepper jack cheese; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

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Introduction

This Cheesy Grilled Salsa Verde Pepper Jack Chicken is a flavorful and satisfying meal that combines tender grilled chicken with spicy salsa verde and melted pepper jack cheese. It’s quick to prepare and perfect for a weeknight dinner or weekend barbecue.

A white plate with a colorful border holds sliced grilled chicken breast arranged in a neat row, six pieces in total. The chicken has a golden brown char with some crispy edges and is topped with a creamy yellow sauce scattered with green chopped herbs. A green lime slice and fresh coriander leaves sit at the back of the plate as garnish. The setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup salsa verde (store-bought or homemade)
8 slices pepper jack cheese
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions

Step 1: Preheat your grill to medium-high heat to ensure even cooking and attractive grill marks on the chicken.
Step 2: In a small bowl, combine ground cumin, chili powder, garlic powder, salt, and pepper to create the spice mixture.
Step 3: Rub olive oil over both sides of each chicken breast, then evenly coat them with the spice mixture for maximum flavor.
Step 4: Place the seasoned chicken breasts on the preheated grill and cook for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 5: In the last 2 minutes of grilling, spoon salsa verde evenly over each chicken breast, adding a vibrant tang to the dish.
Step 6: Layer two slices of pepper jack cheese on each chicken breast, close the grill lid, and melt the cheese for 1–2 minutes until gooey and delicious.
Step 7: Remove the chicken from the grill, garnish with chopped fresh cilantro, and serve with lime wedges for squeezing over the top.

Tips & Variations

For a smoky flavor, use a charcoal grill or add wood chips to your gas grill.
If you prefer less heat, substitute pepper jack cheese with mild Monterey Jack or mozzarella.
Try homemade salsa verde using tomatillos and fresh herbs for a fresher taste.
Adding a splash of lime juice to the spice rub can brighten the flavors even more.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat to keep the cheese from becoming rubbery. Salsa verde can be stored separately in a sealed jar for up to a week.

How to Serve

A white plate with a blue rim holds three grilled chicken breasts cut into thick slices and arranged side by side. Each piece of chicken is topped with melted white cheese and a green sauce scattered unevenly to create texture, with flecks of red and chopped green herbs sprinkled all over. Two whole green chili peppers rest on the plate, adding a fresh pop of color. The chicken has char marks that give a slightly blackened, crispy texture on the edges. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken before grilling to ensure even cooking and proper internal temperature.

What if I don’t have a grill?

You can cook the chicken in a grill pan or a regular skillet on the stovetop, then broil with the salsa and cheese in the oven to melt the cheese.