Cheesy Grilled Salsa Verde Pepper Jack Chicken Recipe
Cheesy Grilled Salsa Verde Pepper Jack Chicken is a vibrant and flavorful dish featuring juicy boneless chicken breasts seasoned with a blend of cumin, chili powder, and garlic powder, then grilled to perfection. Topped with zesty salsa verde and melted pepper jack cheese, this recipe offers a delightful combination of spicy, tangy, and creamy flavors, finished with fresh cilantro and lime wedges for an extra burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Chicken and Marinade
- 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
Topping and Garnish
- 1 cup salsa verde (store-bought or homemade)
- 8 slices pepper jack cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Grill: Preheat your grill to medium-high heat to ensure even cooking and nice grill marks on the chicken.
- Mix the Spices: In a small bowl, combine ground cumin, chili powder, garlic powder, salt, and pepper to create a flavorful spice blend.
- Season the Chicken: Rub the chicken breasts with olive oil on both sides, then evenly coat them with the prepared spice mix, making sure each piece is thoroughly seasoned.
- Grill the Chicken: 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) and grill marks appear.
- Add the Salsa Verde: In the final 2 minutes of grilling, spoon salsa verde evenly over each chicken breast to infuse flavor and moisture.
- Melt the Cheese: Top each chicken breast with two slices of pepper jack cheese, close the grill lid, and let the cheese melt for 1-2 minutes until ooey-gooey and delicious.
- Serve and Enjoy: Remove the chicken from the grill, garnish with freshly chopped cilantro, and serve with lime wedges on the side for squeezing over the top.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- You can make your own salsa verde or use a store-bought variety for convenience.
- Adjust the amount of chili powder to your preferred spice level.
- Use a meat thermometer for the most accurate doneness check.
- For a smoky flavor, consider adding wood chips to your grill.
Keywords: Cheesy grilled chicken, salsa verde chicken, pepper jack cheese chicken, spicy grilled chicken, Mexican chicken recipe
