Grilled salsa verde chicken with pepper jack cheese
Grilled salsa verde chicken with pepper jack cheese is a deliciously simple meal that brings together smoky, tangy, and spicy flavors all on one plate. The chicken gets a nice…
Tip: save now, cook later.Grilled salsa verde chicken with pepper jack cheese is a deliciously simple meal that brings together smoky, tangy, and spicy flavors all on one plate. The chicken gets a nice char from the grill, while the salsa verde adds a fresh and zesty punch. Melting pepper jack cheese on top gives it a wonderful creamy heat that makes every bite exciting.
I love making this dish when I want something quick but still full of bold flavors. One of my favorite tricks is to let the chicken marinate in the salsa verde for a bit before grilling—it really helps the flavors soak in and makes the chicken super juicy. And that melted pepper jack cheese adds just enough spice without overwhelming the whole dish.
This grilled salsa verde chicken is perfect served with some simple sides like rice or a fresh salad. It’s great for a casual weeknight dinner or when friends come over for a laid-back BBQ. I always find that the mix of smoky grilled chicken and tangy green salsa keeps everyone asking for seconds, which is always a win in my book!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless breasts for quick grilling and even cooking. If you prefer, thighs work great too and stay juicy longer. Just adjust cooking time.
Salsa verde: This green sauce adds a bright, tangy flavor. You can use store-bought for convenience or make your own with tomatillos, jalapeños, and cilantro. For less heat, remove some seeds from the peppers.
Pepper jack cheese: This cheese melts well and offers a nice kick. If you prefer milder cheese, mozzarella or Monterey Jack are good options with a creamy texture.
How Can I Grill Chicken Perfectly Without Drying It Out?
Grilling chicken can be tricky because it dries out easily. Here are some tips to keep it juicy:
- Marinate the chicken for at least 30 minutes to boost flavor and moisture.
- Preheat your grill to medium-high and oil the grates to avoid sticking.
- Cook chicken 6-7 minutes per side, flipping only once to get nice grill marks.
- Use a meat thermometer to check for an internal temp of 165°F (75°C) to avoid overcooking.
- Add cheese during the last 2 minutes and close the grill lid so it melts nicely without drying the meat.
Equipment You’ll Need
- Grill or grill pan – gives the chicken those perfect char marks and smoky flavor.
- Tongs – great for flipping chicken easily without piercing it and losing juices.
- Meat thermometer – helps you cook chicken safely without drying it out.
- Basting brush – useful to spread salsa verde marinade evenly on the chicken.
- Plate or tray – to carry the chicken on and off the grill without mess.
Flavor Variations & Add-Ins
- Swap chicken for pork chops for a slightly richer taste that pairs well with salsa verde.
- Use mozzarella cheese instead of pepper jack for a milder, creamier finish.
- Add sliced avocado or a dollop of sour cream on top to balance heat and add creaminess.
- Mix in fresh chopped jalapeños or a dash of smoked paprika into the marinade for extra spice depth.
Grilled Salsa Verde Chicken with Pepper Jack Cheese
Ingredients You’ll Need:
For The Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
For The Topping and Garnish:
- 4 slices pepper jack cheese
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the marinade and chicken, then you’ll let the chicken soak up the flavors in the fridge for at least 30 minutes (or up to 2 hours). Grilling and melting the cheese takes about 12 to 15 minutes. Overall, plan for around 45 minutes to 1 hour to get this tasty meal on the table.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the salsa verde, olive oil, minced garlic, cumin, chili powder, salt, and pepper. Stir it well until all the ingredients blend into a tasty marinade.
2. Marinate the Chicken:
Add the chicken breasts to the bowl and make sure each piece is completely coated with the salsa verde marinade. Cover the bowl and place it in the fridge. Let it rest for at least 30 minutes, or up to 2 hours for the best flavor.
3. Prepare the Grill:
When ready to cook, heat your grill to medium-high. Brush the grill grates lightly with oil to keep the chicken from sticking.
4. Grill the Chicken:
Take the chicken out of the marinade, letting the extra drip off. Place the chicken on the hot grill. Cook for about 6 to 7 minutes on each side, until the chicken is cooked through and you see nice grill marks. Use a meat thermometer to make sure the internal temperature reaches 165°F (75°C).
5. Melt the Cheese:
During the last 2 minutes of grilling, place a slice of pepper jack cheese on each chicken breast. Close the grill lid so the cheese melts nicely over the warm chicken.
6. Serve and Garnish:
Remove the chicken from the grill and put it on plates. Spoon some of the leftover salsa verde marinade over the chicken for extra flavor. Garnish with chopped fresh cilantro and serve with lime wedges on the side if you like.
Enjoy your juicy, zesty grilled salsa verde chicken topped with melty pepper jack cheese!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before marinating and grilling. This ensures even cooking and the best texture.
Can I Prepare This Dish Ahead of Time?
Absolutely! Marinate the chicken up to 2 hours in advance and keep it covered in the fridge. You can also grill the chicken ahead, then reheat gently on the grill or in the oven before adding the cheese.
What Can I Substitute for Pepper Jack Cheese?
Mozzarella or Monterey Jack cheese work well as milder alternatives that melt nicely. If you want less spice, these are perfect options.
How Should I Store Leftovers?
Keep any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying it out.
