Grilled Salsa Verde Pepper Jack Chicken Recipe

Grilled Salsa Verde Pepper Jack Chicken is an exciting and flavorful recipe that brings together smoky, juicy grilled chicken, the zesty tang of salsa verde, and the creamy, spicy heat of melted pepper jack cheese. This combination creates a dish that’s perfect for any occasion, whether it’s a weeknight dinner, a summer barbecue, or a gathering with friends.

The grilled chicken serves as the perfect base for a blend of textures and flavors. The salsa verde adds a fresh, tangy note that contrasts beautifully with the richness of the melted cheese. The pepper jack cheese brings a spicy kick, making this dish ideal for those who love bold flavors.

Step-by-Step Recipe Instructions

Step 1: Prepare the Salsa Verde

1. Prepare the Tomatillos: Start by husking the tomatillos and giving them a rinse to remove any sticky residue. Cut them into quarters.

2. Roast or Boil Tomatillos: You can either roast the tomatillos or boil them to make your salsa verde. For roasting, preheat the oven to 400°F (200°C). Place the tomatillos, cut-side down, on a baking sheet and roast them for about 15-20 minutes, until they are soft and charred. Alternatively, you can boil them in a pot of water for 5-7 minutes, until they soften.

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3. Prepare the Salsa Verde: Once the tomatillos are roasted or boiled, add them to a blender or food processor. Add the chopped onion, garlic, cilantro, jalapeño (seeds removed for less heat, or leave them in for more spice), and lime juice. Blend until smooth. Taste and adjust salt as needed. Set aside.

Step 2: Marinate the Chicken

1. Prepare the Marinade: In a bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper.

2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

Step 3: Grill the Chicken

1. Preheat the Grill: Preheat your grill to medium-high heat (about 375-400°F / 190-200°C). If you’re using a charcoal grill, make sure the coals are evenly distributed for direct heat.

2. Grill the Chicken: Remove the chicken from the marinade and place it on the preheated grill. Grill the chicken for about 5-7 minutes per side, depending on the thickness of the chicken breasts. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure it’s fully cooked.

3. Add Pepper Jack Cheese: During the last 2 minutes of grilling, place a slice of pepper jack cheese on each chicken breast. Close the grill lid and allow the cheese to melt over the chicken.

Step 4: Assemble the Dish

1. Top with Salsa Verde: Once the chicken is grilled and the cheese is melted, remove the chicken from the grill and place it on serving plates. Spoon a generous amount of salsa verde on top of each chicken breast.

2. Garnish (Optional): Garnish with additional fresh cilantro, sliced jalapeños, or a squeeze of fresh lime juice for extra flavor.

Step 5: Serve

Serve the Grilled Salsa Verde Pepper Jack Chicken with your favorite sides such as Mexican rice, grilled vegetables, or a fresh salad.

Tips for Grilling the Perfect Chicken

• Pound the Chicken Evenly: If you’re using chicken breasts, you can pound them to an even thickness with a meat mallet. This ensures that the chicken cooks evenly on the grill.

• Use a Meat Thermometer: Grilling times can vary based on the thickness of the chicken and the heat of the grill. Using a meat thermometer ensures your chicken is cooked to the right temperature (165°F or 74°C).

• Oil the Grill Grates: Before grilling, use a paper towel dipped in oil to lightly oil the grill grates. This helps prevent the chicken from sticking.

• Rest the Chicken: After grilling, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.

Variations of Grilled Salsa Verde Pepper Jack Chicken

• Grilled Chicken Thighs: For a juicier option, you can use bone-in, skinless chicken thighs. They provide a richer flavor and remain moist even when grilled.

• Taco Version: Shred the grilled chicken and serve it in soft corn or flour tortillas with salsa verde, melted cheese, and fresh toppings like lettuce, tomatoes, and avocado for a taco night twist.

• Add Guacamole: For an extra layer of flavor and creaminess, add a dollop of homemade or store-bought guacamole alongside the salsa verde.

• Grilled Vegetables: Add grilled vegetables like bell peppers, zucchini, or onions alongside the chicken for a colorful and nutritious side.

How to Serve Grilled Salsa Verde Pepper Jack Chicken

• With Rice or Quinoa: Serve the chicken over a bed of Mexican rice, cilantro-lime rice, or quinoa for a complete meal.

• In a Salad: Slice the grilled chicken and serve it on a bed of mixed greens, avocado, and a light vinaigrette for a healthy salad option.

• With Refried Beans: Serve the chicken with a side of refried beans for a traditional Mexican-inspired meal.

• As a Sandwich: Serve the grilled chicken on a bun with salsa verde and cheese for a spicy chicken sandwich.

Frequently Asked Questions

• Can I use store-bought salsa verde? Yes, if you’re short on time, you can use store-bought salsa verde. Just make sure to choose a high-quality brand for the best flavor.

• Can I use a grill pan instead of an outdoor grill? Absolutely! A grill pan works perfectly indoors. Just be sure to preheat it well before cooking the chicken.

• Can I make this dish ahead of time? You can prepare the salsa verde and marinate the chicken ahead of time. However, it’s best to grill the chicken just before serving for the freshest results.

Conclusion

Grilled Salsa Verde Pepper Jack Chicken is a flavorful, smoky, and slightly spicy dish that’s perfect for any occasion. With its tender grilled chicken, tangy salsa verde, and gooey melted pepper jack cheese, this dish will surely become a family favorite. Follow this detailed guide, and you’ll be able to make a restaurant-quality meal in the comfort of your own home.

Happy cooking, and enjoy your delicious grilled chicken creation!

Yield: 4

Grilled Salsa Verde Pepper Jack Chicken Recipe

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Grilled Salsa Verde Pepper Jack Chicken is an exciting and flavorful recipe that brings together smoky, juicy grilled chicken, the zesty tang of salsa verde, and the creamy, spicy heat of melted pepper jack cheese. This combination creates a dish that’s perfect for any occasion, whether it's a weeknight dinner, a summer barbecue, or a gathering with friends.

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup salsa verde (store-bought or homemade)
• 1 tablespoon olive oil
• 1 tablespoon lime juice (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Pepper Jack cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Marinate the Chicken: In a bowl, mix the salsa verde, olive oil, lime juice, cumin, garlic powder, chili powder, salt, and pepper. Add the chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
2. Preheat the Grill: Preheat the grill to medium-high heat (about 375°F - 400°F).
3. Grill the Chicken: Remove the chicken from the marinade and grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F.
4. Add the Cheese: In the last 1-2 minutes of grilling, sprinkle the shredded Pepper Jack cheese over each chicken breast. Close the lid of the grill and cook until the cheese is melted and bubbly.
5. Serve: Remove the chicken from the grill and let it rest for 2-3 minutes. Garnish with freshly chopped cilantro and serve with lime wedges.
6. Enjoy: Serve the grilled chicken with your favorite sides like rice, beans, grilled vegetables, or a fresh salad.

Notes

• Salsa Verde: You can make your own salsa verde by blending roasted tomatillos, onions, garlic, cilantro, and lime juice, or use a store-bought version for convenience.
• Cheese Options: If you’re not a fan of Pepper Jack, you can substitute with Monterey Jack or another melty cheese.
• Spice Level: Adjust the chili powder and salsa verde based on your preferred spice level. You can add diced jalapeños or other hot peppers to increase the heat.
• Grill Alternatives: If you don’t have a grill, you can cook the chicken in a skillet or broil it in the oven. Just make sure to cook it through before adding the cheese.
• Toppings: You can top the chicken with fresh avocado, sour cream, or a drizzle of additional salsa for more flavor.