Grilled Salsa Verde Pepper Jack Chicken

$- 4 boneless, skinless chicken breasts - 1 cup salsa verde - 1 cup pepper jack cheese, shredded - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro - Lime wedges When you want to make Grilled Salsa Verde Pepper Jack Chicken, gather your ingredients. The main stars are the chicken breasts, salsa verde, and pepper jack cheese. The chicken is lean and juicy. Salsa verde adds a zesty kick. Pepper jack cheese gives a great melt and spice. For seasoning, olive oil helps the spices stick. Cumin gives a warm, earthy flavor. Garlic powder adds depth. Salt and pepper bring everything together. Adjust these to suit your taste. Finally, I love garnishing with fresh cilantro. It adds color and freshness. Lime wedges are a must for squeezing over the chicken. They add brightness and balance the dish. Always remember, the quality of your ingredients matters. Fresh, high-quality items make a difference in taste. Enjoy the process and have fun cooking! {{ingredient_image_1}} Start by preheating your grill to medium-high heat. This helps get a nice sear on the chicken. A hot grill locks in the juices and gives the chicken great flavor. In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and salt and pepper to taste. This is your seasoning rub. Rub it all over the chicken breasts. Make sure each piece is coated well. This adds taste to every bite. Place the chicken breasts on the hot grill. Cook them for about 6-8 minutes on one side. This helps develop a nice crust. When the time is up, flip the chicken over. Pour salsa verde over each piece. Grill for another 6-8 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). In the last 2 minutes, sprinkle shredded pepper jack cheese on each breast. Close the grill lid. This melts the cheese perfectly. Once cooked, remove the chicken and let it rest for 5 minutes. This keeps it juicy. Garnish with fresh cilantro and serve with lime wedges for a bright finish. To make sure your chicken is cooked just right, check the internal temperature. Use a meat thermometer. The chicken should reach 165°F (75°C). This ensures it’s safe to eat. After grilling, let the chicken rest for 5 minutes. This helps keep it juicy and tender. When you add cheese, close the grill lid. This traps heat and helps the cheese melt quickly. If you are grilling indoors, use a broiler. Place the chicken under the broiler for a few minutes to melt the cheese. Pair your chicken with fresh sides. Great options include grilled veggies or a light salad. You can also serve it with rice or corn on the side. For drinks, consider a cold beer or a refreshing margarita. These choices balance the heat and flavors of the chicken. Pro Tips Marinate for More Flavor: For an extra flavor boost, marinate the chicken breasts in the salsa verde for at least 30 minutes before grilling. This allows the flavors to penetrate the meat. Check Doneness: Always use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) for safe consumption. Rest the Chicken: Let the grilled chicken rest for at least 5 minutes after cooking. This helps the juices redistribute, resulting in a juicier and more flavorful chicken. Customize Your Heat: If you prefer a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper to the seasoning mix or directly on the chicken before grilling. {{image_2}} You can switch up the salsa in this dish. Try mango salsa for a sweet twist. Chipotle salsa adds a smoky flavor that really packs a punch. You can also use tomatillo salsa for a tangy kick. If you like heat, mix in some jalapeños. This will make your dish extra spicy! Pepper jack cheese is great, but other options work too. Cheddar cheese adds a sharp taste. Monterey Jack melts well and gives a creamy feel. If you want a lighter choice, use Swiss cheese. For those who are vegan, try using cashew cheese or soy-based cheese. Both melt nicely and taste great with salsa. You can boost flavor by adding vegetables. Bell peppers or zucchini grill well and add color. Fruits like pineapple or peach can also make it sweet and tangy. Before grilling, marinating the chicken can add depth. Use lime juice, garlic, or herbs to enhance the flavor. After you enjoy your grilled salsa verde pepper jack chicken, let it cool. This step ensures the chicken stays juicy. Once cooled, transfer the chicken to an airtight container. You can store it in the fridge for up to three days. Make sure to keep it sealed to maintain flavor and moisture. To reheat your chicken, use the oven or grill. Both methods keep the chicken tasty. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes. If using the grill, reheat on medium heat for about 5 minutes on each side. This method helps retain the chicken's flavor and texture. If you want to save leftovers for later, freezing is the way to go. Wrap each piece tightly in plastic wrap and then in foil. This double wrap helps prevent freezer burn. You can keep it in the freezer for up to three months. When you're ready to eat, thaw the chicken in the fridge overnight before reheating. This slow thawing keeps it moist and delicious. Salsa verde is a tangy green sauce. It comes from tomatillos, green chilies, and herbs. You can find it in stores or make it at home. To make your own, blend: - 1 pound tomatillos, husked and rinsed - 1-2 jalapeños, stemmed and chopped - 1 small onion, chopped - 1 cup fresh cilantro - Juice of 2 limes - Salt to taste Roast the tomatillos and jalapeños for a smoky flavor. Blend until smooth. Salsa verde pairs well with grilled meats and adds zest to many dishes. Yes, you can cook this dish on a stovetop. Use a grill pan or skillet for great results. Heat the pan over medium-high heat. Cook the chicken for 6-8 minutes on each side. Pour salsa verde over the chicken after flipping. Cover with a lid to melt the cheese. This method keeps the chicken juicy and flavorful. Check the internal temperature of the chicken. It should reach 165°F (75°C). You can use a meat thermometer for accuracy. The chicken should also look white with no pink inside. Let it rest for 5 minutes before slicing. This keeps the juices in and makes every bite tender. You learned how to make delicious grilled chicken with salsa verde and cheese. We discussed main ingredients, seasonings, and tips for perfect grilling. You found out how to store leftovers and reheat them, plus answers to FAQs about the dish. Now, you can impress friends with this easy recipe. Feel free to try different sauces or cheeses for a fun twist. Happy grilling, and enjoy every bite!$

Grilled Salsa Verde Pepper Jack Chicken

A delicious grilled chicken dish topped with salsa verde and melted pepper jack cheese.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup salsa verde
1 cup pepper jack cheese, shredded
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon garlic powder
to taste salt and pepper
for garnish fresh cilantro
for serving lime wedges

Instructions

Preheat your grill to medium-high heat.
In a small bowl, mix the olive oil, cumin, garlic powder, salt, and pepper. Rub this mixture over the chicken breasts to ensure they are well coated.
Place the chicken breasts on the grill and cook for approximately 6-8 minutes on one side.
Flip the chicken and pour salsa verde over each piece. Grill for another 6-8 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
In the last 2 minutes of cooking, sprinkle the shredded pepper jack cheese on top of each chicken breast. Close the grill lid to allow the cheese to melt.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Let the chicken rest before serving for better flavor.

Keyword grilled chicken, pepper jack cheese, salsa verde