Pepper Jack Salsa Verde Chicken (Printable Version)
Tangy salsa verde and melty Pepper Jack top smoky grilled chicken breasts for an easy weeknight Tex-Mex dinner.
# Ingredient List:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Marinade and Seasonings
02 - 1 cup salsa verde
03 - 2 tablespoons olive oil
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Cheese
09 - 1 1/2 cups shredded Pepper Jack cheese (about 6 oz)
→ Garnishes
10 - 1/4 cup fresh cilantro, chopped
11 - 1 lime, cut into wedges
# How to Make:
01 - In a medium mixing bowl, whisk together the salsa verde, olive oil, ground cumin, garlic powder, smoked paprika, kosher salt, and black pepper until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour half of the salsa verde mixture over the chicken, turning to coat evenly. Reserve the remaining mixture for grilling. Refrigerate and marinate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the chicken breasts on the hot grill, cover, and cook for 5 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear.
05 - During the final 2 minutes of grilling, spoon the reserved salsa verde mixture generously over each chicken breast. Top evenly with shredded Pepper Jack cheese. Close the grill lid and allow the cheese to melt completely.
06 - Transfer the chicken to a serving platter. Sprinkle with chopped fresh cilantro and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The salsa verde doubles as both a marinade and a finishing sauce, which means you get deep flavor without a long ingredient list.
- Pepper Jack cheese melts into something almost magical on the grill, creating little crispy edges where it hits the grates.
02 -
- Discard the used marinade completely because it has been in contact with raw chicken and is not safe to reuse.
- Do not skip pounding the chicken to even thickness or you will end up with dry edges and raw centers on the same piece.
03 -
- Freeze the chicken in the marinade for up to a month, then thaw overnight in the fridge for an almost instant dinner.
- Patting the chicken dry before grilling gives you better char and prevents steaming instead of searing.