Description
This Grilled Salsa Verde Chicken with Pepper Jack is a flavorful and easy-to-make Mexican-American main course. Tender chicken breasts are marinated in a vibrant salsa verde mixture spiced with garlic, cumin, and smoked paprika, then grilled to juicy perfection. Melted pepper jack cheese adds a creamy, slightly spicy finish, complemented by fresh cilantro and zesty lime wedges. Perfect for a summer dinner, this dish pairs wonderfully with grilled vegetables, rice, or tortillas.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings and Garnish
- 1 cup shredded pepper jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
- Marinate the Chicken: Place the chicken breasts in a large resealable bag or shallow dish. In a small bowl, combine salsa verde, olive oil, garlic powder, cumin, smoked paprika, salt, and black pepper. Pour this marinade over the chicken, ensuring each piece is fully coated. Refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat, readying it for cooking the marinated chicken.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
- Add Cheese to Melt: In the final 2 minutes of grilling, top each chicken breast with shredded pepper jack cheese. Cover the grill or tent the chicken with foil to help the cheese melt thoroughly.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes. Sprinkle with chopped cilantro if desired and serve with lime wedges on the side for an added burst of freshness.
Notes
- For a spicier kick, use hot salsa verde or add a pinch of cayenne pepper to the marinade.
- This dish pairs excellently with grilled vegetables, rice, or warm tortillas for a complete meal.
- Allowing the chicken to marinate longer (up to 8 hours) intensifies the flavor.
- Make sure to let the chicken rest after grilling to retain its juices and tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
