This Easy Grilled Salsa Verde Chicken is a flavorful dish that’s perfect for any summer barbecue! Juicy chicken is topped with zesty salsa verde and gooey Pepper Jack cheese.
Add in some fresh herbs for extra yumminess, and don’t be surprised when everyone comes back for seconds. I love serving it with warm tortillas for a fun meal! 🌮
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for grilling because they cook quickly and stay tender. If you’re looking for a change, you could use chicken thighs for a juicier option.
Salsa Verde: This can be store-bought or homemade, but I particularly like making my own with tomatillos, cilantro, and lime. If tomatillos aren’t available, green salsa or even a good-quality jarred salsa can work too.
Pepper Jack Cheese: I love Pepper Jack for its mild heat and creaminess that complements the salsa. If you’re looking for a milder cheese, Monterey Jack or even cheddar can be substituted.
Spices: The combination of garlic powder, cumin, and smoked paprika adds flavor to the chicken. If you prefer a little kick, feel free to add cayenne pepper. For a milder taste, omit the smoked paprika.
How Do I Get Perfectly Grilled Chicken Every Time?
Grilling chicken can be tricky if you’re not familiar with the process. Here’s a simple guide to ensure juicy and delicious results:
- Preheat Your Grill: Always start with a hot grill. Medium-high heat gives a nice sear and prevents sticking.
- Don’t Rush It: Cook the chicken for about 6-7 minutes on each side. Check for an internal temperature of 165°F (75°C) using a meat thermometer.
- Salsa Verde and Cheese: Add the salsa and cheese during the last few minutes of grilling. This way, the cheese melts without burning.
- Let It Rest: After grilling, let the chicken rest for a few minutes. This locks in the juices and keeps it moist.
With these tips, your grilled chicken will be a hit every time! Enjoy your meal with family and friends! 🌞
Easy Grilled Salsa Verde Chicken with Pepper Jack
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 4 slices Pepper Jack cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 lime, halved (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 15 minutes to grill, totaling about 25 minutes to enjoy a delicious meal. Quick and easy—perfect for those busy evenings!
Step-by-Step Instructions:
1. Prepping the Grill:
First, turn on your grill and set it to medium-high heat so it gets nice and hot while you prepare the chicken.
2. Making the Seasoning Rub:
In a small bowl, combine the olive oil, garlic powder, ground cumin, smoked paprika, salt, and pepper. Stir well until it’s mixed up nicely.
3. Seasoning the Chicken:
Take each chicken breast and rub the seasoning mixture evenly over both sides. This will give your chicken lots of flavor!
4. Grilling the Chicken:
Place the seasoned chicken breasts on the grill. Cook them for about 6-7 minutes on one side, then flip and grill for another 6-7 minutes. You want the internal temperature to reach 165°F (75°C) to ensure they’re fully cooked.
5. Adding Salsa Verde:
During the last 2 minutes of grilling, generously spoon the salsa verde over each chicken breast. Let the heat bring out that vibrant flavor!
6. Melting the Cheese:
Top each chicken breast with a slice of Pepper Jack cheese. Close the grill lid and let the cheese melt—this only takes a couple of minutes.
7. Serving It Up:
Once the cheese is melted and the chicken is cooked, carefully take the chicken off the grill and place it on a serving plate. Garnish with chopped cilantro and lime wedges for a fresh touch.
8. Enjoy!
Serve your zesty and cheesy grilled chicken with warm tortillas, rice, or a fresh salad on the side. Dig in and savor the deliciousness!
Enjoy your hearty meal that’s bursting with southwest flavors! 🌶️
FAQ for Easy Grilled Salsa Verde Chicken with Pepper Jack
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are great for grilling and are often juicier and more forgiving than breasts. Just be sure to adjust the cooking time slightly, as thighs may take a bit longer to reach the same internal temperature.
What If I Don’t Have Salsa Verde?
No problem! You can substitute salsa verde with regular tomato salsa or even a homemade mix of chopped tomatoes, onions, and cilantro. For a twist, try using a spicy chipotle salsa for added flavor!
Can I Make This Ahead of Time?
Yes, you can marinate the chicken with the seasoning rub and salsa verde up to 24 hours in advance. Just keep it covered in the refrigerator until you’re ready to grill. This will enhance the flavor even more!
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, microwave or warm it gently on the stovetop to avoid drying it out. Enjoy it in salads or wraps for a quick meal!
