This grilled chicken is packed with flavor thanks to the spicy pepper jack cheese and fresh salsa verde. It’s easy to make and perfect for a summer cookout!
I love how the melted cheese adds a nice kick to each bite. Serve it with some chips or a simple salad for a fun meal, and watch everyone come back for seconds! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts give a lean protein base. You can use thighs if you prefer juicier meat or even tofu for a vegetarian option.
Pepper Jack Cheese: This cheese adds spice and creaminess. Monterey Jack is a milder alternative if you want less heat. For a dairy-free choice, try vegan cheese shreds!
Tomatillos: Fresh tomatillos are key for salsa verde’s flavor. If unavailable, you can use green tomatoes or even canned tomatillos in a pinch.
Jalapeños: These bring the heat. Opt for a milder pepper like a bell pepper or omit them if you prefer no spice at all.
How Do You Grill Chicken to Perfection?
Grilling chicken can be tricky, but following a few simple tips can ensure juicy results. Here are the steps to master grilling chicken:
- Start with a medium-high heat grill to get nice grill marks and seal in juices.
- Brushing the chicken with an olive oil and spice mix keeps it moist and flavorful.
- Cook each side for 6-7 minutes; check for an internal temperature of 165°F (74°C) to ensure doneness.
- To melt the cheese perfectly, place it on the chicken during the last couple of minutes of grilling and close the lid.
- Let the chicken rest for a few minutes after grilling. This helps redistribute the juices for a tender bite.
Enjoy putting these tips into practice and savoring your delicious creation!
Grilled Chicken with Salsa Verde and Pepper Jack
Ingredients You’ll Need:
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 4 slices Pepper Jack cheese
- Fresh cilantro leaves, for garnish
For the Salsa Verde:
- 1 cup tomatillos, husked and rinsed
- 1 small white onion, quartered
- 1-2 jalapeños, stemmed (seeded for less heat)
- 1/2 cup fresh cilantro leaves
- 1 lime, juiced
- 1 garlic clove
- Salt to taste
- 1 tablespoon olive oil
How Much Time Will You Need?
This delicious recipe will take approximately 30 minutes in total. You’ll spend about 10 minutes prepping and 20 minutes grilling and preparing the salsa. It’s a quick and tasty meal that both you and your guests will love!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This is important to ensure that your chicken cooks evenly and gets those nice grill marks!
2. Prepare the Chicken:
In a small bowl, mix together the olive oil, ground cumin, garlic powder, salt, and pepper. Brush this mixture evenly over both sides of the chicken breasts to add flavor while they cook.
3. Grill the Chicken:
Place the seasoned chicken breasts on the grill. Let them cook for about 6-7 minutes on one side. Then flip them over and grill for another 6-7 minutes until fully cooked (make sure the internal temperature reaches 165°F / 74°C!).
4. Melt the Cheese:
During the last 2 minutes of grilling, place a slice of Pepper Jack cheese on each chicken breast. Close the grill lid to help the cheese melt beautifully.
5. Make the Salsa Verde:
While the chicken is grilling, prepare the salsa verde. In a medium saucepan, boil the tomatillos, onion, and jalapeños in water until softened, about 5-7 minutes. Drain and transfer them to a blender.
6. Blend the Salsa Verde:
Add the fresh cilantro leaves, lime juice, garlic, olive oil, and salt to the blender with the boiled vegetables. Blend everything until smooth, tasting and adjusting the seasoning as needed.
7. Serve:
Once the chicken is cooked and the cheese has melted, remove the chicken from the grill and let it rest for a few minutes. Serve it topped with the fresh salsa verde and a sprinkle of cilantro leaves for a burst of color and flavor!
Enjoy your flavorful Grilled Chicken with Salsa Verde and Pepper Jack!
Frequently Asked Questions
Can I Use Different Cheeses?
Absolutely! While Pepper Jack adds a nice spicy kick, you can substitute it with Monterey Jack for a milder flavor, or even use a sharp cheddar for a different taste. For a dairy-free option, try vegan cheese shreds!
What If I Don’t Have Tomatillos?
No worries! If you can’t find tomatillos, you can use green tomatoes, which will provide a similar tartness. You could also use canned tomatillos as a substitute; just be sure to drain them well before blending.
How Do I Store Leftovers?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. You can keep the salsa verde in a separate container; it also lasts about 3 days. Reheat the chicken gently on the stove or in the microwave.
Can I Marinate the Chicken Overnight?
Yes! Marinating the chicken in the olive oil, cumin, and garlic powder mixture overnight will enhance the flavors even more. Just be careful not to marinate too long, as the acid in some marinades can affect the texture of the chicken.
