Grilled Salsa Verde Pepper Jack (Print version)
Tangy salsa verde and melted Pepper Jack top smoky grilled chicken for a bold Tex-Mex dinner.
# What goes in:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade & 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 salt
08 - 1/4 teaspoon black pepper
→ Cheese
09 - 1 1/2 cups shredded Pepper Jack cheese
→ Garnishes
10 - 1/4 cup chopped fresh cilantro
11 - 1 lime, cut into wedges
# Cooking steps:
01 - In a medium bowl, whisk together the salsa verde, olive oil, ground cumin, garlic powder, smoked paprika, salt, and black pepper until well combined.
02 - Place the chicken breasts in a large ziplock bag or shallow bowl. Pour half of the salsa verde mixture over the chicken, reserving the remaining half for grilling. Seal and refrigerate 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. Lightly oil the grates to prevent the chicken from sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the breasts on the 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 last 2 minutes of grilling, spoon the reserved salsa verde mixture generously over each chicken breast. Top evenly with shredded Pepper Jack cheese and close the grill lid to allow the cheese to melt.
06 - Transfer the chicken to a serving platter. Garnish with chopped fresh cilantro and serve alongside lime wedges.
# Tips from flavorandfeast:
01 -
- The salsa verde does double duty as both a marinade and a finishing sauce, so you get deep flavor without extra work.
- It goes from fridge to plate in about 35 minutes, which means you can pull it off on a random Tuesday without thinking twice.
02 -
- Never reuse the marinade that raw chicken sat in, even for basting, because it will carry bacteria straight to your finished dish.
- Closing the grill lid when you add the cheese is the real trick, since the trapped ambient heat melts it evenly without needing to leave the chicken on longer.
03 -
- Pound the chicken to an even thickness before marinating and you will never have to choose between undercooked centers and dried out edges again.
- Shred your own cheese from a block rather than using the bagged kind, because the melt is dramatically smoother and the flavor is noticeably richer.