Cheesy Grilled Salsa Verde Chicken (Print View)
Tangy salsa verde and melted Pepper Jack top smoky grilled chicken for an easy Tex-Mex dinner in 35 minutes.
# What You Need:
→ 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
# How-To 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 resealable plastic bag or shallow dish. Pour half of the salsa verde mixture over the chicken, reserving the remainder 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 sticking.
04 - Remove the chicken from the marinade, discarding the used marinade. Grill the chicken breasts, covered, 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 over each chicken breast and 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. Garnish with chopped fresh cilantro and serve alongside lime wedges.
# Expert Hints:
01 -
- The salsa verde does double duty as both marinade and finishing sauce, so nothing goes to waste and every bite is layered with tangy flavor.
- Melty Pepper Jack cheese directly on the grill creates this golden bubbling crust that makes people actually gasp when you open the lid.
- It is naturally gluten free and low carb, which means almost everyone at the table can dig in without a second thought.
02 -
- Never reuse the marinade that raw chicken sat in. That reserved salsa verde must be the portion you set aside before any raw poultry touched it.
- Cheese placed too early on the grill will either slide off or burn before the chicken is done. Those final 2 minutes with the lid closed are all it needs.
03 -
- Pounding the chicken to an even thickness before marinating is the single best thing you can do for uniform cooking and juicy results every single time.
- Patting the chicken slightly dry before it hits the grill gives you a better sear and prevents the marinade from causing flare ups.