Grilled Salsa Verde Pepper Jack Chicken
Introduction
Grilled Salsa Verde Pepper Jack Chicken is a delightful and easy meal that combines juicy chicken with zesty salsa verde and creamy pepper Jack cheese. This dish is perfect for a family dinner or a weekend cookout, bringing a burst of flavor that everyone will love.
Why Make This Recipe
You should make this recipe because it is not only simple but also packed with flavor. The marinade of salsa verde, lime juice, cumin, and spices makes the chicken juicy and tasty. Topping it with pepper Jack cheese adds a delicious cheesy layer that enhances the overall taste. It’s a great way to impress your friends or family without spending too much time in the kitchen!
How to Make Grilled Salsa Verde Pepper Jack Chicken
Ingredients:
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 12 ounces salsa verde (Trader Joe’s recommended)
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Directions:
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard any remaining marinade.
- Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
- During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
- Remove the chicken from the grill and let rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges, if desired.
How to Serve Grilled Salsa Verde Pepper Jack Chicken
You can serve Grilled Salsa Verde Pepper Jack Chicken with a side of rice, grilled vegetables, or a refreshing salad. The lime wedges add an extra zing that pairs well with the dish. It also goes nicely with tortillas for a fun, taco-style dinner!
How to Store Grilled Salsa Verde Pepper Jack Chicken
To store leftovers, place the grilled chicken in an airtight container and refrigerate. It will stay fresh for up to 3 days. You can also freeze the chicken, and it will keep well for up to 2 months. Just make sure to let it cool before storing.
Tips to Make Grilled Salsa Verde Pepper Jack Chicken
- Marinate the chicken for longer if possible; this helps infuse more flavor.
- If you don’t have pepper Jack cheese, you can use any cheese you like or even skip the cheese entirely for a lighter dish.
- Make sure your grill is hot before placing the chicken on it for perfect grilling.
Variation
For a spicier kick, add some chopped jalapeños to the marinade. You could also swap the salsa verde for your favorite barbecue sauce for a different flavor profile.
FAQs
1. Can I use skin-on chicken thighs instead?
Yes, skin-on chicken thighs will work well. They may take a little longer to cook, so make sure they reach an internal temperature of 165°F.
2. Can I cook this chicken in the oven?
Absolutely! You can bake it at 400°F for about 25-30 minutes, adding the cheese for the last few minutes until melted.
3. How do I know when the chicken is done?
Use a meat thermometer. The chicken should reach an internal temperature of 165°F to be safely cooked.
This Grilled Salsa Verde Pepper Jack Chicken recipe is all about simple cooking and bold flavors. Give it a try and enjoy a fantastic meal!
