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Grilled Salsa Verde Pepper Jack Chicken, showcasing a delicious and flavorful grilled chicken recipe with melted pepper jack cheese and vibrant salsa verde.

Grilled Salsa Verde Pepper Jack Chicken Ultimate

This recipe delivers juicy and flavorful grilled chicken breasts with a vibrant salsa verde marinade and gooey pepper jack cheese. The key is pounding the chicken for even cooking, marinating for optimal flavor absorption, and resting after grilling to retain moisture. Garnish with fresh cilantro, sour cream, or guacamole for an ultimate experience.
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Prep Time 35 minutes
Cook Time 14 minutes
Total Time 49 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 oz each
  • 1 cup salsa verde store-bought or homemade
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt to taste
  • Pepper to taste
  • 4 slices pepper jack cheese
  • Optional: Chopped cilantro for garnish
  • Optional: Sour cream for serving
  • Optional: Guacamole for serving

Equipment

  • Grill
  • Grill brush
  • tongs
  • Meat thermometer
  • Mallet or rolling pin
  • Plastic wrap or resealable bag
  • mixing bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • spatula
  • Plate

Method
 

  1. Prepare the Chicken: Place chicken breasts between two sheets of plastic wrap or in a resealable bag. Pound the chicken breasts to an even thickness (about 1/2 inch).
  2. Marinate: In a bowl, whisk together the salsa verde, lime juice, olive oil, chili powder, cumin, salt, and pepper.
  3. Add the chicken breasts to the marinade, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  4. Preheat the Grill: Preheat your grill to medium-high heat (about 375-450°F). Make sure the grates are clean and lightly oiled.
  5. Grill the Chicken: Remove the chicken from the marinade (discard the marinade). Place the chicken breasts on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer to verify.
  6. Add the Cheese: In the last minute of cooking, place a slice of pepper jack cheese on top of each chicken breast. Close the grill lid and let the cheese melt.
  7. Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute.
  8. Garnish and Enjoy: Garnish with chopped cilantro, sour cream, or guacamole, if desired. Serve immediately.

Notes

Marinating the chicken longer will result in a more flavorful and tender result. Discard the marinade after use. Ensure the internal temperature of the chicken reaches 165°F for safety. Resting the chicken is crucial for juicy results. Leftovers can be stored in the refrigerator for up to 3 days.