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Grilled Salsa Verde Pepper Jack Chicken

Grilled Salsa Verde Pepper Jack Chicken

Grilled Salsa Verde Pepper Jack Chicken is a flavor-packed, quick weeknight meal that brings vibrant, tangy, and spicy notes to your table, making it an incredibly useful and delicious dish for any occasion.
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Prep Time 10 minutes
Cook Time 14 minutes
Resting Time 5 minutes
Total Time 24 minutes
Servings: 4 chicken breasts
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6-8 ounces each, pounded to an even ½-inch thickness
  • 1 cup prepared salsa verde
  • 4 ounces Pepper Jack cheese sliced or shredded
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Optional garnishes
  • fresh cilantro chopped
  • sliced jalapeños
  • sour cream
  • avocado slices

Equipment

  • Outdoor grill
  • Grill pan
  • Broiler
  • Tongs

Method
 

  1. Pat the chicken breasts dry with paper towels. In a small bowl, mix together the olive oil, garlic powder, onion powder, salt, and black pepper. Rub this mixture evenly over both sides of each chicken breast.
    4 boneless, skinless chicken breasts, 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
  2. Preheat your outdoor grill to medium-high heat (around 400°F or 200°C). If you don't have an outdoor grill, you can use a grill pan on the stovetop or a broiler in your oven. Ensure the grill grates are clean to prevent sticking.
  3. Place the seasoned chicken breasts on the preheated grill. Grill for approximately 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
    4 boneless, skinless chicken breasts
  4. During the last 2-3 minutes of grilling, carefully spoon or brush about ¼ cup of salsa verde over the top of each chicken breast.
    1 cup prepared salsa verde
  5. Immediately after adding the salsa verde, place the slices or sprinkle the shredded Pepper Jack cheese over the salsa on each chicken breast. Close the grill lid for about 1-2 minutes, or until the cheese is melted and bubbly.
    1 cup prepared salsa verde, 4 ounces Pepper Jack cheese
  6. Once the cheese is melted, carefully remove the Grilled Salsa Verde Pepper Jack Chicken from the grill using tongs. Let the chicken rest for 5 minutes before serving.
  7. Serve the Grilled Salsa Verde Pepper Jack Chicken hot. Garnish with your favorite toppings such as fresh chopped cilantro, sliced jalapeños for an extra kick, a dollop of cool sour cream, or creamy avocado slices.
    fresh cilantro, sliced jalapeños, sour cream, avocado slices

Notes

This recipe is quick and flavorful, perfect for weeknights. Optional garnishes allow for personalization.