Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner Recipe
If you’re craving a weeknight meal that punches way above its weight in flavor, look no further than Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner. This dish is everything you want for those evenings when time is short but your appetite for something vibrant and satisfying is high. Tangy salsa verde, melty pepper jack cheese, and juicy grilled chicken come together in a glorious symphony of spice and zest. Whether you’re serving this for a family dinner or a backyard get-together, it’s sure to become a regular in your rotation.
Ingredients You’ll Need
The beauty of Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner lies in its simple lineup of ingredients—each one adds something unique, from creamy cheese to punchy salsa verde. Gather these essentials and you’ll be on your way to a meal that’s bursting with color and taste.
- Chicken breasts: Boneless, skinless, and ready to soak up all those bold flavors—go for even thickness for the juiciest results.
- Salsa verde: This tangy, bright green sauce made with tomatillos brings a fresh, zesty kick and sets the tone for the whole dish.
- Cumin: A warm spice that adds earthy depth, balancing the acidity of the salsa verde.
- Garlic powder: Just a dash brings mellow, savory undertones without overpowering the other flavors.
- Salt: Enhances all the flavors and ensures your chicken is perfectly seasoned from the inside out.
- Black pepper: Adds subtle heat and complexity—freshly ground is always best if you have it.
- Pepper jack cheese: Melty and slightly spicy, this cheese layer ties everything together with irresistible creaminess.
- Olive oil: For brushing on the grill or grates, ensuring your chicken gets those beautiful grill marks and doesn’t stick.
- Fresh cilantro and lime wedges (optional): The finishing touches—cilantro adds a burst of freshness, and lime lends a pop of acidity.
How to Make Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner
Step 1: Marinate the Chicken
Start by combining your chicken breasts with salsa verde, cumin, garlic powder, salt, and black pepper in a large bowl or zip-top bag. Toss everything together until the chicken is well-coated, cover, and refrigerate. Let it marinate for at least 30 minutes to soak up all those tangy, spicy flavors—if you can, let it go up to 8 hours for even deeper flavor.
Step 2: Prep the Grill
When you’re almost ready to cook, preheat your grill to medium-high heat. Brush the grates lightly with olive oil to prevent sticking and to help the chicken develop those irresistible grill marks. This step is key for locking in juiciness and boosting that grilled flavor.
Step 3: Grill the Chicken
Remove the chicken breasts from the marinade and let any excess drip off. Place them directly on the hot grill and cook for 6 to 8 minutes per side. You’re looking for a gorgeous golden sear with slightly charred edges, and the chicken should reach an internal temperature of 165°F for perfect doneness.
Step 4: Add the Cheese
During the last 1 to 2 minutes of grilling, top each chicken breast with a slice of pepper jack cheese. Close the grill lid to let the cheese melt into a luscious, gooey blanket. This is what takes Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner from good to unforgettable.
Step 5: Rest and Garnish
Transfer the chicken to a plate and let it rest for 5 minutes—this helps all the juices redistribute for extra-tender bites. Finish with a shower of fresh cilantro and a squeeze of lime, if you like, to add brightness and a final layer of flavor.
How to Serve Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner
Garnishes
For a fresh finishing touch, scatter chopped cilantro over the chicken and serve with lime wedges on the side. These simple garnishes add a pop of color and a zesty lift, highlighting the bright flavors in every bite.
Side Dishes
Pair Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner with fluffy rice, grilled veggies, or a crisp green salad. The chicken’s bold flavors play beautifully with simple sides that let it shine, and you can mix and match based on what you have on hand.
Creative Ways to Present
Slice the chicken and tuck it into warm tortillas for the ultimate taco night, or serve it atop a bed of greens for a vibrant, protein-packed salad. For a casual gathering, set out all the fixings and let everyone build their own plates—this dish is as fun to serve as it is to eat!
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner keeps beautifully in the fridge. Store the cooled chicken in an airtight container for up to three days, and you’ll have flavorful protein ready for lunches or quick dinners.
Freezing
To freeze, wrap individual pieces tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll stay fresh for up to two months—just remember to thaw in the fridge overnight before reheating so the cheese stays melty and the chicken juicy.
Reheating
For best results, reheat gently in a covered skillet over low heat or in the microwave at 50 percent power. This keeps the chicken moist and the cheese perfectly gooey. Add a fresh sprinkle of cilantro and a squeeze of lime to wake up the flavors.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a delicious, juicy alternative that work wonderfully in this recipe. Just adjust the cooking time since thighs may need a few extra minutes on the grill.
Is it possible to bake this dish instead of grilling?
Yes, if you don’t have a grill handy, you can bake the marinated chicken at 400°F for about 20–25 minutes. Add the cheese during the last few minutes so it melts beautifully.
How spicy is Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner?
The spice level depends on the salsa verde and pepper jack cheese you choose. For more heat, pick a hot salsa or spicy cheese, or toss in sliced jalapeños to the marinade.
What’s the best way to keep chicken breasts juicy on the grill?
Marinating the chicken and not overcooking it are both key—use a meat thermometer to check for 165°F. Letting the chicken rest after grilling also helps keep every bite tender and moist.
Can I make this recipe ahead of time?
Definitely! You can marinate the chicken up to eight hours in advance, and even grill it ahead for meal prep. Just store as directed and reheat when you’re ready to serve.
Final Thoughts
There’s something truly special about gathering around the table to enjoy Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner. It’s bright, bold, and couldn’t be simpler—perfect for weeknights or anytime you want a meal that feels like a treat. Give it a try and watch it become a favorite in your home, too!
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Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Grilled Salsa Verde Pepper Jack Chicken recipe is a quick and flavorful dinner option featuring marinated boneless, skinless chicken breasts grilled to perfection and topped with melted pepper jack cheese. The tangy salsa verde combined with aromatic spices creates a savory Mexican-inspired main course that’s perfect for summer grilling and pairs wonderfully with rice, grilled vegetables, or a fresh salad.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping and Garnish
- 4 slices pepper jack cheese
- 1 tablespoon olive oil
- Fresh cilantro, for garnish (optional)
- Lime wedges, for garnish (optional)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken breasts with salsa verde, cumin, garlic powder, salt, and black pepper. Ensure the chicken is well coated in the marinade. Cover or seal and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Preheat the Grill: Heat the grill to medium-high and lightly brush the grates with olive oil to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off. Place on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through.
- Add Cheese and Melt: During the last 1 to 2 minutes of cooking, place a slice of pepper jack cheese on each chicken breast. Close the grill lid to allow the cheese to melt evenly.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes to retain juices. Garnish with fresh cilantro and lime wedges if desired, then serve hot with your choice of side dishes.
Notes
- This dish pairs perfectly with rice, grilled vegetables, or a simple green salad for a complete meal.
- For a spicier kick, use a hot salsa verde or add diced jalapeños to the marinade.
- Be sure not to overcook the chicken to maintain juiciness and tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg
