Description
This Grilled Salsa Verde Pepper Jack Chicken recipe is a vibrant and flavorful dish perfect for summer. Tender boneless chicken breasts are seasoned with a garlic and onion spice blend, grilled to juicy perfection, and topped with zesty salsa verde and melted pepper jack cheese, delivering a delightful combination of smoky, spicy, and cheesy notes in every bite.
Ingredients
Scale
Chicken
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Topping
- 1 cup salsa verde
- 1 cup shredded pepper jack cheese
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s ready for cooking the chicken evenly.
- Prepare Seasoning Mixture: In a bowl, combine olive oil, garlic powder, onion powder, salt, and pepper, mixing well to create a flavorful brush-on seasoning.
- Brush Chicken: Coat each boneless chicken breast thoroughly with the seasoned olive oil mixture, ensuring all sides are covered for maximum flavor.
- Grill Chicken: Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), indicating the chicken is fully cooked.
- Add Toppings: In the last few minutes of grilling, spoon salsa verde generously over each chicken breast, then sprinkle shredded pepper jack cheese on top.
- Melt Cheese: Close the grill lid to trap heat, allowing the cheese to melt smoothly over the salsa and chicken for about 2-3 minutes.
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes so the juices redistribute, then serve warm for a delicious meal.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F for best results.
- For a spicier kick, add chopped jalapeños to the salsa verde or sprinkle extra pepper jack cheese.
- If you don’t have a grill, this recipe can be adapted for an oven or stovetop grill pan.
- Letting chicken rest after grilling keeps it juicy and tender.
