Best Grilled Salsa Verde Pepper Jack Chicken Recipe: 2

I honestly cannot tell you how many times this Grilled Salsa Verde Pepper Jack Chicken Recipe has saved my life on a busy weeknight. It all started one evening when I was staring at a pack of boring chicken breasts and a jar of salsa in the fridge. I decided to just go for it and the result was magic. The second that tangy salsa verde hits the hot grill grate the smell is just incredible. It is smoky and bright and makes the whole neighborhood jealous. Then you add that thick slice of pepper jack cheese and watch it melt into every little crevice. My family asks for this at least once a week now because it tastes like it came from a fancy restaurant but I can get it on the table in less than thirty minutes. You are going to love how easy this is to pull together with just a few fresh ingredients.

Why You Will Love This Grilled Salsa Verde Pepper Jack Chicken Recipe

The flavor balance here is really what makes it special. You get that amazing zestiness from the tomatillos in the salsa and then a little bit of a kick from the pepper jack cheese. I love that the chicken stays so juicy because the salsa actually helps lock in all that moisture while it grills. This dish is also naturally low carb and packed with protein so it fits into almost any diet without feeling like you are missing out on anything. It is fast and fresh and has quickly become my go-to for summer entertaining or just a quick dinner after work.

Ingredients for the Grilled Salsa Verde Pepper Jack Chicken Recipe

I like to keep things simple so you probably have most of this in your kitchen already. If your salsa verde recipe usually calls for a splash of tequila or wine just use a little bit of chicken broth or extra lime juice instead to keep those flavors bright.

• 4 boneless skinless chicken breasts
• 1 cup of fresh salsa verde made with tomatillos onions and cilantro
• 4 thick slices of pepper jack cheese
• 2 tablespoons of olive oil
• 1 teaspoon of garlic powder
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Optional 1/4 cup chicken broth for extra moisture

Step-by-Step Grilled Salsa Verde Pepper Jack Chicken Recipe

This is a super quick roadmap to follow. You only need about 10 minutes to get everything ready and then 15 minutes on the grill. One thing I always tell my friends is to watch the clock because overcooking chicken is the fastest way to ruin a meal. Grab a meat thermometer if you have one because it really is a game changer for keeping the meat tender.

Preparing the Chicken

Start by laying your chicken breasts out and pounding them down to an even thickness. I know it sounds like an extra step but it is so important. It stops that annoying problem where the thin end is burnt to a crisp while the thick end is still raw. Once they are even rub them down with olive oil and sprinkle on your garlic powder salt and pepper. You want every inch covered in seasoning.

Grilling to Perfection

Get your grill nice and hot on medium high heat. Put the chicken down and let it sear for about 5 to 7 minutes on each side. You want those beautiful grill marks. During the last 3 minutes of cooking take your salsa verde and brush it generously all over the chicken. If the salsa feels a little too thick you can stir in a tiny bit of chicken broth to make it easier to spread.

Adding the Pepper Jack Cheese

This is the most important part for getting that perfect melt. When your chicken hits an internal temperature of 160 degrees it is time for the cheese. Lay a thick slice of pepper jack on each breast and close the grill lid. Leave it for about 60 seconds. This lets the cheese get all gooey and bubbly while the chicken finishes coming up to the safe temperature of 165 degrees.

Expert Tips for Your Grilled Salsa Verde Pepper Jack Chicken Recipe

My biggest tip is to let the chicken rest for at least 5 minutes after you take it off the grill. If you cut into it right away all those delicious juices will just run out onto the plate. Also if you find that your salsa verde is a bit too chunky for your liking you can give it a quick pulse in the blender with a tablespoon of chicken broth to make it a smoother glaze that sticks to the meat better.

Frequently Asked Questions About Grilled Salsa Verde Pepper Jack Chicken Recipe

• Can I use chicken thighs instead? Yes you definitely can. Just keep in mind that thighs usually take a few extra minutes to cook through compared to breasts.
• How do I store leftovers? You can put them in an airtight container in the fridge for up to three days. I recommend reheating them slowly in the oven or a pan so the cheese stays creamy.
• Is this recipe spicy? The pepper jack cheese gives it a very mild heat but it is mostly about the flavor. The salsa verde is more tangy and bright than it is spicy so it is great for people who do not like too much heat.

Estimated Nutrition for Grilled Salsa Verde Pepper Jack Chicken Recipe

Here is a quick look at the nutritional breakdown for one serving so you can keep track of your goals while enjoying a delicious meal.

• Calories: 310 kcal
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 580mg
• Total Carbohydrates: 4g
• Protein: 38g

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