Description
Spicy grilled salsa verde pepper jack chicken delivers a fiery Mexican-inspired feast that dances with bold flavors. Zesty green sauce and melted cheese create a mouthwatering combination you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts
Spices and Seasonings:
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon (2.5 ml) cumin
- ½ teaspoon (2.5 ml) garlic powder
- Salt, to taste
- Black pepper, to taste
Sauces and Toppings:
- 1 cup (240 ml) salsa verde
- 4 slices pepper jack cheese
- Chopped cilantro (optional)
- Avocado slices (optional)
- Lime wedges (optional)
Instructions
- Meticulously clean chicken breasts, ensuring surface moisture is completely removed using paper towels.
- Massage chicken with extra virgin olive oil, creating a light protective coating.
- Generously sprinkle a harmonious blend of ground cumin, garlic powder, kosher salt, and freshly cracked black pepper across both surfaces of the chicken.
- Ignite grill to medium-high temperature, creating an ideal searing environment around 400-425 degrees.
- Carefully position chicken on clean, preheated grill grates, allowing precise cooking without unnecessary movement.
- Grill chicken for approximately 6-7 minutes on initial side, developing beautiful caramelized exterior and pronounced grill marks.
- Flip chicken with confident, smooth motion, continuing cooking for additional 5-6 minutes until internal temperature approaches 160 degrees.
- During final cooking moments, delicately spoon vibrant salsa verde across chicken surfaces, ensuring even distribution.
- Crown each chicken breast with generous slice of zesty pepper jack cheese, allowing natural melting process.
- Close grill lid momentarily, creating enclosed heat environment to facilitate perfect cheese melting and final flavor infusion.
- Remove chicken when internal temperature precisely reaches 165 degrees, guaranteeing safe and succulent result.
- Allow chicken to rest briefly before serving, enabling natural juice redistribution and optimal tenderness.
Notes
- Avoid moisture trap by thoroughly patting chicken dry before seasoning, ensuring a perfect sear and preventing steaming on the grill.
- Experiment with different salsa verde styles like roasted, verde verde, or tomatillo-based to customize heat and flavor intensity.
- Create a low-carb or keto-friendly version by using homemade sugar-free salsa verde and ensuring no added sugars in spice blends.
- Substitute chicken breasts with thighs for juicier results, adapting cooking time to prevent drying out and maintain tender texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 340
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 35 mg