This grilled chicken is bursting with flavor, thanks to the spicy salsa verde and creamy pepper jack cheese. It’s a tasty meal that’s perfect for any barbecue or weeknight dinner!
Every bite will make your taste buds dance! I love adding a side of rice or a salad to balance things out. Trust me, your friends will be asking for seconds! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is great for grilling. If you’re looking for a lower-fat option, you can use chicken thighs instead. They tend to be juicier and more forgiving if grilled too long.
Tomatillos: These give the salsa its unique tangy flavor. If you can’t find tomatillos, you can use green tomatoes or even diced green bell peppers as a substitute. Just know the flavor will be different!
Jalapeño: For heat, jalapeños are fantastic. Want a milder option? Use a green bell pepper, or add a pinch of cayenne instead. For more spice, go for a serrano pepper!
Cilantro: This fresh herb is key for that zing. If you’re not a fan of cilantro, parsley works well too. You won’t get the same flavor but it’ll add freshness.
Pepper Jack Cheese: Great with its creamy and spicy kick! If you want it milder, you can use Monterey Jack or mozzarella. For even more heat, try habanero cheese.
How Can I Grill Chicken Perfectly Every Time?
Grilling chicken can be tricky, but with a few tips, you can achieve juicy results every time:
- Start with room temperature chicken. Let it sit out for about 20 minutes before grilling.
- Preheat your grill on medium-high. This helps to sear the chicken and lock in moisture.
- Use a meat thermometer! Cook the chicken until it reaches 165°F (75°C) for safety and juiciness.
- Let the chicken rest after grilling for about 5 minutes. This allows the juices to redistribute, keeping it tender.
These simple techniques will help you bring out the best in your grilled chicken every time!
Grilled Chicken with Spicy Salsa Verde and Pepper Jack
Ingredients You’ll Need:
For The Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For The Spicy Salsa Verde:
- 1 cup fresh tomatillos, husked and rinsed
- 1 jalapeño pepper, stemmed (keep seeds for more heat)
- 1/2 cup fresh cilantro leaves
- 1 small garlic clove
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt (adjust to taste)
- 1/4 cup finely chopped white onion
For Topping:
- 4 slices Pepper Jack cheese
- Optional garnish: fresh cilantro leaves, lime wedges
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 10 minutes preparing the chicken and salsa, and then around 15 minutes grilling. Let the chicken rest for a few minutes before serving, and you’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This makes sure your chicken gets a nice sear on the outside while staying juicy inside.
2. Prepare the Chicken:
Brush each chicken breast with olive oil. Season both sides generously with salt and freshly ground black pepper, ensuring even flavor throughout.
3. Grill the Chicken:
Place the chicken breasts on the hot grill. Cook for about 6-7 minutes on each side. You want the internal temperature to reach 165°F (75°C) and the juices should run clear when you cut into it.
4. Make the Spicy Salsa Verde:
While the chicken is grilling, it’s time to whip up the salsa verde! In your blender or food processor, combine tomatillos, jalapeño, cilantro, garlic, lime juice, ground cumin, salt, and chopped onion. Blend until the mixture is smooth but still slightly chunky. Taste it and adjust the seasoning if necessary. For a kick, add more jalapeño or some seeds!
5. Add the Cheese:
In the last 2 minutes of grilling, place a slice of Pepper Jack cheese on each chicken breast. Close the grill lid to help melt the cheese perfectly.
6. Rest the Chicken:
Once grilled, remove the chicken from the grill and let it rest for a few minutes. This helps the juices redistribute, so the chicken stays moist.
7. Serve and Enjoy:
Serve each chicken breast on a plate, topped with a generous spoonful of spicy salsa verde. If you like, garnish with fresh cilantro leaves and lime wedges for that extra zing!
Enjoy your delicious Grilled Chicken with Spicy Salsa Verde and Pepper Jack!
Can I Use Skin-On Chicken for This Recipe?
Yes, you can use skin-on chicken if you prefer! Just be sure to adjust the grilling time, as it may take a little longer to cook through. The skin will add extra flavor, but you may want to consider the added fat.
Can I Make the Salsa Verde Ahead of Time?
Absolutely! You can prepare the salsa verde up to 2 days in advance. Just store it in an airtight container in the fridge. The flavors will intensify as they meld together, making it even tastier!
How Can I Store Leftover Chicken and Salsa Verde?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. The salsa verde can be stored separately, also in an airtight container. Reheat the chicken gently in the microwave or on the stove, and serve with the salsa on top!
What Can I Serve with This Dish?
This grilled chicken pairs wonderfully with a variety of sides! Consider serving it with rice, quinoa, or a fresh salad. For a complete meal, you can also accompany it with grilled vegetables or corn on the cob.
