Description
A quick and easy recipe for grilled chicken topped with punchy salsa verde and melty pepper jack cheese, perfect for hot summer nights.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (pounded to even thickness) or 6 boneless skinless thighs (Use breasts for neat portions, or thighs for extra juiciness.)
- 1 cup salsa verde (Jarred salsa verde is acceptable.)
- 4 to 6 slices pepper jack cheese (Alternatively, use 1 to 1.5 cups of shredded cheese.)
- 2 tablespoons olive oil
- 1 tablespoon lime juice (Optional but adds brightness.)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt (Plus more to taste.)
- 0.5 teaspoon black pepper
Optional Toppings
- cilantro
- sliced jalapeno
- extra salsa verde
- diced onion
Instructions
Preparation
- Preheat the grill to medium-high heat, aiming closer to medium for hot grills.
- In a bowl, mix salsa verde, olive oil, lime juice, garlic powder, cumin, salt, and pepper.
- Pat the chicken dry and coat it with the salsa verde mixture. Let it sit while the grill heats, up to 30 minutes.
Grilling
- Oil the grill grates before placing the chicken on the grill with the lid closed.
- Grill chicken breasts for about 5 to 7 minutes per side, or thighs for about 6 to 8 minutes per side, depending on thickness.
- When chicken is nearly done, spoon extra salsa verde over the top and add pepper jack cheese. Close the lid for 1 to 2 minutes to allow cheese to melt.
- Rest the chicken for 5 minutes before slicing to keep it juicy.
Notes
Use two-zone heat on your grill if possible. Avoid using too much salsa verde too early to ensure proper browning. Trust a thermometer; chicken is cooked when it reaches 165°F in the thickest part.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: American, Grilled