This grilled chicken is juicy and packed with flavor! Topped with creamy salsa verde and a sprinkle of pepper jack cheese, it’s a fun twist on a classic dish.
You can whip this up for a tasty dinner or a backyard barbecue. Just make sure to keep some napkins handy—you might want seconds! 😄
I love how easy this recipe is! Just grill the chicken, mix the salsa, and sprinkle on that melted cheese. It’s a quick and delicious meal that feels special!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish due to their tenderness. If you prefer dark meat, you can use boneless thighs instead—they are juicier and have more flavor.
Olive Oil: This adds moisture and helps the spices stick to the chicken. If you’re looking for alternatives, avocado oil or canola oil work well too. Both have high smoke points suitable for grilling.
Salsa Verde: You can use store-bought salsa verde for convenience. If you want a homemade version, blend tomatillos, cilantro, onion, and lime juice. If tomatillos are unavailable, a green tomato salsa can be a good substitute.
Sour Cream vs. Greek Yogurt: Either works for creaminess, but I prefer Greek yogurt for a tangy twist and added protein. If you need a dairy-free option, use a plant-based yogurt.
Pepper Jack Cheese: It adds a lovely spice! If you can’t find it, Monterey Jack or even cheddar work nicely, though they lack the spice punch. You could also try adding jalapeños for heat!
How Can I Ensure My Chicken is Juicy and Flavorful?
To get perfectly grilled chicken, seasoning and cooking time are key. First, make sure to season the chicken well. Letting it sit in the olive oil and spices mix for a few minutes enhances the flavor.
- Preheat the grill properly. A hot grill ensures searing without drying out the meat.
- Cook the chicken for 5-7 minutes per side, checking with a meat thermometer. Aim for 165°F (74°C) to ensure it’s fully cooked but still juicy.
- To keep it extra moist, try letting the chicken rest for a few minutes after grilling before slicing; it helps the juices redistribute.
Grilled Chicken with Creamy Salsa Verde and Pepper Jack
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup salsa verde (store-bought or homemade)
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded Pepper Jack cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This grilled chicken dish takes about 10 minutes for preparation and approximately 15 minutes to grill, totaling about 25 minutes to get this delicious meal on your table. It’s perfect for a quick weeknight dinner or a weekend barbecue!
Step-by-Step Instructions:
1. Preheat Your Grill:
Start by preheating your grill to medium-high heat. This ensures that your chicken cooks evenly and develops nice grill marks.
2. Season the Chicken:
In a small bowl, mix together the olive oil, ground cumin, chili powder, salt, and pepper. Brush this tasty mixture all over both sides of the chicken breasts to infuse them with flavor.
3. Grill the Chicken:
Carefully place the chicken on the preheated grill. Cook each side for about 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Make sure the juices run clear—this means it’s perfectly done!
4. Prepare Creamy Salsa Verde:
While the chicken grills, take a moment to whip up the creamy salsa verde. In a bowl, combine the salsa verde and sour cream (or Greek yogurt) and stir until it’s smooth and creamy.
5. Top with Creamy Salsa and Cheese:
During the last 2 minutes of grilling, spoon the creamy salsa verde generously over each chicken breast. Then sprinkle the shredded Pepper Jack cheese on top to get that melty goodness.
6. Melt the Cheese:
To melt the cheese quickly, close the grill lid or tent the chicken with foil for about 2 minutes. This will help the cheese become perfectly gooey!
7. Garnish and Serve:
Once the cheese is melted and bubbly, carefully remove the chicken from the grill. Garnish with fresh chopped cilantro for a burst of color and flavor.
8. Enjoy!
Serve the grilled chicken with lime wedges on the side for an extra zesty kick. Enjoy your flavorful Grilled Chicken with Creamy Salsa Verde and Pepper Jack!
FAQ for Grilled Chicken with Creamy Salsa Verde and Pepper Jack
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Boneless, skinless chicken thighs work great for this recipe as they are juicier and have more flavor. Just keep an eye on the cooking time, as they might take a couple of extra minutes compared to breasts.
Can I Make This Recipe Ahead of Time?
You can prepare the creamy salsa verde and marinate the chicken up to a day in advance. Just store the marinated chicken in the fridge and cook it fresh when you’re ready to grill for the best flavor!
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or oven until warmed through. You may need to add a splash of water or broth to prevent it from drying out.
What Can I Serve This With?
This grilled chicken pairs wonderfully with a side of rice, quinoa, or grilled vegetables. For a lighter option, serve it over a fresh salad. You can also enjoy it in tacos or wraps!
