Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner Recipe
If you’re looking for a meal that’s absolutely bursting with bold Tex-Mex flavors, comes together in less than half an hour, and looks as beautiful as it tastes, this Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner is your instant weeknight hero. Each juicy chicken breast is infused with a zesty blend of spices, then bathed in tangy salsa verde and blanketed with melty pepper jack cheese. It’s a seriously satisfying dish that proves, once and for all, that fast dinners don’t have to sacrifice flavor or flair—even on your busiest nights!
Ingredients You’ll Need
Let’s talk ingredients: there’s nothing fussy here, just a handful of vibrant elements that work perfectly together. Each one brings its own magic to the dish—spice, tang, creaminess, and that gorgeous grilled char.
- Chicken breasts: Four plump, boneless, skinless pieces become juicy and flavorful when grilled and smothered in salsa verde.
- Olive oil: Just a tablespoon helps the seasonings stick and keeps the chicken extra moist on the grill.
- Garlic powder: An easy way to infuse rich, aromatic depth into every bite.
- Ground cumin: Adds a smoky, earthy warmth that’s the secret to that unmistakable Tex-Mex vibe.
- Salt: Essential for bringing out all the natural flavors and making everything pop.
- Black pepper: For a little bit of bite and subtle heat.
- Salsa verde: A generous cup brings zippy, tangy brightness—go homemade or choose your favorite store-bought jar.
- Pepper jack cheese: Four slices melt into a creamy, spicy blanket right at the end.
- Fresh cilantro & lime wedges (optional): Chopped cilantro for a pop of green and a squeeze of lime to finish with fresh, citrusy zing.
How to Make Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner
Step 1: Preheat and Prep Your Grill
Start by getting your grill nice and hot—set it to medium-high so you’ll get beautiful caramelization and grill marks. While that heats up, take this moment to gather your pantry and fridge ingredients. This not only makes the cooking process smoother but also puts you in the right Tex-Mex mindset!
Step 2: Season the Chicken Breasts
Pat your chicken breasts dry, then rub all over with olive oil. In a small bowl, mix together the garlic powder, ground cumin, salt, and black pepper, then sprinkle this spice blend evenly over both sides of each breast. Give them a gentle massage—all those flavors are about to become best friends with the chicken.
Step 3: Grill to Juicy Perfection
Place the chicken on the preheated grill. Let each side cook for 5–6 minutes, or until you see those irresistible char lines and a thermometer reads 165°F in the thickest spot. The grilling not only locks in all the juices but adds incredible smoky character that takes this dish over the top.
Step 4: Smother with Salsa Verde and Cheese
Now’s when the magic happens! With about 1–2 minutes left, spoon a generous layer of salsa verde over each chicken breast right on the grill, then crown it with a slice of pepper jack cheese. Close the lid to let that cheese melt into a blissfully gooey blanket—it’s a thing of beauty!
Step 5: Rest and Serve
Once the chicken’s cooked through and the cheese is perfectly draped and melty, take them off the grill. Let them rest for a few minutes so the juices settle. Right before serving, sprinkle with fresh cilantro and squeeze over some lime if you’d like an extra zing.
How to Serve Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner
Garnishes
Add a burst of color and a dash of freshness by showering each chicken breast with chopped cilantro and a spritz of lime. A scattering of sliced jalapeños or some thinly sliced radishes for extra crunch wouldn’t go amiss, either!
Side Dishes
Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner is seriously versatile. Serve it up with cilantro lime rice for that classic Tex-Mex combo, pile on some grilled vegetables, or toss together a crisp green salad to keep things light. If you’re feeling festive, some warm flour or corn tortillas make it easy to turn this meal into fabulous dinner tacos.
Creative Ways to Present
For a dinner party-worthy plate, slice the chicken breast and fan it over a bed of herby rice or salad greens. Or, cut the chicken into strips to use in burrito bowls, stuffed in wraps, or even stacked onto sliders—talk about a versatile quick dinner centerpiece!
Make Ahead and Storage
Storing Leftovers
Leftovers of Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner store brilliantly for up to 3 days in an airtight container in the fridge. The salsa keeps the chicken ultra-tender, and you’ll love having such a flavor-packed protein ready for fast lunches or another easy dinner.
Freezing
You can absolutely freeze this dish! Simply cool the chicken breasts completely, then wrap tightly and freeze for up to 2 months. For best texture, freeze the cooked chicken plain and add fresh salsa verde and cheese when reheating.
Reheating
Reheat gently in the oven at 350°F, covered with foil, until warmed through (about 15 minutes). Or, if you’re short on time, a minute or two in the microwave does the trick—just add a splash of salsa verde and a fresh cheese slice for extra deliciousness.
FAQs
Can I make this recipe without a grill?
Absolutely! You can bake the seasoned chicken breasts at 400°F for 20 to 25 minutes, then add salsa verde and pepper jack cheese during the last 5 minutes. The results are every bit as flavorful and satisfying.
What kind of salsa verde should I use?
Choose your favorite jarred salsa verde for maximum convenience, or make your own if you’re feeling adventurous. Roasted tomatillo salsa verde gives a particularly tangy, beautiful finish to this quick dinner.
Is this dish spicy?
The pepper jack cheese adds a gentle warmth, but it’s not fiery. If you want more heat, opt for a spicy salsa verde or add sliced jalapeños to the finished chicken for a feisty kick!
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully and turn out extra juicy. Just adjust the grill time—they may need a minute or two extra per side, depending on thickness.
Is Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner gluten-free?
Yes! All the listed ingredients are naturally gluten-free, making this a fantastic option for anyone cutting back on gluten or feeding a variety of dietary needs.
Final Thoughts
This recipe for Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner is truly a fun, no-fuss meal that delivers every single time. Whether you’re grilling for the family on a weeknight or looking to impress guests with the bold flavors of Tex-Mex, give it a try—and get ready for empty plates and plenty of happy smiles at your table!
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Grilled Salsa Verde Pepper Jack Chicken: A Quick Dinner Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Grilled Salsa Verde Pepper Jack Chicken recipe is a quick and flavorful dinner option perfect for busy weeknights. Tender grilled chicken breasts topped with zesty salsa verde and melted pepper jack cheese, garnished with fresh cilantro and lime wedges. It’s a Tex-Mex delight that’s sure to become a family favorite!
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 cup salsa verde (store-bought or homemade)
- 4 slices pepper jack cheese
- Chopped fresh cilantro and lime wedges for garnish (optional)
Instructions
- Preheat the Grill: Preheat grill to medium-high heat.
- Season the Chicken: Rub the chicken breasts with olive oil and season evenly with garlic powder, cumin, salt, and pepper.
- Grill the Chicken: Grill the chicken for 5–6 minutes per side until cooked through and internal temperature reaches 165°F.
- Add Toppings: During the last 1–2 minutes, spoon salsa verde over each chicken breast and top with a slice of pepper jack cheese. Close the grill lid to melt the cheese.
- Rest and Serve: Remove from heat, let rest for a few minutes before serving. Garnish with cilantro and lime wedges.
Notes
- This dish pairs well with cilantro lime rice, grilled veggies, or a fresh salad.
- You can also bake the chicken at 400°F for 20–25 minutes if a grill isn’t available.
- For extra heat, use hot salsa verde or add sliced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
