Description
Grilled salsa verde pepper jack chicken melds zesty Mexican flavors with juicy grilled protein. Pepper jack cheese and tangy verde sauce create a mouthwatering blend of spice and comfort for summer dinner enthusiasts.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tbsp (15 ml) olive oil
- ½ tsp (2.5 ml) cumin
- ½ tsp (2.5 ml) garlic powder
- Salt and pepper, to taste
- 1 cup (240 ml) salsa verde
- 4 slices pepper jack cheese
- Chopped cilantro (optional)
- Avocado slices (optional)
- Lime wedges (optional)
Instructions
- Preparation: Pat chicken breasts completely dry, eliminating surface moisture with paper towels.
- Seasoning: Massage olive oil across chicken surfaces, then thoroughly coat with cumin, garlic powder, salt, and pepper blend, pressing spices deeply into the meat.
- Grilling Setup: Preheat grill to medium-high temperature, ensuring consistent heat distribution for optimal cooking environment.
- Initial Cooking: Position seasoned chicken on grill grates, cooking 6-7 minutes per side to develop caramelized exterior and achieve golden-brown coloration.
- Temperature Verification: Use meat thermometer to confirm internal temperature reaches 165 degrees fahrenheit, guaranteeing safe consumption.
- Flavor Enhancement: During final grilling moments, generously ladle salsa verde over chicken breasts and crown with pepper jack cheese slice.
- Finishing Touch: Close grill lid momentarily, allowing cheese to melt and salsa verde flavors to integrate seamlessly.
- Resting Phase: Remove chicken from grill and let rest briefly, enabling moisture preservation and internal juice redistribution for maximum tenderness.
Notes
- Pat Chicken Dry Thoroughly: Removing excess moisture ensures better seasoning adherence and promotes perfect caramelization during grilling.
- Maximize Spice Penetration: Press seasoning blend firmly into chicken meat to enhance flavor depth and create a more intense taste profile.
- Temperature Precision Matters: Use a meat thermometer to guarantee chicken reaches 165°F internally, preventing undercooking while maintaining juicy texture.
- Cheese Melting Technique: Close grill lid during final moments to create a melting chamber, allowing pepper jack cheese to smoothly coat salsa verde chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg