Ingredients
Equipment
Method
- If using chicken breasts, you may want to pound them to an even thickness for consistent cooking. Pat the chicken pieces dry with paper towels. This helps create a better sear on the grill.1.5 lbs boneless, skinless chicken breasts or thighs
- In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Place the chicken in a bowl or a resealable plastic bag and pour the seasoning mixture over it. Toss to ensure each piece is evenly coated. Let the chicken marinate for at least 15-20 minutes at room temperature, or up to 2 hours in the refrigerator.1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, salt and black pepper to taste
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
- Place the marinated chicken on the preheated grill. Grill for about 5-7 minutes per side, depending on the thickness of the chicken, until it's almost cooked through and has nice grill marks. The internal temperature should reach around 160°F (71°C).
- In the last 2-3 minutes of grilling, spoon a generous amount of salsa verde over the top of each piece of chicken. Immediately top the salsa verde with slices or shredded Pepper Jack cheese.1 cup prepared salsa verde, 4 ounces Pepper Jack cheese, sliced or shredded
- Close the grill lid and let the chicken cook for an additional 2-3 minutes, or until the cheese is fully melted and bubbly, and the chicken has reached an internal temperature of 165°F (74°C).
- Carefully remove the Grilled Salsa Verde Pepper Jack Chicken from the grill. Let it rest for about 5 minutes before serving. This allows the juices to redistribute throughout the chicken, making it more tender and flavorful. Garnish with fresh cilantro and serve with lime wedges, if desired.Fresh cilantro, chopped, for garnish, Lime wedges, for serving
Notes
Store any leftover Grilled Salsa Verde Pepper Jack Chicken in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
For longer storage, wrap individual portions of the cooled chicken tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. Frozen chicken will maintain its best quality for up to 2-3 months.
To reheat from the refrigerator, you can gently warm it in a skillet over medium-low heat with a splash of water or broth, or place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the chicken dry. If reheating from frozen, thaw it in the refrigerator overnight first.
