Tasty Grilled Chicken with Salsa Verde and Pepper Jack Cheese (Print version)
Grilled chicken topped with fresh salsa verde and melted pepper jack cheese, a smoky 35-minute dinner with bold flavor.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken breasts (about 1.5 lb / 680 g), pounded to even thickness
02 -
1 teaspoon chili powder
03 -
1 teaspoon ground cumin
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
06 -
1 tablespoon olive oil
For the salsa verde
07 -
8 oz (225 g) tomatillos, husked and rinsed
08 -
1 jalapeno
09 -
1/2 small white onion, quartered
10 -
2 cloves garlic, peeled
11 -
1/2 cup (15 g) fresh cilantro leaves and tender stems
12 -
2 tablespoons lime juice (from 1 lime)
13 -
1 tablespoon olive oil
14 -
1/2 teaspoon kosher salt
For assembly
15 -
6 oz (170 g) pepper jack cheese, sliced
16 -
Fresh cilantro, for serving
17 -
Warm tortillas or rice, for serving (optional)
# Instructions:
01 -
Heat a grill pan or cast-iron skillet over high heat. Toss tomatillos, jalapeno, and onion with a little oil. Char for 3 to 4 minutes until blistered. Let cool slightly, then remove jalapeno stem and seeds if desired. Pulse all salsa ingredients in a food processor until chunky. Taste for salt.
02 -
Mix chili powder, cumin, salt, and pepper. Pat chicken dry and rub with spice mix. Let sit at room temperature for 10 to 15 minutes while grill preheats.
03 -
Preheat grill to medium-high. Oil grates. Grill chicken 4 to 5 minutes per side until internal temp reaches 165°F (74°C). Transfer to a foil-lined baking sheet.
04 -
Spoon salsa verde over each breast. Lay pepper jack slices on top. Broil 2 to 3 minutes until cheese is melted and bubbling with light brown spots.
05 -
Spoon extra salsa over the cheese. Garnish with cilantro. Serve immediately with tortillas or rice.
# Good to know:
01 -
Best served immediately while the cheese is still molten.
02 -
Use an instant-read thermometer to check chicken doneness.