Grilled Salsa Verde Pepper Jack (Print Version)

Tender grilled chicken topped with tangy salsa verde and melted pepper jack cheese for a flavorful meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper

→ Toppings

08 - 1 cup salsa verde
09 - 4 slices pepper jack cheese
10 - 1/4 cup fresh cilantro, chopped
11 - 1 lime, cut into wedges

→ Optional Garnishes

12 - 1 avocado, sliced
13 - 1/2 cup diced tomatoes

# How to Cook:

01 - Heat grill to medium-high, approximately 400°F.
02 - Pat chicken dry. Mix olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Rub mixture evenly over each breast.
03 - Grill 6–7 minutes per side until internal temperature reaches 165°F.
04 - Top each breast with 1/4 cup salsa verde and pepper jack slice. Close lid to melt cheese, about 2 minutes.
05 - Remove from grill and let rest 5 minutes. Garnish with cilantro and serve with lime wedges, avocado, and tomatoes.

# Expert Advice:

01 -
  • The pepper jack cheese melts into the salsa creating the most incredible creamy sauce right on the chicken
  • Everything cooks on the grill so you have almost zero cleanup afterward
02 -
  • I once skipped letting the chicken rest and all those delicious juices ran right out onto the plate instead of staying in the meat
  • Closing the grill lid when you add the cheese is the secret trick that makes it melt evenly instead of just sliding off
03 -
  • If your chicken breasts are really thick cut them horizontally to make thinner cutlets that grill faster and more evenly
  • Room temperature chicken grills more evenly so take it out of the fridge about 20 minutes before you start cooking

Go Back