Grilled Salsa Verde Pepper Jack Chicken (Print Version)
Tender grilled chicken seasoned with smoky spices, topped with tangy salsa verde and melted pepper jack cheese for a zesty, satisfying meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 2 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp kosher salt
08 - 1/4 tsp black pepper
→ Salsa Verde
09 - 1 cup salsa verde (store-bought or homemade)
10 - 1 tbsp lime juice
11 - 1/4 cup chopped fresh cilantro
→ Cheese
12 - 4 slices pepper jack cheese (about 4 oz total)
→ Garnish
13 - 1/4 cup sliced green onions
14 - Lime wedges, for serving
# How to Cook:
01 - Preheat your grill to medium-high heat (about 400°F / 200°C).
02 - Pat chicken breasts dry. In a small bowl, mix olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub mixture evenly over both sides of the chicken breasts.
03 - Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.
04 - In the last 2 minutes of grilling, spoon 2-3 tablespoons of salsa verde over each chicken breast and top each with a slice of pepper jack cheese. Close grill lid to melt cheese.
05 - Remove chicken from the grill and let rest for 3 minutes.
06 - Drizzle with remaining salsa verde, sprinkle with fresh cilantro and green onions. Serve with lime wedges.
# Expert Advice:
01 -
- The smoky char from the grill meets bright tangy salsa verde in every single bite
- Pepper jack melts into a creamy blanket that tames the heat just enough
- Thirty minutes from start to finish means dinner happens even on chaotic weeknights
02 -
- Cheese can slide right off the grill into the flames so work quickly when adding toppings
- Salsa verde varies wildly between brands so taste yours first and adjust lime accordingly
- Letting chicken rest is non negotiable unless you want dry meat and a mess on your cutting board
03 -
- Pound thicker end of chicken breasts to even thickness so everything finishes at the same time
- Oil your grill grates right before adding chicken for those picture perfect grill marks