Grilled Salsa Verde Pepper Jack Chicken (Printable Version)
Tender grilled chicken seasoned with spices, topped with tangy salsa verde and melted pepper jack cheese for a smoky, bold flavor.
# What You 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 Make It:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry with paper towels. Combine olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of each chicken breast.
03 - Place chicken on preheated grill. Cook for 5-7 minutes per side until internal temperature reaches 165°F and juices run clear.
04 - During the final 2 minutes of grilling, spoon 2-3 tablespoons of salsa verde over each chicken breast. Top each with a slice of pepper jack cheese. Close grill lid to melt cheese completely.
05 - Remove chicken from grill and let rest for 3 minutes. Drizzle with remaining salsa verde, sprinkle with fresh cilantro and green onions. Serve with lime wedges on the side.
# Expert Tips:
01 -
- The pepper jack melts into little pockets of spicy creaminess throughout the salsa
- Everything happens on the grill so cleanup is practically nonexistent
02 -
- Closing the grill lid at the end is crucial for melting the cheese without overcooking the chicken
- Room temperature chicken grills more evenly than cold from the fridge
03 -
- Use a meat thermometer instead of cutting into the chicken to check doneness
- Let the rub sit on the chicken for 15 minutes before grilling for deeper flavor