Grilled Salsa Verde Pepper Jack Chicken (Printable Version)
Juicy grilled chicken with zesty salsa verde and melted pepper jack cheese, ready in 30 minutes.
# What You'll Need:
→ Chicken Seasoning
01 - 4 boneless skinless chicken breasts (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 Topping
09 - 1 cup salsa verde
10 - 1 tbsp fresh lime juice
11 - 1/4 cup chopped fresh cilantro
→ Cheese and Garnish
12 - 4 slices pepper jack cheese (4 oz total)
13 - 1/4 cup sliced green onions
14 - lime wedges for serving
# Step-by-Step:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry with paper towels. Whisk together olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub seasoning mixture evenly over both sides of each chicken breast.
03 - Place chicken on the preheated grill. Cook for 5 to 7 minutes per side, turning once, until internal temperature reaches 165°F and juices run clear.
04 - During the final 2 minutes of cooking, spoon 2 to 3 tablespoons of salsa verde over each chicken breast. Place a slice of pepper jack cheese on top of each. Close grill lid and cook until cheese is melted and bubbly.
05 - Transfer chicken to a serving platter and let rest for 3 minutes. Drizzle with remaining salsa verde, sprinkle with fresh cilantro and green onions, and serve with lime wedges on the side.
# Expert Advice:
01 -
- The pepper jack adds just enough kick without overwhelming anyone who usually shies away from spice
- Everything happens on the grill so cleanup is practically nonexistent and the flavors develop beautifully over open heat
02 -
- I once skipped patting the chicken dry and the spices washed off leaving me with bland meat no amount of salsa could save
- Closing the grill lid for those last 2 minutes is what transforms the cheese from melted into bubbly and golden
03 -
- Room temperature chicken cooks more evenly so take it out 20 minutes before grilling
- Homemade salsa verde with roasted tomatillos takes this over the top if you have time