Grilled Salsa Verde Chicken (Printable)
Tender grilled chicken topped with zesty salsa verde and melted pepper jack cheese for a bright, 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 - ½ teaspoon smoked paprika
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper
→ Toppings
08 - 1 cup salsa verde (store-bought or homemade)
09 - 4 slices pepper jack cheese
10 - ¼ cup fresh cilantro, chopped
11 - 1 lime, cut into wedges
→ Optional Garnishes
12 - 1 avocado, sliced
13 - ½ cup diced tomatoes
# Step-by-step:
01 - Preheat your grill to medium-high heat (about 400°F).
02 - Pat the chicken breasts dry. In a small bowl, combine olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Rub this mixture evenly over each chicken breast.
03 - Grill the chicken for 6–7 minutes per side, or until cooked through and internal temperature reaches 165°F.
04 - In the last 2 minutes of grilling, top each breast with ¼ cup salsa verde and a slice of pepper jack cheese. Close the grill lid to melt the cheese.
05 - Remove chicken from the grill and let it rest for 5 minutes.
06 - Garnish with fresh cilantro and serve with lime wedges, avocado slices, and diced tomatoes if desired.
# Expert Advice:
01 -
- The salsa Verde keeps the chicken incredibly juicy while adding bright tangy flavor
- Pepper jack creates that perfect spicy gooey topping that pulls everything together
- Twenty minutes on the grill means less time cooking and more time eating outside
02 -
- Closing the grill lid after adding cheese helps it melt without burning the chicken
- An instant read thermometer prevents overcooking more reliably than timing alone
- Letting chicken rest might feel impossible when it smells this good but it makes a difference
03 -
- Pound thicker ends of chicken breasts to match thinner spots for even cooking
- Keep a spray bottle of water handy for flare ups from dripping oil