Grilled Salsa Verde Pepper Jack Chicken (Printable)
Juicy grilled chicken with zesty salsa verde and melted pepper jack cheese. Ready in just 30 minutes.
# 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
# Step-by-step:
01 - Preheat grill to medium-high heat (about 400°F).
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 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 salsa verde cuts through rich pepper jack creating this perfect tangy creamy balance
- Ready in under 30 minutes but tastes like something from a restaurant
02 -
- Letting the chicken rest after grilling makes the difference between juicy and dry meat
- Adding cheese too early causes it to separate or burn before the chicken finishes cooking
03 -
- Clean grill grates thoroughly and oil them right before cooking to prevent sticking
- Let the cheese melt naturally with the grill closed rather than moving the chicken around