Grilled Salsa Verde Chicken (Printable)

Tender grilled chicken topped with vibrant salsa verde and melted pepper jack cheese, ideal for summer dining.

# What You'll Need:

→ Chicken and Seasoning

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
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

# Directions:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry with paper towels. Combine olive oil, garlic powder, cumin, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture evenly over each chicken breast.
03 - Place chicken on preheated grill. Cook for 6 to 7 minutes per side until internal temperature reaches 165°F.
04 - During the final 2 minutes of grilling, top each breast with ¼ cup salsa verde and one slice pepper jack cheese. Close grill lid to allow cheese to melt completely.
05 - Remove chicken from grill and let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges. Add avocado slices and diced tomatoes if desired.

# Expert Advice:

01 -
  • The spice rub creates this incredible crust that locks in every drop of moisture
  • That moment when the pepper jack starts bubbling over the salsa verde is pure kitchen joy
  • Everything cooks in under 30 minutes but tastes like you spent all day at the stove
02 -
  • Cold chicken sticks to the grill like crazy, so let it sit out for 20 minutes before grilling
  • The spice mix tastes ten times better if you let it sit on the chicken for at least an hour
  • Pound thicker parts of the breast so everything cooks evenly without drying out
03 -
  • Keep a spray bottle of water nearby for flare-ups when the cheese starts dripping
  • Let the cheese melt completely before removing from the grill for that restaurant-quality presentation

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