Grilled Salsa Verde Chicken (Printer-Friendly)
Grilled chicken breasts with zesty salsa verde and melted pepper jack cheese, perfect for summer flavors.
# What You'll Need:
→ Chicken and Seasoning
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
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
# How to Make It:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry with paper towels. In a small bowl, whisk together olive oil, garlic powder, cumin, smoked paprika, salt, and black pepper. Rub the spice mixture evenly over all sides of each chicken breast.
03 - Place chicken on the preheated grill. Cook for 6-7 minutes per side, flipping once, until the internal temperature reaches 165°F when measured with an instant-read thermometer.
04 - During the final 2 minutes of grilling, spoon ¼ cup of salsa verde over each chicken breast and top with a slice of pepper jack cheese. Close the grill lid to allow the cheese to melt completely.
05 - Transfer chicken to a clean platter and let rest for 5 minutes to allow juices to redistribute. Garnish with chopped cilantro and serve immediately with lime wedges. Add avocado slices and diced tomatoes as desired.
# Expert Advice:
01 -
- The spice rub creates a beautiful crust that locks in moisture while the grill does all the hard work
- Melting pepper jack over salsa verde creates this incredible creamy tangy situation that makes plain grilled chicken seem boring forever
- Everything comes together in under 40 minutes but tastes like you spent all day planning it
02 -
- Closing the grill lid completely when melting the cheese is what makes it bubble and brown instead of just sitting there
- An instant-read thermometer saves you from the anxiety of cutting into the chicken to check doneness
- Letting the meat rest feels like torture when you're hungry but it's the difference between juicy chicken and dry disappointment
03 -
- Pound the chicken to even thickness before seasoning to ensure everything finishes cooking at the same time
- If your salsa verde is thick, thin it with a splash of lime juice so it spreads evenly over the chicken