Grilled Salsa Verde Pepper Jack Chicken (Printable Version)
Juicy grilled chicken topped with zesty salsa verde and melted pepper jack cheese for bold Tex-Mex flavor.
# What You 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
# How to Make It:
01 - Preheat your 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 pepper jack melts into all those little crevices creating pockets of spicy creaminess
- Something magical happens when salsa verde meets direct heat and chicken juices
02 -
- Cheese can slide right off into the grill grates so work quickly when adding it and keep that lid shut
- Salsa verde burns easily so only add it in those last couple minutes
03 -
- Pound thicker parts of the chicken breasts so they are even thickness
- Let the chicken come to room temperature for 20 minutes before grilling