Grilled Salsa Verde Chicken (Print Version)
Juicy grilled chicken breasts enhanced with zesty salsa verde and melted pepper jack cheese.
# 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 - 1/2 teaspoon smoked paprika
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Toppings
08 - 1 cup salsa verde
09 - 4 slices pepper jack cheese
10 - 1/4 cup fresh cilantro, chopped
11 - 1 lime, cut into wedges
→ Optional Garnishes
12 - 1 avocado, sliced
13 - 1/2 cup diced tomatoes
# Step-by-Step Guide:
01 - Preheat grill to medium-high heat (400°F).
02 - Pat chicken breasts dry. Combine olive oil, garlic powder, cumin, smoked paprika, salt, and pepper in a small bowl. Rub mixture evenly over each chicken breast.
03 - Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
04 - Top each breast with 1/4 cup salsa verde and a slice of pepper jack cheese during the last 2 minutes of grilling. Close lid to melt cheese.
05 - Remove chicken from grill and let rest for 5 minutes. Garnish with cilantro and serve with lime wedges, avocado slices, and diced tomatoes if desired.
# Expert Suggestions:
01 -
- The smoky charred flavor from the grill pairs perfectly with the tangy brightness of salsa verde
- Pepper jack adds just enough creaminess and subtle heat without overwhelming the dish
- Everything cooks in one go on the grill meaning less cleanup and more time enjoying your evening
02 -
- I once skipped letting the chicken rest and all those delicious juices ran out onto the cutting board making the meat noticeably drier
- Closing the grill lid completely after adding the cheese is what makes it melt evenly instead of just sliding off the chicken
03 -
- Pound thicker chicken breasts to an even thickness so they all finish cooking at the same time
- Let your grill preheat for at least 10 minutes with the lid closed to get consistent heat across the grates