Grilled Salsa Verde Chicken (Print version)
Juicy grilled chicken topped with salsa verde and melted pepper jack cheese, perfect for summer dining.
# 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 (store-bought or homemade)
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
# How to make it:
01 - Preheat your grill to medium-high heat (about 400°F).
02 - Pat the chicken breasts dry. In a small bowl, combine olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Rub this mixture evenly over each chicken breast.
03 - Grill the chicken for 6–7 minutes per side, or until cooked through and internal temperature reaches 165°F.
04 - In the last 2 minutes of grilling, top each breast with 1/4 cup salsa verde and a slice of pepper jack cheese. Close the grill lid to melt the cheese.
05 - Remove chicken from the grill and let it rest for 5 minutes.
06 - Garnish with fresh cilantro and serve with lime wedges, avocado slices, and diced tomatoes if desired.
# Expert suggestions:
01 -
- The spice rub creates this incredible crust that seals in all the juices
- Salsa verde and pepper jack together are like a flavor party you didnt know you needed
- Everything happens on the grill so minimal cleanup on hot summer nights
02 -
- Cold chicken breasts stick to the grill like crazy so let them sit at room temp for 20 minutes before grilling
- Adding the salsa verde too early makes it burn and get bitter so wait until those final 2 minutes
- An instant-read thermometer is your best friend here because perfectly cooked chicken makes all the difference
03 -
- Pound the thicker end of each breast gently so theyre even thickness throughout
- Oil your grill grates right before putting the chicken on to prevent sticking disasters