Grilled Salsa Verde Chicken (Printable View)
Juicy grilled chicken topped with salsa verde and melted pepper jack cheese for a flavorful summer meal.
# Ingredient List:
→ 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 Prepare:
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. Garnish with fresh cilantro and serve with lime wedges, avocado slices, and diced tomatoes if desired.
# Expert Suggestions:
01 -
- The spice rub creates a gorgeous crust that locks in juices while the grill adds that irresistible smoky depth
- That moment when the cheese melts into the salsa verde is basically edible magic
02 -
- Cold cheese takes forever to melt so let it sit at room temperature while the chicken grills
- Salsa verde can scorch on the grill so add it during the very last minutes and watch closely
03 -
- If your chicken breasts are uneven thickness pound them gently with a meat mallet for consistent cooking
- A thermometer beats guessing every single time and prevents overcooked disappointing chicken