Grilled Salsa Verde Chicken (Printable)

Tender grilled chicken topped with zesty salsa verde and melted pepper jack cheese, ideal for summer meals.

# What You Need:

→ Chicken Preparation

01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)
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

# Steps:

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 spice mixture evenly over each chicken breast, coating all sides.
03 - Place chicken on preheated grill. Cook for 6 to 7 minutes per side, or until internal temperature reaches 165°F when tested with an instant-read thermometer.
04 - During the final 2 minutes of grilling, spoon 1/4 cup salsa verde over each chicken breast. Top each with a slice of pepper jack cheese. Close grill lid and cook until cheese is melted and bubbly.
05 - Transfer chicken to a clean cutting board or platter. Let rest for 5 minutes to allow juices to redistribute. Garnish with fresh cilantro and serve with lime wedges. Add avocado slices and diced tomatoes if desired.

# Expert Advice:

01 -
  • The spice rub creates this incredible crust that locks in all the juices
  • Melting pepper jack directly on the grill makes everything wonderfully gooey
  • Ready in under 40 minutes but tastes like it came from a restaurant
02 -
  • Let the chicken rest before cutting into it or you'll lose all those delicious juices onto your plate
  • Salsa verde can burn if left too long under direct heat so add it in those final 2 minutes only
03 -
  • If your chicken breasts are really thick pound them to even thickness so they cook uniformly
  • Invest in an instant-read thermometer because overcooked dry chicken is tragic

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