Grilled Salsa Verde Chicken (Printable)
Succulent grilled chicken topped with salsa verde and melted pepper jack cheese for a flavorful main dish.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon ground cumin
05 - ½ teaspoon smoked paprika
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper
→ Toppings
08 - 1 cup salsa verde
09 - 4 slices pepper jack cheese
10 - ¼ cup fresh cilantro, chopped
11 - 1 lime, cut into wedges
→ Optional Garnishes
12 - 1 avocado, sliced
13 - ½ cup diced tomatoes
# Steps:
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 ¼ 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 Advice:
01 -
- The spice rub creates this incredible crust that locks in all those chicken juices
- That moment when the pepper jack starts bubbling over the salsa verde is absolute magic
- Everything cooks on the grill so there is practically zero cleanup afterward
02 -
- Cheese can slide right off the grill if you add it too early, so wait until the chicken is almost done
- An instant-read thermometer saves you from the tragic fate of dry overcooked chicken
- The resting period is just as important as the cooking time, so do not skip it
03 -
- Pound the thicker end of each breast gently so they are all the same thickness
- Double the spice rub and save half in a jar for next time