Grilled Salsa Verde Chicken (Printable)
Tender grilled chicken with zesty salsa verde and melted pepper jack cheese, perfect for a summer dinner.
# 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 - 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
# Directions:
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 ¼ cup salsa verde and a slice of pepper jack cheese during the last 2 minutes of grilling. Close grill lid to melt cheese.
05 - Remove chicken from grill and let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges, avocado slices, and diced tomatoes if desired.
# Expert Tips:
01 -
- The spice rub creates this beautiful crust that seals in all the juices
- Melting pepper jack over tangy salsa verde is basically magic
- Everything cooks on the grill so cleanup is practically nonexistent
02 -
- Pounding the chicken to even thickness prevents the thin ends from drying out before the thick center cooks through
- The salsa verde can make the cheese slide off, so press it down gently when you add it
03 -
- Let the grill get fully hot before starting, or the chicken will stick
- Oil the grates right before putting the chicken on, not while its preheating