Grilled Salsa Verde Chicken (Print)

Tender grilled chicken breasts enhanced by salsa verde and melted pepper jack for a flavorful meal.

# 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
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:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry and rub evenly with olive oil mixture containing garlic powder, cumin, smoked paprika, salt, and pepper.
03 - Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
04 - Top each breast with 1/4 cup salsa verde and a slice of pepper jack cheese during the final 2 minutes. Close grill lid to melt.
05 - Remove chicken from grill and let rest for 5 minutes. Garnish with cilantro and serve with lime wedges, avocado, and tomatoes if desired.

# Expert Tips:

01 -
  • The spice rub creates a gorgeous crust that locks in juices while the grill adds that smoky depth you cant get from a pan
  • Melting the cheese directly on the chicken means every bite gets that creamy pepper kick without needing extra sauce
02 -
  • An instant-read thermometer is your best friend here because 165F internal temperature means perfectly safe juicy chicken every time
  • If your chicken breasts are uneven thickness pound the thicker end gently with a meat mallet so everything finishes cooking together
03 -
  • Brush a little oil on the grill grates right before adding the chicken to prevent sticking and get those picture-perfect marks
  • Let the salsa verde come to room temperature before topping the chicken so it melts into the cheese instead of cooling it down

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