Grilled Salsa Verde Chicken (Print)
Tender grilled chicken crowned with salsa verde and melted pepper jack, bursting with fresh Tex-Mex flavors.
# 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
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 Steps:
01 - Preheat grill to medium-high heat, approximately 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 - Place chicken on grill and cook for 6-7 minutes per side, or until internal temperature reaches 165°F.
04 - During the final 2 minutes of grilling, top each breast with 1/4 cup salsa verde and one slice pepper jack cheese. 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. Add avocado slices and diced tomatoes if desired.
# Expert Suggestions:
01 -
- The spice rub creates this incredible crust that locks in all the juices while the grill does its magic
- Pepper jack and salsa verde were meant to be together and the way the cheese melts into those charred edges is pure summer perfection
02 -
- Closing the grill lid completely is what makes the cheese melt properly instead of just sliding off the chicken
- An instant-read thermometer takes all the guesswork out and prevents you from serving dry chicken
03 -
- Letting the chicken rest before cutting into it is the difference between juicy meat and dry disappointment
- If your salsa verde is too thick thin it with a splash of lime juice so it spreads evenly