Grilled Salsa Verde Pepper Jack Chicken (Printable Version)

Tender grilled chicken seasoned with smoky spices, topped with vibrant salsa verde and melted pepper jack cheese for a zesty, satisfying meal.

# What You'll Need:

→ Chicken Seasoning

01 - 4 boneless skinless chicken breasts (6 oz each)
02 - 2 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp kosher salt
08 - 1/4 tsp black pepper

→ Salsa Verde Topping

09 - 1 cup salsa verde
10 - 1 tbsp fresh lime juice
11 - 1/4 cup chopped fresh cilantro

→ Cheese and Garnishes

12 - 4 slices pepper jack cheese (4 oz total)
13 - 1/4 cup sliced green onions
14 - Lime wedges

# Preparation Steps:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry with paper towels. Combine olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in small bowl. Rub spice mixture evenly over both sides of each chicken breast.
03 - Place chicken on preheated grill. Cook for 5-7 minutes per side until internal temperature reaches 165°F and juices run clear.
04 - During final 2 minutes of grilling, spoon 2-3 tablespoons salsa verde over each chicken breast. Top with pepper jack cheese slice. Close grill lid to melt cheese.
05 - Remove chicken from grill and rest 3 minutes. Drizzle with remaining salsa verde. Sprinkle with fresh cilantro and green onions. Serve with lime wedges.

# Expert Tips:

01 -
  • The spice rub creates this beautiful crust that seals in all the juices
  • Everything happens on the grill so cleanup is practically nonexistent
  • That moment when the cheese starts melting over the salsa verde is pure magic
02 -
  • Dont skip patting the chicken dry or the seasoning will slide right off
  • Closing the grill lid during those last 2 minutes is what makes the cheese melt perfectly
  • The resting period is non-negotiable unless you want dry disappointing chicken
03 -
  • Room temperature chicken grills more evenly than cold from the fridge
  • Cilantro stems have tons of flavor so chop them right along with the leaves

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