Grilled Salsa Verde Pepper Jack (Printable Version)
Tender grilled chicken with tangy salsa verde and melted pepper jack cheese, perfect for summer meals.
# 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 - 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:
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 small bowl. Rub mixture evenly over each chicken breast.
03 - Grill chicken 6-7 minutes per side until cooked through and internal temperature reaches 165°F.
04 - During final 2 minutes of grilling, top each breast with 1/4 cup salsa verde and slice of pepper jack cheese. Close grill lid to melt cheese.
05 - Remove chicken from grill and let rest 5 minutes. Garnish with fresh cilantro and serve with lime wedges, avocado slices, and diced tomatoes if desired.
# Expert Hints:
01 -
- The spice rub creates this incredible crust that locks in all the juices
- Ready in 35 minutes but tastes like you spent all day planning it
02 -
- I once skipped the resting step and lost all those juices onto the cutting board
- Closing the grill lid is what makes the cheese melt properly instead of just sliding off
03 -
- Marinating for even 30 minutes makes a huge difference if you have time
- Room temperature chicken grills more evenly than cold from the fridge