Grilled Salsa Verde Chicken (Printable Version)
Tender grilled chicken paired with zesty salsa verde and melted pepper jack cheese, perfect for summer dining.
# 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 - ½ teaspoon smoked paprika
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper
→ Toppings
08 - 1 cup salsa verde (store-bought or homemade)
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
# 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 black pepper in a small bowl. Rub spice mixture evenly over each chicken breast.
03 - Place chicken on preheated grill. Cook for 6-7 minutes per side until internal temperature reaches 165°F.
04 - During the final 2 minutes of grilling, top each chicken breast with ¼ 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 Tips:
01 -
- The salsa verde keeps the chicken incredibly moist while it grills
- Pepper jack adds just the right amount of heat without overwhelming
- Everything cooks on the grill so cleanup is practically nonexistent
02 -
- Do not skip the resting period or the juices will run out onto the cutting board
- The cheese melts fast so keep a close eye during those final 2 minutes
- If your chicken breasts are thick pound them to even thickness first
03 -
- Look for salsa verde with tomatillos as the first ingredient
- Room temperature cheese melts faster and more evenly