Grilled Salsa Verde Chicken (Printable version)

Tender grilled chicken topped with salsa verde and melted pepper jack cheese, bursting with summer flavors.

# List of ingredients:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • The spice rub creates this incredible crust that locks in all the juices
  • Melting pepper jack over tangy salsa verde is the flavor combination I never knew I needed
  • Everything happens on the grill so cleanup is practically nonexistent
02 -
  • Closing the grill lid after adding the cheese is the trick to getting it perfectly melted without burning the chicken
  • Letting the meat rest is not optional those juices will run right out if you cut too soon
  • Salsa verde can vary in heat so taste yours first and adjust the spice rub accordingly
03 -
  • Pound the thicker end of each chicken breast to match the thinner end so everything finishes cooking at the same time
  • Keep a spray bottle of water handy for any flare ups from the olive oil dripping onto the coals or burners

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