Grilled Salsa Verde Chicken (Printable Version)

Juicy grilled chicken breasts topped with zesty salsa verde and melted pepper jack cheese for a flavorful meal.

# 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 Make:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry. In a small bowl, whisk together olive oil, garlic powder, cumin, smoked paprika, salt, and black pepper. Rub spice mixture evenly over each chicken breast, coating completely.
03 - Place chicken on preheated grill. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F.
04 - During the final 2 minutes of grilling, top each chicken breast with 1/4 cup salsa verde and one slice of pepper jack cheese. Close grill lid to allow cheese to melt completely.
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 Advice:

01 -
  • The spice rub creates this incredible crust that locks in juices while the salsa adds this bright tangy kick
  • Everything happens on the grill so cleanup is literally just a pair of tongs
  • That moment when the pepper jack starts bubbling over the salsa verde is pure summer magic
02 -
  • The chicken continues cooking while resting, so pull it off at 160°F and let it reach the final temperature on its own
  • Thicker breasts take longer, so pound them to even thickness or start the thicker pieces a few minutes early
  • Salsa verde can vary in heat, so taste it first and adjust your spice rub accordingly
03 -
  • Marinate the rubbed chicken for up to two hours in the refrigerator for deeper flavor penetration
  • Keep a spray bottle of water handy for flare-ups when the cheese starts dripping through the grates

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