Grilled Salsa Verde Pepper Jack (Print Version)
Grilled chicken breasts with tangy salsa verde and melted pepper jack, perfect for a vibrant main dish.
# What You'll 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
# Directions:
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 a small bowl. Rub mixture evenly over each chicken breast.
03 - Place chicken on grill and cook for 6-7 minutes per side, or until internal temperature reaches 165°F.
04 - During the final 2 minutes of grilling, top each breast with 1/4 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, avocado slices, and diced tomatoes if desired.
# Expert Tips:
01 -
- The pepper jack and salsa verde combination creates an incredible creamy tangy balance that feels restaurant quality but comes together in under 40 minutes
- One pan meal that feeds a crowd without spending your whole evening at the stove
02 -
- I learned the hard way that adding the cheese too early makes it slide right off into the grill flames so wait until those final minutes
- Letting the chicken rest might feel like torture when you're hungry but it's the difference between juicy and dry meat
03 -
- Mixing the spice rub with a little lime juice before applying creates an almost instant marinade effect
- Salsa verde from a jar works perfectly but homemade with roasted tomatillos takes this to another level entirely