Pepper Jack Salsa Verde Chicken (Printable)
Juicy grilled chicken topped with melty Pepper Jack cheese and zesty salsa verde, ready in 35 minutes.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
→ Toppings
08 - 1 cup salsa verde, store-bought or homemade
09 - 4 slices Pepper Jack cheese
→ Garnish
10 - 1/4 cup fresh cilantro, chopped
11 - 1 small red onion, finely diced
12 - Lime wedges for serving
# Directions:
01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat for optimal searing.
02 - In a small mixing bowl, combine the olive oil, ground cumin, garlic powder, smoked paprika, kosher salt, and black pepper. Stir until a uniform paste forms.
03 - Coat both sides of each chicken breast evenly with the spice marinade, pressing gently to adhere the seasoning to the meat.
04 - Place the seasoned chicken breasts on the hot grill. Cook for 5 to 6 minutes per side until the internal temperature reaches 165°F and juices run clear.
05 - During the final 2 minutes of grilling, spoon 2 to 3 tablespoons of salsa verde over each chicken breast. Lay one slice of Pepper Jack cheese on top of each, then close the grill lid to allow the cheese to melt completely.
06 - Transfer the chicken off the grill and let it rest for 5 minutes to allow the juices to redistribute throughout the meat.
07 - Scatter chopped cilantro and diced red onion over each chicken breast. Serve with fresh lime wedges alongside rice, tortillas, or roasted vegetables.
# Expert Advice:
01 -
- Salsa verde and Pepper Jack are a dream team that makes you look like you tried way harder than you actually did.
- The spice rub comes together in about sixty seconds flat, which means dinner can be on the table in well under an hour.
02 -
- If you rush and skip the resting step, all those delicious juices will pour right onto your cutting board instead of staying inside the chicken where they belong.
- Check your store-bought salsa verde label for hidden gluten or added sugars, because not all brands are created equal.
03 -
- Pound the thickest part of each breast down to an even thickness before seasoning, because nobody wants half the chicken dried out while the other half finishes cooking.
- Close the grill lid when melting the cheese and step away, because trapped heat melts it faster and more evenly than you ever could with the lid open.