Grilled Salsa Verde Chicken (Printable)
Juicy grilled chicken breasts with zesty salsa verde and melted pepper jack cheese in a flavorful Tex-Mex style.
# 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 - 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
# 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 ¼ cup salsa verde and a slice of pepper jack cheese. Close grill lid to melt cheese.
05 - Remove chicken from grill and let rest for 5 minutes to allow juices to redistribute.
06 - Top with fresh cilantro and serve with lime wedges. Add avocado slices and diced tomatoes if desired.
# Expert Hints:
01 -
- The spice rub creates this incredible crust that locks in all the juices
- Everything comes together in under 40 minutes with almost zero active cooking time
02 -
- Closing the grill lid completely is crucial for melting the cheese without overcooking the chicken
- Letting the meat rest is non-negotiable if you want juicy chicken instead of dry disappointment
03 -
- Pound thicker parts of the chicken breasts so everything cooks at the same speed
- Keep a spray bottle of water handy for any sudden flare-ups from the olive oil