Grilled Salsa Verde Pepper Jack Chicken (Printable)

Zesty grilled chicken topped with melty Pepper Jack and tangy salsa verde for a quick Tex-Mex dinner.

# What You’ll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ 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 freshly ground black pepper

→ Toppings

08 - 1 cup salsa verde
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

# How To Make:

01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to heat thoroughly for optimal searing.
02 - In a small mixing bowl, combine the olive oil, ground cumin, garlic powder, smoked paprika, salt, and black pepper. Stir until a smooth paste forms.
03 - Coat both sides of each chicken breast evenly with the spice mixture, pressing gently to adhere the marinade to the surface.
04 - Place the seasoned chicken onto 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 breast, close the grill lid, and 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 immediately with fresh lime wedges on the side.

# Expert Advice:

01 -
  • The spice rub comes together with pantry staples you probably already have on hand.
  • Melting the cheese directly on the grill creates this incredible bubbly crust that nobody can resist.
  • It is naturally gluten free so you can serve it to almost anyone without a second thought.
02 -
  • Do not rush the grill preheating because putting chicken on a cold grate guarantees sticking and tears off your beautiful spice crust.
  • Check your salsa verde label for gluten if you are cooking for someone with celiac sensitivity because some brands sneak in thickeners.
03 -
  • Pound thick chicken breasts to an even half inch thickness before seasoning and they will cook through evenly without drying out on the edges.
  • Shutting the grill lid when you melt the cheese traps just enough heat to get perfect bubbling without overcooking the meat underneath.

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