Grilled Salsa Verde Pepper Jack Chicken (Printable)

Tender grilled chicken with zesty salsa verde and melted pepper jack cheese creates a bold, smoky dish ready in 30 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 2 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp kosher salt
08 - 1/4 tsp black pepper

→ Salsa Verde

09 - 1 cup salsa verde (store-bought or homemade)
10 - 1 tbsp lime juice
11 - 1/4 cup chopped fresh cilantro

→ Cheese

12 - 4 slices pepper jack cheese (about 4 oz total)

→ Garnish

13 - 1/4 cup sliced green onions
14 - Lime wedges, for serving

# Directions:

01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry with paper towels. In a small bowl, combine olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over both sides of each chicken breast.
03 - Place chicken on the preheated grill. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
04 - During the final 2 minutes of grilling, spoon 2-3 tablespoons of salsa verde over each chicken breast. Top each with a slice of pepper jack cheese. Close the grill lid to allow cheese to melt completely.
05 - Remove chicken from grill and let rest for 3 minutes to retain juices. Drizzle with remaining salsa verde, then sprinkle with fresh cilantro and green onions. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The smoky heat from the grill plays perfectly with the cool tangy salsa verde
  • Ready in under 30 minutes but tastes like something from a restaurant
  • The melted pepper jack creates this incredible gooey crust everyone fights over
02 -
  • Pat the chicken really dry before seasoning or the rub won't stick properly
  • Don't add the salsa verde too early or it'll burn and turn bitter
  • Closing the grill lid is what makes the cheese melt into that perfect bubbly layer
03 -
  • Let the cheese melt with the lid closed for at least 2 full minutes
  • Room temperature chicken cooks more evenly than cold from the fridge

Go Back