Grilled Salsa Verde Chicken (Printable Version)

Juicy grilled chicken topped with salsa verde and melted pepper jack cheese for a flavorful summer 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 - ½ teaspoon smoked paprika
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper

→ Toppings

08 - 1 cup salsa verde
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 - Heat grill to medium-high, approximately 400°F.
02 - Pat chicken breasts dry and rub evenly with olive oil mixture containing garlic powder, cumin, smoked paprika, salt, and pepper.
03 - Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F.
04 - Top each breast with ¼ cup salsa verde and one slice pepper jack cheese during final 2 minutes. Close lid to melt cheese.
05 - Let chicken rest 5 minutes before serving. Garnish with cilantro and lime wedges, plus avocado and tomatoes if desired.

# Expert Hints:

01 -
  • The spice rub creates this incredible crust that locks in all the juices while the salsa verde keeps everything ridiculously moist
  • It comes together in under 40 minutes but tastes like you spent all day planning it
02 -
  • Never cut into your chicken immediately after grilling or all those delicious juices will run out onto your plate
  • If your chicken breasts are really thick, pound them to even thickness or they will cook unevenly
03 -
  • Let the chicken sit at room temperature for 20 minutes before grilling so it cooks more evenly
  • Make extra spice rub and store it in an airtight container for future recipes

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