Grilled Salsa Verde Pepper Jack Chicken (Printable)

Juicy grilled chicken smothered in salsa verde and melted Pepper Jack cheese with bold Tex-Mex flavors.

# 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 It:

01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow grates to fully preheat 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 smooth paste forms.
03 - Coat each chicken breast evenly on both sides with the spice marinade, pressing gently to adhere the seasoning.
04 - Place chicken onto the hot grill and cook for 5 to 6 minutes per side until fully cooked through and juices run clear. Confirm an internal temperature of 165°F with a meat thermometer.
05 - During the final 2 minutes of grilling, spoon 2 to 3 tablespoons of salsa verde over each breast and lay a slice of Pepper Jack cheese on top. Close the grill lid and allow the cheese to melt completely.
06 - Transfer chicken off the grill and let it rest for 5 minutes so the juices redistribute before slicing.
07 - Scatter chopped cilantro and diced red onion over each piece and serve alongside fresh lime wedges.

# Tips from dashanddishes:

01 -
  • The spice rub comes together with pantry staples you probably already have, no special shopping required.
  • Melting Pepper Jack directly on the grill creates this incredible gooey crust that makes everyone at the table go quiet.
  • It is naturally gluten free, so you can serve it to almost anyone without a second thought.
02 -
  • Do not skip the rest period or you will lose half the juices onto your cutting board the moment you slice in.
  • Adding the salsa verde and cheese too early will cause the cheese to burn before the chicken finishes cooking.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so the thin end does not dry out while the thick end finishes cooking.
  • Marinate the chicken in the spice paste overnight and you will be rewarded with flavor that penetrates all the way to the center.

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