Pepper Jack Salsa Verde Chicken (Printer-friendly)

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

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts

→ 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 salt
07 - 1/4 teaspoon black pepper

→ Toppings

08 - 1 cup salsa verde, store-bought or homemade
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 heat 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 uniform 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 and cook for 5 to 6 minutes per side. The chicken is done when juices run clear and the internal temperature reaches 165°F.
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 piece. 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 before serving.
07 - Scatter chopped cilantro and diced red onion over each chicken breast. Serve alongside fresh lime wedges.

# Expert Hints:

01 -
  • The spice rub takes two minutes to throw together but tastes like you marinated all day.
  • Melting Pepper Jack directly on the grill creates that irresistible cheesy crust everyone fights over.
02 -
  • If your chicken breasts are thick on one end, pound them flat or butterfly them, otherwise the thin end dries out before the thick end cooks through.
  • Keep the grill lid closed when melting the cheese, as trapped heat is the only reliable way to get even melting without overcooking the meat beneath.
03 -
  • Oil the grill grates with a folded paper towel dipped in oil and grabbed with tongs right before laying down the chicken to prevent sticking.
  • If you cannot grill outdoors, a cast iron grill pan on high heat with a foil tent for the cheese melting step works nearly as well.

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