Grilled Salsa Verde Pepper Jack (Printer-Friendly)
Juicy grilled chicken bursts with smoky flavor, creamy pepper jack, and a zesty salsa verde topping.
# What You’ll Need to Cook:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts (approximately 680 g total)
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon salt
09 -
0.5 teaspoon freshly ground black pepper
→ Toppings
10 -
120 g salsa verde
11 -
120 g pepper jack cheese, shredded
12 -
2 tablespoons fresh cilantro, finely chopped
13 -
1 lime, cut into wedges
# Steps to Prepare:
01 -
Set grill to medium-high heat to prepare for even, consistent cooking.
02 -
Rub both sides of each chicken breast with olive oil. Evenly coat all sides with garlic powder, onion powder, ground cumin, chili powder, smoked paprika, salt, and black pepper.
03 -
Arrange the seasoned chicken breasts on the hot grill. Cook for 6–7 minutes per side until the internal temperature reaches 75°C. Use a meat thermometer for accuracy.
04 -
Spoon salsa verde over each chicken breast during the final few minutes of grilling.
05 -
Top the salsa-covered chicken with shredded pepper jack cheese. Close the grill lid and melt cheese for 1–2 minutes until bubbly and gooey.
06 -
Remove chicken from the grill. Rest briefly on a serving plate. Sprinkle with freshly chopped cilantro.
07 -
Present chicken hot with lime wedges on the side for squeezing over the dish.
# Extra Cooking Tips:
01 -
Allow chicken to rest for a few minutes after grilling to retain maximum juiciness.
02 -
If desired, substitute salsa verde with homemade or store-bought tomatillo salsa for convenience.