Cheesy Pepper Jack Grilled Chicken (Printable)
Grilled chicken smothered in melted Pepper Jack and zesty salsa verde for a bold Tex-Mex weeknight meal.
# 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, 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 Steps:
01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow grates to heat thoroughly for proper 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 uniform paste forms.
03 - Coat each chicken breast evenly on both sides with the spice marinade, pressing gently so the seasoning adheres to the meat.
04 - Place the seasoned chicken onto the hot grill grates. Cook for 5 to 6 minutes per side until the internal temperature registers 165°F and juices run clear.
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 so the juices redistribute throughout the meat.
07 - Scatter chopped cilantro and diced red onion over each chicken breast. Serve alongside lime wedges for squeezing.
# Expert Advice:
01 -
- The salsa verde does double duty here, keeping the chicken incredibly moist while adding a tangy punch that makes people ask what your secret is.
- It looks like you spent all afternoon cooking but the whole thing comes together in about half an hour, which makes it the ultimate weeknight flex.
02 -
- If you put the cheese on too early it will burn or slide right off, so trust the timing and wait until those final two minutes before adding the salsa and cheese together.
- Letting the chicken rest is not optional here because those juices need to settle back into the meat, otherwise you end up with a dry breast swimming in a puddle on the cutting board.
03 -
- Pound the thick end of the chicken breast slightly before seasoning so the whole piece cooks at the same rate and you never have to choose between raw centers and dry tips.
- Shutting the grill lid when you add the cheese traps the heat and melts it faster, which means the chicken does not overcook while you wait for that perfect gooey layer.