Description
A flavorful and easy grilled chicken recipe featuring boneless, skinless chicken breasts seasoned with a blend of spices, topped with tangy salsa verde and melted pepper jack cheese. Finished with fresh cilantro and lime wedges for a bright, zesty touch perfect for a quick weeknight dinner or casual summer cookout.
Ingredients
Scale
Chicken & Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings & Garnish
- 1 cup salsa verde
- 4 ounces pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure a hot cooking surface for perfect grilling.
- Coat Chicken: Rub both sides of the chicken breasts with olive oil to help the seasoning stick and prevent sticking to the grill.
- Season Chicken: Liberally season the chicken breasts with garlic powder, onion powder, ground cumin, chili powder, smoked paprika, salt, and black pepper on both sides.
- Grill Chicken: Place the chicken breasts on the grill and cook for 6-7 minutes per side, until the internal temperature reaches 165°F (75°C) ensuring the chicken is fully cooked and juicy.
- Add Salsa Verde: In the last few minutes of grilling, spoon salsa verde evenly over the top of each chicken breast for added flavor and moisture.
- Top with Cheese: Sprinkle shredded pepper jack cheese over the salsa-covered chicken breasts to add a spicy, creamy melt.
- Melt Cheese: Close the grill lid and allow the cheese to melt for 1-2 minutes, creating a gooey cheesy topping.
- Remove and Plate: Remove the chicken from the grill and transfer it to a serving plate carefully.
- Garnish: Sprinkle freshly chopped cilantro evenly over the melted cheese and salsa for a fresh herbal note.
- Serve: Serve the grilled chicken with lime wedges on the side for guests to squeeze fresh lime juice over the top.
- Enjoy: Enjoy your delicious grilled salsa verde pepper jack chicken immediately while warm and flavorful.
Notes
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Use fresh lime wedges to add bright acidity right before eating.
- For a milder dish, substitute pepper jack cheese with Monterey Jack or mozzarella.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or grill.
- Adjust chili powder amount to control heat level.
