Cheesy Grilled Pepper Jack Chicken (Printable)
Tender grilled chicken topped with melty Pepper Jack and zesty salsa verde for a Tex-Mex weeknight dinner.
# What You’ll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts
→ Seasoning Blend
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 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
# Directions:
01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow grates to preheat for even 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 both sides of each chicken breast evenly with the seasoning paste, ensuring full coverage for consistent flavor.
04 - Place the seasoned chicken breasts on the preheated grill. Cook for 5 to 6 minutes per side until the internal temperature reaches 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. 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 - Finish with chopped fresh cilantro and finely diced red onion. Serve alongside lime wedges for squeezing over the top.
# Expert Tips:
01 -
- That moment when Pepper Jack goes all bubbly and golden over salsa verde is basically edible joy
- Twenty minutes from grill to table means you can pretend you had a plan all along
02 -
- Lifting the grill lid repeatedly to check the cheese is how you end up with dry chicken and annoyed dinner guests
- Salsa verde on a gas grill can flare up, so have a water bottle handy and place chicken carefully
03 -
- Pounding thicker chicken breasts to even thickness prevents the thin parts from drying out while thick parts finish cooking
- Let the chicken rest uncovered so the cheese sets slightly instead of sliding right off when you cut it