Grilled Salsa Verde Chicken

The first time I made this chicken was during a random Tuesday summer dinner when my neighbor brought over a jar of homemade salsa verde. I threw it on some grilled chicken I had going, added whatever cheese was in the fridge, and everyone went quiet. That happy accident became the most requested thing at my house all season long.

Last summer I made this for a crowd of eight people, doubling everything and praying the grill could handle it. Watching everyone build their own plates with extra toppings and hearing that first collective mmm sound is exactly why I keep cooking.

Ingredients

• 4 boneless, skinless chicken breasts: Pound them to even thickness so they cook uniformly
• 2 tablespoons olive oil: Helps the spices adhere and creates beautiful grill marks
• 1 teaspoon garlic powder: Distributes garlic flavor evenly without burning
• 1 teaspoon ground cumin: Adds that essential Tex-Mex backbone
• ½ teaspoon smoked paprika: Gives a subtle smoky depth even if you are using a gas grill
• 1 teaspoon kosher salt: Enhances all the other flavors
• ½ teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference
• 1 cup salsa verde: Store-bought works perfectly but homemade adds something special
• 4 slices pepper jack cheese: Pepper jack melts beautifully and adds just enough kick
• ¼ cup fresh cilantro, chopped: Brightens everything up against the rich cheese
• 1 lime, cut into wedges: That squeeze of acid cuts through the cheese perfectly

Instructions

Fire up the grill:

Get your grill to medium-high heat, around 400°F, and clean those grates while you are at it.

Season the chicken:

Pat those chicken breasts dry, mix all your spices with the olive oil, and rub it all over every piece.

Get grilling:

Cook for 6 to 7 minutes per side until you hit 165°F internally, but do not flip too early.

Add the good stuff:

Pile on that salsa verde and pepper jack during the last 2 minutes, then close the lid and watch the magic happen.

Let it rest:

Give the chicken 5 minutes off the heat so all those juices redistribute back into the meat.

Finish it off:

Scatter fresh cilantro on top and serve with lime wedges for squeezing.

Save

This recipe became my go-to the summer my sister got married and I was responsible for feeding the wedding party while everyone got ready. It was chaos, but this chicken saved the day.

Making It Your Own

I have tried different spice combinations but always come back to this exact blend because it hits every note. Sometimes I add a pinch of chili powder if I want more heat.

The Perfect Sides

Mexican rice, grilled corn on the cob, or even a simple green salad with lime dressing all work beautifully here. Just keep things fresh to balance the rich cheese.

Grilling Tips

Hot spots are real, so rotate your chicken halfway through cooking on each side. Position the thicker parts toward the hotter zones if you notice uneven cooking.

• Keep a spray bottle handy for flare-ups
• Have a clean platter ready for the cooked chicken
• Never reuse the same plate for raw and cooked meat

Save

Grill season is too short not to make this on repeat. Fire it up and invite people over.

Recipe Q&A

→ What grill temperature should I use?

Preheat your grill to medium-high heat, around 400°F (200°C), to ensure even cooking and flavorful sear marks.

→ How do I know when the chicken is done?

Use an instant-read thermometer to check for an internal temperature of 165°F (74°C) to ensure the chicken is fully cooked.

→ Can I marinate the chicken beforehand?

Yes, marinating the chicken in the spice mixture for up to 2 hours enhances flavors and tenderness.

→ What are good side options for this dish?

Mexican rice or grilled vegetables pair well and complement the flavors of the salsa verde and cheese.

→ Are there cheese alternatives I can use?

Monterey Jack or mozzarella work well if you prefer a milder cheese with similar melting qualities.