Cheesy Grilled Pepper Jack Chicken (Printable)
Zesty grilled chicken smothered in melted Pepper Jack and salsa verde for a bold Tex-Mex dinner.
# 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 Make It:
01 - Set your grill or grill pan to medium-high heat, targeting approximately 400°F. Allow the grates to heat thoroughly for optimal 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 smooth paste forms.
03 - Coat each chicken breast evenly on both sides with the spice marinade, pressing gently to adhere the seasoning to the meat.
04 - Place the seasoned chicken onto the hot grill and 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 and lay a slice of Pepper Jack cheese on top. 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 - Scatter chopped cilantro and diced red onion over each chicken breast. Serve alongside lime wedges for squeezing over the top.
# Expert Tips:
01 -
- The spice rub comes together in about sixty seconds and makes you look like you planned way more than you actually did.
- Salsa verde and Pepper Jack are a power couple that bring heat, tang, and richness to every single bite.
- It is gluten free without trying, which means everyone at the table can dig in without a second thought.
02 -
- If you try to flip the chicken and it resists it is not ready yet, wait another minute and it will release naturally.
- Closing the grill lid when the cheese goes on is nonnegotiable because that trapped heat is what gives you a proper melt instead of a sad warm slice sitting on top.
03 -
- Oil the grill grates with a folded paper towel dipped in oil right before the chicken goes on and you will lose far less of your spice crust to sticking.
- Let the chicken rest on a cutting board tented loosely with foil because carrying over cooking will push the temperature up another few degrees while the juices settle.