Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (homemade or store-bought)
- 1 cup shredded Pepper Jack cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
For an extra kick, feel free to substitute or add jalapeños. And if Pepper Jack isn’t your thing, Monterey Jack or cheddar work beautifully as well.
Instructions
- Preheat your grill to medium-high heat. This usually takes about 10-15 minutes.
- Meanwhile, in a small bowl, combine the olive oil, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the chicken breasts.
- Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- During the last 2 minutes of cooking, spoon salsa verde over each chicken breast and sprinkle generously with Pepper Jack cheese. Close the grill lid to allow the cheese to melt.
- Remove the chicken from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
- Garnish with fresh cilantro and serve with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International