Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup salsa verde (store-bought or homemade; see note below)
- 8 slices pepper jack cheese
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Fresh cilantro leaves, for garnish
- Optional: lime wedges for serving
Substitution tips: If you don’t have pepper jack cheese, Monterey Jack or even a mild cheddar with a sprinkle of chili flakes can work beautifully. For salsa verde, I love making my own with tomatillos, jalapeños, garlic, and lime juice—just like Mama Lou did—but a good-quality store-bought jar will do in a pinch.
Instructions
- Start by preheating your grill to medium-high heat, around 400°F. I like to light the coals early, just like Mama Lou did, so they have time to get that perfect smoky glow.
- While the grill heats up, pat your chicken breasts dry with paper towels. This helps the seasoning stick and ensures a beautiful sear.
- In a small bowl, mix together the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Rub this spice blend all over the chicken breasts, coating them evenly.
- Place the chicken on the grill. Cook for about 6-7 minutes on one side without moving, until grill marks form and the chicken releases easily from the grates.
- Flip the chicken and grill for another 5 minutes, then spoon salsa verde generously over each piece.
- Top each breast with two slices of pepper jack cheese. Close the grill lid for 2-3 minutes to allow the cheese to melt perfectly.
- Remove the chicken from the grill and let it rest for 5 minutes. Resting is key—I learned this from Mama Lou, who always said, “Let it breathe, Sofia, or the juices will run away!”
- Garnish with fresh cilantro leaves and serve with lime wedges on the side for a zesty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International