Name: Grilled Salsa Verde Pepper Jack Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 ½ pounds thin-sliced boneless skinless chicken breasts; 12 ounces salsa verde (Trader Joe’s is recommended); 3 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon cumin; 1 teaspoon salt (or more to taste); 1 teaspoon freshly ground black pepper; 4 slices pepper Jack cheese (or as desired); Fresh cilantro, finely minced (optional, for garnishing); Lime wedges (optional, for serving)

Jump to Recipe

If you’re looking for a dish that’s easy to pull together yet absolutely bursting with personality, Grilled Salsa Verde Pepper Jack Chicken is about to become your new summertime hero. Picture tender, juicy chicken breasts soaking up a zesty salsa verde marinade, then sizzling on the grill until perfectly charred, all crowned with a spicy, melty blanket of pepper Jack cheese. This recipe is a celebration of bold flavors and simple ingredients, making it as perfect for casual backyard dinners as it is for a low-fuss weeknight meal. Whether you’re a grilling enthusiast or just want something special without the fuss, Grilled Salsa Verde Pepper Jack Chicken is poised to win hearts and appetites alike.

Grilled Salsa Verde Pepper Jack Chicken Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient for Grilled Salsa Verde Pepper Jack Chicken brings its own magic to the plate, transforming staple flavors into something vibrant and crave-worthy. Don’t skip any—every component is essential to getting that mouthwatering balance of tang, spice, and freshness.

Chicken Breasts (1 ½ pounds, thin-sliced boneless skinless): Opt for even, thin cuts for quick, juicy grilling every time.
Salsa Verde (12 ounces): The star of the marinade, this tangy, herby sauce imparts bold, unmistakable personality—go for a good-quality jar like Trader Joe’s if possible.
Olive Oil (3 tablespoons): Helps the marinade stick and keeps the chicken wonderfully moist on the grill.
Lime Juice (2 tablespoons): Adds a punch of brightness and a hint of acidity that wakes up all the flavors.
Cumin (1 teaspoon): Just the right touch of earthy spice to ground the salsa’s tang.
Salt (1 teaspoon, or more to taste): Enhances all the other flavors—taste and adjust as you go.
Black Pepper (1 teaspoon, freshly ground): A bit of fresh spice boosts complexity in the marinade.
Pepper Jack Cheese (4 slices): Don’t skimp! Melts lusciously over hot chicken for that cheesy, spicy finish.
Fresh Cilantro (finely minced, optional): Offers a hit of herbal freshness and gorgeous color as a garnish.
Lime Wedges (optional): Perfect for squeezing extra citrus right before serving.

How to Make Grilled Salsa Verde Pepper Jack Chicken

Step 1: Prepare the Flavor-Packed Marinade

Start by combining the salsa verde, olive oil, fresh lime juice, cumin, salt, and pepper in a mixing bowl. Whisk it all together until smooth—this zesty mixture will infuse every bite of chicken with lively flavors that balance smokiness, tang, and earthiness.

Step 2: Marinate the Chicken to Perfection

Place your thinly sliced chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade all over, ensuring each piece is thoroughly coated. Seal it tight (or cover the dish) and refrigerate for at least 30 minutes. If you can swing an hour or two, the flavor payoff is incredible—just enough time for the chicken to become tender and deeply seasoned.

Step 3: Grill Until Smoky and Golden

Fire up your grill to medium-high heat. Take the chicken out of the marinade, letting the extra drip off, and place each piece on the hot grates. Grill for about 6 to 7 minutes per side, flipping once, until the chicken is cooked through and has those irresistible grill marks. You’re aiming for an internal temperature of 165°F—it’s the surest way to juicy, safe chicken.

Step 4: Top with Pepper Jack Cheese

Just as the chicken is finishing, lay a slice of pepper Jack cheese over each breast. Close the grill lid for a minute or two to let the cheese melt into a creamy, spicy topping. This simple step transforms Grilled Salsa Verde Pepper Jack Chicken into something restaurant-worthy every single time.

Step 5: Serve Up and Savor

Take the chicken off the grill, give it a moment to rest, then scatter some freshly chopped cilantro and a spritz of lime juice over the top. The garnishes not only look stunning but also add layers of freshness and brightness that make each bite pop.

How to Serve Grilled Salsa Verde Pepper Jack Chicken

Garnishes

Add an extra flourish by piling on a handful of minced fresh cilantro and a few wedges of lime. These touches create a lively contrast to the creamy cheese and tangy salsa, making every serving of Grilled Salsa Verde Pepper Jack Chicken both beautiful and irresistible.

Side Dishes

This dish begs for simple, summery sides. Consider a pile of fluffy cilantro-lime rice, grilled corn on the cob, or a crunchy slaw—all perfect companions for soaking up extra salsa verde and balancing the slight heat of pepper Jack cheese.

Creative Ways to Present

If you want to take things up a notch, slice the chicken and tuck it into warm tortillas for instant tacos or layer it over a zesty salad with black beans and avocado. Grilled Salsa Verde Pepper Jack Chicken is versatile enough for sandwiches, grain bowls, or even as a bold topping for nachos at your next gathering.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Grilled Salsa Verde Pepper Jack Chicken to room temperature before popping it in an airtight container. It will keep in the fridge for up to 3 days, staying moist and flavorful for easy lunches or dinners on the go.

Freezing

You can freeze cooked chicken (before or after adding cheese) for up to 2 months. Wrap the breasts individually in plastic wrap or foil, then place in a freezer bag. Let thaw overnight in the fridge for best texture and full flavor when ready to reheat.

Reheating

To reheat, gently warm the chicken in a covered skillet over medium-low heat or in the oven at 325°F until heated through. Add a fresh sprinkle of cheese or a drizzle of salsa verde right before serving to recapture that melty, punchy goodness.

FAQs

Can I make Grilled Salsa Verde Pepper Jack Chicken ahead of time?

Absolutely! Marinate the chicken a day in advance, then grill it when you’re ready. You can also grill and store in the fridge, then gently reheat with some extra cheese when it’s time to serve.

What if I don’t have a grill?

No grill? No problem! Cook the marinated chicken on a stovetop grill pan or under the broiler in your oven. The flavors shine through just as beautifully, and you’ll still get that golden, cheesy finish.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully in this recipe. They’re a bit juicier and more forgiving—just adjust grilling time to ensure they’re cooked through.

Is there a substitute for pepper Jack cheese?

If you’re not a fan of spicy cheese, try Monterey Jack or even mozzarella for a milder yet still creamy topping. For a different spin, sharp cheddar or sliced provolone both melt nicely.

How spicy is this dish?

Grilled Salsa Verde Pepper Jack Chicken has a gentle heat that shouldn’t overwhelm most palates, thanks to the combination of mild salsa verde and pepper Jack. For more heat, add some sliced jalapeños on top, or dial it back with a milder cheese and salsa.

Final Thoughts

If you’re ready for an easy grilling recipe with layers of vibrant flavor, you absolutely need to try Grilled Salsa Verde Pepper Jack Chicken. It’s the kind of dish that makes you look forward to dinner, and it never fails to wow both family and friends. Fire up the grill and give this one a shot—it might just become the star of your recipe rotation!

Grilled Salsa Verde Pepper Jack Chicken Recipe

★★★★★

5 from 17 reviews

Author: Lila
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Grilled Salsa Verde Pepper Jack Chicken recipe combines tender chicken breasts marinated in a zesty salsa verde mixture, grilled to perfection, and topped with gooey pepper Jack cheese. A burst of flavors in every bite!

Instructions

Prepare the Marinade: In a bowl, mix together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Whisk until well combined.
Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the salsa verde marinade over the chicken, ensuring each breast is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate (preferably 1-2 hours for more flavor).
Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
Add the Cheese: During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
Serve: Once the chicken is cooked and the cheese is melted, remove it from the grill. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican