Name: Grilled Salsa Verde Pepper Jack Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 12 ounces salsa verde; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon cumin; 1 teaspoon salt (or more, to taste); 1 teaspoon freshly ground black pepper; 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts); 4 slices pepper Jack cheese (or as desired); Fresh cilantro, finely minced (optional, for garnishing); Lime wedges (optional, for serving)

Jump to Recipe

Get ready to win over your taste buds with Grilled Salsa Verde Pepper Jack Chicken! This dish is pure weeknight magic, loaded with zesty salsa verde, the irresistible ooze of pepper Jack cheese, and a punch of bright lime. Each juicy bite taps into smoky, tangy, and just-spicy-enough flavor that’s perfect for summer cookouts or cozy indoor grilling. Whether you’re feeding a crowd or just looking to shake up your chicken routine, Grilled Salsa Verde Pepper Jack Chicken brings together freshness and indulgence for a meal that’s as easy as it is unforgettable.

Grilled Salsa Verde Pepper Jack Chicken Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines thanks to a simple lineup of must-have ingredients, each one playing a starring role in the final flavor symphony. Let’s take a closer look at what you’ll need—and why these tasty picks work so well together to make Grilled Salsa Verde Pepper Jack Chicken a crowd-pleasing favorite.

Chicken breasts: Thin-sliced, boneless and skinless, these cook quickly and soak up all the marinade magic.
Salsa verde: The green sauce does double duty as marinade and flavor bomb; opt for Trader Joe’s or your favorite tangy store brand.
Olive oil: Adds richness to the marinade and helps keep the chicken juicy as it grills.
Lime juice: Awakens every bite with a hit of fresh citrus, balancing the smoky and spicy flavors.
Cumin: Brings a little earthiness and warmth—just what you want in this Southwest-inspired dish.
Salt: Essential for drawing out the best in each ingredient; adjust to taste.
Black pepper: Freshly ground is best for a gentle kick and plenty of freshness.
Pepper Jack cheese: Melts beautifully over the grilled chicken, adding spice and creaminess in one glorious layer.
Fresh cilantro: The ideal optional finish—herbaceous and bright!
Lime wedges: Squeeze over just before serving for another pop of lively citrus.

How to Make Grilled Salsa Verde Pepper Jack Chicken

Step 1: Whip Up the Flavor-Packed Marinade

Grab your largest mixing bowl and pour in the salsa verde, olive oil, freshly squeezed lime juice, ground cumin, salt, and pepper. Give it a good stir until everything is perfectly blended. This simple step is your shortcut to maximum flavor—don’t rush it!

Step 2: Marinate the Chicken

Slide your thin-sliced chicken breasts into the bowl and toss them around until they’re all thoroughly coated in that bright green marinade. Pop a lid or some plastic wrap over the bowl and let it chill in the fridge for at least 30 minutes (or up to 2 hours for even deeper flavor). The acids and spices get right into the meat, so you’re promised bold bites later.

Step 3: Fire Up the Grill

About 10 minutes before you’re ready to grill, crank your grill to medium-high heat. This ensures you’ll get a gorgeous sear on the chicken without sacrificing juiciness. If you’re using an indoor grill pan, preheat it now so it’s roaring hot and ready.

Step 4: Grill to Juicy Perfection

Pick the chicken out of the marinade (let any excess drip off) and place each piece directly onto the hot grates. Discard any leftover marinade. Grill for 4 to 5 minutes on the first side, then flip and grill another 4 to 5 minutes, watching for lovely grill marks and making sure the interiors reach 165°F.

Step 5: Add Pepper Jack Cheese

In the final minute of grilling, lay a slice of pepper Jack cheese on each chicken breast. Lower the grill lid, let the cheese melt into a bubbly blanket, and take a moment to enjoy the irresistible aroma as Grilled Salsa Verde Pepper Jack Chicken comes to life.

Step 6: Rest and Garnish

Once the cheese is gloriously gooey, transfer the chicken to a platter. Let it rest for a couple of minutes before showering everything with fresh minced cilantro and an extra wedge of lime if you like. Now you’re ready to serve!

How to Serve Grilled Salsa Verde Pepper Jack Chicken

Garnishes

Top your Grilled Salsa Verde Pepper Jack Chicken with a fresh flurry of chopped cilantro—a dash of green brings color and brightness, cutting through the richness of the cheese. Don’t forget a good squeeze of lime just before serving; you’ll love how it wakes up all the flavors.

Side Dishes

This dish plays nicely with sides of all sorts. Try it next to cilantro-lime rice, a heap of grilled veggies, or even tucked into warm tortillas for a taco twist. Classic black beans, a crisp garden salad, or a scoop of avocado salsa take things to the next level—let your cravings be your guide!

Creative Ways to Present

Impress your family or guests by slicing the chicken and arranging it on a platter with extra salsa verde drizzled over the top. For party vibes, serve mini portions on tostadas or in slider buns. Or, let Grilled Salsa Verde Pepper Jack Chicken take center stage in salads, wraps, or grain bowls for a vibrant, customizable feast.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Grilled Salsa Verde Pepper Jack Chicken in an airtight container in the fridge for up to 3 days. The flavors will continue to mingle and deepen, making tomorrow’s lunch just as mouthwatering as dinner.

Freezing

This chicken also freezes beautifully! Simply cool the cooked chicken completely, wrap each piece individually (with cheese), and freeze for up to 2 months. Thaw overnight in the fridge for the best texture, then reheat as needed.

Reheating

To reheat your Grilled Salsa Verde Pepper Jack Chicken, place it in a covered skillet over medium-low heat with a splash of water or extra salsa verde until warmed through. Alternatively, microwave in short bursts, checking often to keep the cheese gooey and the chicken juicy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs bring even more juiciness and flavor to Grilled Salsa Verde Pepper Jack Chicken. Just adjust cooking times as needed, since thighs may take a bit longer to cook than thin-sliced breasts.

Which salsa verde should I choose?

Trader Joe’s salsa verde is a reliable zesty favorite, but any store-bought or homemade salsa verde will work. Look for one that’s vibrant, not too salty, and packs a good dose of tang and heat to complement the cheese.

Can I make this recipe without a grill?

Definitely! A grill pan or even an oven broiler work great. Just keep an eye on cooking times—what matters most is juicy chicken and melty cheese, no matter the method.

What if I don’t like cilantro?

Feel free to skip the cilantro garnish or swap it for finely chopped scallions, parsley, or even a bit of thinly sliced radish for extra crunch and color.

How spicy is Grilled Salsa Verde Pepper Jack Chicken?

The spice level depends on your salsa verde and cheese selection. Regular pepper Jack offers moderate heat, but you can always dial it up with a hotter salsa or down with plain Monterey Jack. Customize it to match your taste buds!

Final Thoughts

If you’re ready to take your weeknight chicken to a whole new level, Grilled Salsa Verde Pepper Jack Chicken is your ticket. It’s bold, simple, and has that wow factor—perfect for sharing with the people you love. Fire up the grill and dig in!

Grilled Salsa Verde Pepper Jack Chicken Recipe

★★★★★

5.2 from 24 reviews

Author: anna
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Grilled Salsa Verde Pepper Jack Chicken recipe combines zesty salsa verde marinade with tender grilled chicken topped with melted pepper Jack cheese. A perfect dish for a quick and flavorful weeknight dinner or weekend barbecue.

Instructions

Mix Marinade: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
Marinate Chicken: Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Preheat Grill: Preheat the grill to medium-high heat.
Grill Chicken: Remove the chicken from the marinade and discard any remaining marinade. Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
Add 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.
Rest and Serve: Remove the chicken from the grill and let rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges, if desired.