Grilled Salsa Verde Pepper Jack Chicken is a bold and flavorful dish perfect for warm-weather cooking. Juicy chicken breasts are marinated in tangy salsa verde, then grilled and topped with melty pepper jack cheese for a spicy, cheesy finish. It’s a quick and satisfying recipe ideal for weeknight meals or backyard gatherings.
Why You’ll Love This Recipe
- Bold Mexican-inspired flavor from salsa verde and cumin
- Juicy, tender grilled chicken every time
- Quick and easy to prepare with only 10 ingredients
- Perfect for grilling season—great for BBQs and outdoor dining
- Melty pepper jack cheese adds creamy heat
- Naturally gluten-free
- Low-carb and high-protein
- Family-friendly and crowd-pleasing
- Pairs well with many sides like rice, beans, or salads
- Customizable toppings like avocado, sour cream, or pico de gallo
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Thin boneless skinless chicken breasts
- Salsa verde (12 oz)
- Fresh lime juice
- Olive oil
- Cumin
- Salt
- Freshly ground black pepper
- Pepper jack cheese slices
- Fresh cilantro (for garnish)
- Fresh lime (for serving)
Directions
- Marinate the chicken: In a large bowl or resealable bag, mix the salsa verde, lime juice, olive oil, cumin, salt, and pepper. Add the chicken breasts and toss to coat. Marinate for at least 30 minutes, up to 4 hours, in the refrigerator.
- Preheat the grill: Heat your grill to medium-high heat. Oil the grates to prevent sticking.
- Grill the chicken: Remove chicken from the marinade, letting excess drip off. Grill for about 5–7 minutes per side, or until fully cooked and internal temperature reaches 165°F.
- Add cheese: During the last 1–2 minutes of grilling, place a slice of pepper jack cheese on each piece of chicken. Close the grill lid to melt the cheese.
- Garnish and serve: Remove from the grill and garnish with chopped fresh cilantro and lime wedges. Serve immediately.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 5–10 minutes
Total Time: 45 minutes
Variations
- Add spice with sliced jalapeños or hot salsa verde
- Swap cheeses like mozzarella, cheddar, or cotija for a different twist
- Use chicken thighs for extra juiciness
- Make it dairy-free by skipping the cheese or using a vegan alternative
- Serve in tacos or burritos for a handheld option
- Top with avocado or guacamole for added creaminess
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.
- Freezing: Freeze grilled chicken without cheese for up to 2 months. Thaw and reheat before serving, then add fresh cheese.
FAQs
Can I use store-bought salsa verde?
Yes, a jarred salsa verde works perfectly for this recipe and saves time.
What’s the best cut of chicken to use?
Thin boneless skinless chicken breasts cook quickly and evenly, but you can also use chicken thighs.
Can I cook this indoors?
Yes, you can use a grill pan or cast iron skillet on the stovetop for similar results.
Is this recipe spicy?
Pepper jack cheese adds a mild kick, but the overall dish is moderately spiced. Adjust with hot or mild salsa to your liking.
Can I make this recipe ahead of time?
Yes, marinate the chicken up to a day in advance, and grill just before serving.
What can I serve with this chicken?
Try rice, grilled vegetables, corn salad, or black beans for a full meal.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Always check labels to confirm.
Can I bake the chicken instead?
Yes, bake at 400°F for 20–25 minutes or until the chicken reaches 165°F, then add cheese during the last few minutes.
What if I don’t have pepper jack cheese?
Monterey Jack, cheddar, or any meltable cheese works as a substitute.
How do I prevent the chicken from drying out?
Don’t overcook. Use a meat thermometer to ensure doneness at 165°F.
Conclusion
Grilled Salsa Verde Pepper Jack Chicken is a simple yet flavorful recipe that delivers bold taste with minimal effort. With a tangy marinade and melty cheese finish, it’s the perfect choice for summer cookouts, family dinners, or quick weekday meals. Whether you serve it with sides or tuck it into tacos, it’s a guaranteed crowd-pleaser.
PrintGrilled Salsa Verde Pepper Jack Chicken
This Grilled Salsa Verde Pepper Jack Chicken is a juicy, flavor-packed grilling recipe perfect for spring and summer. Marinated in tangy salsa verde and lime, then topped with melty pepper jack cheese, this easy chicken dish is a bold, Mexican-inspired favorite!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20–30 minutes
- Yield: 45 minutes
- Category: 4 servings
- Method: Main Course
- Cuisine: Grilled
Ingredients
Meat:
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1 1/2 lbs boneless skinless chicken breasts, thin cut
Produce:
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1 lime (for juice and optional garnish)
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Fresh cilantro, chopped (for garnish)
Condiments:
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12 oz jar salsa verde
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2 tablespoons fresh lime juice
Oils & Vinegars:
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3 tablespoons olive oil
Spices:
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1 teaspoon ground cumin
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
Dairy:
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4 slices pepper jack cheese
Instructions
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In a large resealable bag or bowl, mix salsa verde, lime juice, olive oil, cumin, salt, and black pepper.
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Add chicken breasts, making sure they are fully coated. Marinate in the refrigerator for at least 30 minutes, preferably 2 hours.
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Preheat grill to medium-high heat. Oil the grates to prevent sticking.
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Remove chicken from marinade and grill for 5–7 minutes per side or until internal temperature reaches 165°F.
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In the last minute of grilling, top each chicken breast with a slice of pepper jack cheese and close the grill lid to melt.
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Remove from grill, garnish with fresh cilantro and lime wedges, and serve immediately.
Notes
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You can substitute Monterey Jack or cheddar if you prefer a milder cheese.
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Great served with rice, grilled veggies, or in tacos or burrito bowls.
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This recipe is naturally gluten-free.