Juicy grilled chicken breasts smothered with zesty salsa verde and molten, spicy pepper jack cheese—meet your new summertime staple: Grilled Salsa Verde Pepper Jack Chicken! This dish combines tender, smoky chicken with the bright punch of salsa verde and the irresistible melt of cheese, creating a meal that’s bursting with flavor and ridiculously simple to prepare. If you want a dinner guaranteed to wow your family or friends, you’ll want to make this one on repeat.

Grilled Salsa Verde Pepper Jack Chicken Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Every item in this list plays an important role—bringing bold flavor, texture, and color to your Grilled Salsa Verde Pepper Jack Chicken. The best part? You don’t need anything fancy or hard to find, just a handful of well-chosen staples.

Chicken Breasts: Boneless and skinless, these cook up juicy and stay super tender on the grill.
Salsa Verde: The star marinade! Use store-bought for speed or homemade for extra flair—either way, it provides tangy, herbaceous flavor.
Olive Oil: Helps the marinade cling to the chicken and keeps everything moist while grilling.
Garlic Powder: Brings mellow, savory notes that pair beautifully with the salsa’s brightness.
Ground Cumin: Adds earthy warmth and gives the dish real depth.
Chili Powder: A gentle kick of heat and a pop of color for the marinade.
Salt: Essential for bringing out all the flavors—don’t skip it!
Black Pepper: A finishing touch of sharpness that rounds out the spice profile.
Pepper Jack Cheese: Sliced cheese that melts beautifully and delivers just the right amount of spicy-creamy goodness.
Fresh Cilantro (optional): Chopped and sprinkled over the top for a pop of color and freshness.
Lime Wedges (optional): For a bright, citrusy finish—these take each bite to the next level.

How to Make Grilled Salsa Verde Pepper Jack Chicken

Step 1: Marinate the Chicken

Start by making the marinade in a sturdy bowl or zip-top bag: combine the salsa verde, olive oil, garlic powder, cumin, chili powder, salt, and pepper. Toss in the chicken breasts, making sure they’re well coated. Cover and chill in the fridge for at least 30 minutes, or let them soak up all that flavor for up to 4 hours if you have the time—the longer, the better for deeper taste.

Step 2: Prepare the Grill

When you’re ready to cook, preheat your grill to medium-high heat. Give the grates a light oiling to prevent any sticking. This not only keeps the chicken intact but also helps get those perfect grill marks everyone loves on Grilled Salsa Verde Pepper Jack Chicken.

Step 3: Grill the Chicken

Remove the chicken from the marinade and let any extra sauce drip off—this prevents flare-ups. Place the chicken breasts on the hot grill and cook for about 5–6 minutes on each side. You’re looking for a delicious char on the outside and an internal temperature of 165°F (74°C) for perfectly cooked but still juicy results.

Step 4: Add the Pepper Jack Cheese

In the last minute of grilling, go ahead and lay a slice of pepper jack cheese onto each piece of chicken. Shut the grill lid to trap the heat, and let that cheese get all melty and gooey—it’s the secret that gives Grilled Salsa Verde Pepper Jack Chicken its finger-licking appeal.

Step 5: Rest, Garnish, and Serve

Take the chicken off the grill and let it rest for five minutes so the juices settle. Top with a generous sprinkle of fresh cilantro and add lime wedges on the side for a tangy squeeze at the table. Serve with extra salsa verde if you’re feeling saucy!

How to Serve Grilled Salsa Verde Pepper Jack Chicken

Garnishes

Cilantro and lime wedges are simple, but they really bring the dish to life—with vibrant green flecks and a bright pop of acidity for balance. A drizzle of extra salsa verde on top boosts both color and flavor, and if you like heat, add thinly sliced jalapeños for a fiery flourish.

Side Dishes

This chicken is fabulous with classic Mexican sides! Serve it over fluffy cilantro-lime rice, pair with warm tortillas, or pile onto a bed of greens for a lighter meal. Creamy black beans, charred corn, or a scoop of guacamole also make perfect partners for Grilled Salsa Verde Pepper Jack Chicken.

Creative Ways to Present

Slice the chicken for tacos, stuff it into wraps with crunchy lettuce and pico de gallo, or layer it into a burrito bowl with all your favorite toppings. For a fun twist, try serving mini sliders at your next cookout—just slice the grilled chicken, top with cheese, and tuck into soft dinner rolls.

Make Ahead and Storage

Storing Leftovers

Let any leftover Grilled Salsa Verde Pepper Jack Chicken cool to room temperature, then transfer to an airtight container. It will keep well in the refrigerator for up to three days, staying moist and flavorful until you’re ready to enjoy.

Freezing

If you’d like to freeze it, skip the garnishes and wrap the chicken breasts individually in plastic wrap, followed by a layer of foil or a freezer bag. The chicken will freeze beautifully for up to two months—just thaw overnight in the fridge when you’re ready for round two.

Reheating

Warm your Grilled Salsa Verde Pepper Jack Chicken gently in the oven (covered, at 325°F) or in the microwave until it’s heated through. Pop on a fresh slice of pepper jack when reheating to recreate that irresistible gooey cheese topping!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be slightly more juicy and flavorful due to their higher fat content. Just adjust the cooking time if needed, since thighs may require an extra minute or two on the grill.

Is it possible to cook this recipe without a grill?

Yes, you can use a stovetop grill pan or even bake the chicken in the oven at 425°F until cooked through. Finish with a quick broil to melt the cheese and achieve a slightly charred effect.

What’s the best salsa verde for Grilled Salsa Verde Pepper Jack Chicken?

Any good-quality store-bought jar will work, but trying homemade salsa verde adds a special homemade flair. Look for salsas that feature tomatillos and fresh herbs for the brightest, most authentic flavor.

How spicy does the dish turn out?

This recipe has a gentle heat from the pepper jack and chili powder, but you control the spice! Choose a mild or hot salsa verde, and feel free to add extra jalapeños if you want more kick.

Can I make Grilled Salsa Verde Pepper Jack Chicken ahead for a party?

Definitely. Marinate the chicken in advance and grill right before serving. You can even grill and slice the chicken earlier in the day, store it in the fridge, then reheat just before your guests arrive.

Final Thoughts

Grilled Salsa Verde Pepper Jack Chicken is the kind of dish that turns any weeknight or backyard gathering into an instant celebration. It’s vibrant, cheesy, and so satisfying—you’ll want to revisit it time and time again. Give it a try and see just how quickly it becomes a go-to favorite at your table!

Grilled Salsa Verde Pepper Jack Chicken Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 22 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Grilled Salsa Verde Pepper Jack Chicken recipe is a delicious twist on grilled chicken, featuring a flavorful marinade and gooey melted cheese. Perfect for a quick and easy weeknight dinner or entertaining guests.

Ingredients

Scale

Chicken:

4 boneless skinless chicken breasts

Marinade:

1 cup salsa verde (store-bought or homemade)
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional:

4 slices pepper jack cheese
Chopped fresh cilantro and lime wedges for garnish (optional)

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Instructions

Marinate the Chicken: Combine salsa verde, olive oil, garlic powder, cumin, chili powder, salt, and pepper in a bowl or zip-top bag. Add chicken breasts, coat well, and marinate in the refrigerator for 30 minutes to 4 hours.
Grill the Chicken: Preheat grill to medium-high, oil the grates, and grill chicken for 5–6 minutes per side or until cooked through. Top each breast with pepper jack cheese during the last minute to melt.
Serve: Rest grilled chicken for 5 minutes, garnish with cilantro, and serve with lime wedges and optional extras.