Name: Grilled Salsa Verde Pepper Jack Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts); 12 ounces salsa verde (Trader Joe’s 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)

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Get ready to bring a burst of bold, zesty flavors to your next dinner with Grilled Salsa Verde Pepper Jack Chicken! This dish is every bit as exciting as it sounds: juicy chicken breasts soak up a tangy, savory marinade of salsa verde and lime, get those irresistible grill marks, and finish off under a melting blanket of pepper jack cheese. It’s an easy meal to whip up on a weeknight, yet totally impressive if you’re hosting friends or just out to treat yourself. Trust me, after one bite, you’ll want this recipe on repeat!

Grilled Salsa Verde Pepper Jack Chicken Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of pantry staples to make Grilled Salsa Verde Pepper Jack Chicken shine. Each ingredient helps build the flavor profile, from tangy and bright to creamy and spicy. Let’s see how each one brings something special to your plate!

Chicken breasts: Thin-sliced, boneless, and skinless for fast, even cooking and maximum absorption of marinade.
Salsa verde: This is your powerhouse marinade base—choose a good quality brand (Trader Joe’s is fantastic) for the best flavor.
Olive oil: Adds richness to the marinade and keeps the chicken juicy as it grills.
Lime juice: Enhances brightness and gives that subtle citrus tang every bite needs.
Cumin: Offers earthy depth and a touch of smokiness that pairs beautifully with salsa verde.
Salt: Essential for drawing out all the flavors and keeping the chicken seasoned through and through.
Freshly ground black pepper: Adds mild heat and a little bite—you can adjust to taste.
Pepper Jack cheese: Melts dreamily over the chicken, bringing a creamy texture and a peppery kick.
Fresh cilantro: Optional, but it makes a world of difference with its color and fresh, herbal flavor.
Lime wedges: For that final pop of acidity—don’t skip them if you’re a citrus fan!

How to Make Grilled Salsa Verde Pepper Jack Chicken

Step 1: Make the Marinade

Whisk together the salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper in a large bowl. This creates a vibrant, fragrant marinade that does double duty—both flavoring and tenderizing the chicken. Try to use a high-quality salsa verde for the best punch of flavor.

Step 2: Marinate the Chicken

Add your thin-sliced chicken breasts to the bowl, tossing them well so every piece gets coated in that zippy marinade. Cover, then pop it in the fridge for at least 30 minutes (and up to 2 hours if you have the time). The longer the chicken soaks, the bolder the flavor of your Grilled Salsa Verde Pepper Jack Chicken!

Step 3: Preheat the Grill

Heat your grill to medium-high. A well-preheated grill not only helps you get those beautiful sear marks but also ensures the chicken cooks evenly and stays juicy. Make sure to oil the grates just before cooking to prevent sticking.

Step 4: Grill the Chicken

Lay the marinated chicken breast pieces on the hot grill, shaking off any excess marinade. Grill each side for about 4-5 minutes, turning once, until the chicken is fully cooked and reaches an internal temperature of 165°F. This step fills your backyard with the mouthwatering aroma of grilled chicken and spices—soak it in!

Step 5: Add the Cheese

During the last minute of grilling, top each chicken breast with a slice of pepper jack cheese. Close the lid to melt the cheese until it’s gooey and irresistible. This step transforms the meal, infusing the gooey, spicy notes that make Grilled Salsa Verde Pepper Jack Chicken so crave-worthy.

Step 6: Rest and Garnish

Once grilled, let the chicken rest for a few minutes to retain its juiciness. Just before serving, scatter over generous amounts of fresh cilantro and serve with lime wedges. The finishing touches bring everything together for a restaurant-level meal right at home.

How to Serve Grilled Salsa Verde Pepper Jack Chicken

Garnishes

Fresh cilantro, finely chopped, lifts every bite with a burst of color and herbal freshness. Squeeze plenty of lime juice over the top for that lovely tang—if you like things extra spicy, add a few jalapeño slices as well. These simple garnishes turn your Grilled Salsa Verde Pepper Jack Chicken into a feast for the eyes and taste buds!

Side Dishes

This chicken is so full of flavor, it pairs beautifully with simple sides like cilantro-lime rice, grilled corn on the cob, or black beans. You could also tuck slices into warm tortillas with avocado and slaw for delicious tacos. The beauty of Grilled Salsa Verde Pepper Jack Chicken is it plays well with all your favorite Mexican-inspired ranch sides.

Creative Ways to Present

If you’re serving a crowd, try slicing the chicken and arranging it on a platter with lots of fresh herbs and citrus wedges. For a casual summer meal, serve the chicken whole on a wooden board alongside a rainbow of grilled veggies and salsas. You can even chop up leftovers to toss onto a Tex-Mex salad or pile into burritos—Grilled Salsa Verde Pepper Jack Chicken is just as versatile as it is tasty.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Grilled Salsa Verde Pepper Jack Chicken, let it cool completely before storing it in an airtight container in the fridge. It will stay delicious for up to 3 days, and the flavors continue to mingle, making it even more tasty the next day!

Freezing

To freeze, place cooled chicken (with or without cheese) in a freezer-safe, airtight container or zip-top freezer bag. It will keep well for up to two months. Thaw overnight in the fridge before reheating, and consider adding fresh cheese after thawing for the best texture.

Reheating

For the juiciest results, reheat the chicken gently in a covered skillet over low heat until warmed through. You can also microwave it for a minute or two, covered with a damp paper towel. If the cheese needs a little refresher, pop it under the broiler for a minute to get it nice and melty again—a little extra sprinkle of fresh cilantro won’t hurt, either!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit richer and even juicier, making them a wonderful substitution for Grilled Salsa Verde Pepper Jack Chicken. Just adjust the grill time as needed—thighs may need an extra minute or two to cook through.

What if I don’t have salsa verde?

If you can’t find salsa verde, try blitzing together roasted tomatillos, green chilies, onion, cilantro, and lime—or use any favorite store-bought brand. Regular tomato salsa will work, but it will change the flavor profile.

Is it possible to make this dish in the oven or on a stovetop?

Yes! If grilling isn’t an option, simply bake the marinated chicken at 400°F for about 18-20 minutes or cook in a heavy skillet over medium-high heat. Add the cheese near the end as described to get that signature melty finish for Grilled Salsa Verde Pepper Jack Chicken.

How spicy is this recipe?

Pepper Jack cheese brings just a gentle heat, and salsa verde is usually mild to medium. If you want a spicier kick in your Grilled Salsa Verde Pepper Jack Chicken, add a few shakes of hot sauce or a pinch of chili flakes to the marinade!

Can I prep this ahead for a party?

Definitely. You can marinate the chicken up to a day ahead, keeping it refrigerated until ready to grill. The leftovers make fantastic meal prep, too—just slice, chill, and serve over salads or tuck into sandwiches during the week.

Final Thoughts

If you’re hunting for a dinner that’s as effortless as it is delicious, give Grilled Salsa Verde Pepper Jack Chicken a go. With its addictive layers of flavor and easy prep, it’s the kind of dish you’ll come back to all summer—and probably all year! Gather up your ingredients, fire up the grill, and share this irresistible chicken with someone you love.

Grilled Salsa Verde Pepper Jack Chicken Recipe

★★★★★

5 from 30 reviews

Author: lilan
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Grilled Salsa Verde Pepper Jack Chicken recipe is a delicious and flavorful dish that is perfect for a summer barbecue or weeknight dinner. The combination of tangy salsa verde, zesty lime juice, and spicy pepper Jack cheese creates a mouthwatering marinade for juicy grilled chicken breasts.

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.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Grilling
Cuisine: Mexican