If you’re hunting for a crowd-pleasing, flavor-packed dinner that practically screams summer, Grilled Salsa Verde Chicken with Pepper Jack should top your list. Imagine juicy, marinated chicken breasts sizzling away on the grill, slathered in vibrant salsa verde, and finished with a blanket of melty pepper jack cheese—the result is tangy, a little spicy, and totally irresistible! This grilled twist on classic Mexican flavors couldn’t be easier or more rewarding, making it a personal favorite for weeknight meals, backyard cookouts, or even meal prep. One bite, and you’ll know exactly why Grilled Salsa Verde Chicken with Pepper Jack is destined to be a repeat in your recipe repertoire.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, purposeful ingredients. Each component brings a punch of flavor, a hint of color, or that perfect cheesy finish, coming together in a main dish that’s greater than the sum of its parts.
- Chicken breasts: Boneless, skinless, and perfect for grilling, these are a blank canvas for all that savory goodness.
- Salsa verde: Choose jarred for convenience or homemade for a personal touch; its tangy, herby notes define the dish.
- Olive oil: Helps the marinade cling to the chicken and adds richness.
- Garlic powder: For that essential, aromatic baseline flavor in every bite.
- Cumin: Brings a warm, earthy undertone that anchors the Mexican-inspired profile.
- Chili powder: Adds a gentle heat and deep color without overwhelming spice.
- Salt: Enhances each ingredient and ensures all the flavors shine through.
- Black pepper: Freshly ground is ideal for a mild peppery kick.
- Pepper jack cheese: Melts beautifully and brings a zesty, creamy heat right at the end.
- Fresh cilantro: A sprinkle adds freshness and bursts of color at serving time.
- Lime wedges: That squeeze of citrus at the table brightens and lifts everything.
How to Make Grilled Salsa Verde Chicken with Pepper Jack
Step 1: Make the Marinade
Start by whisking up a vibrant marinade that will soak your chicken with bright, tangy, and earthy notes. In a bowl, combine salsa verde, olive oil, garlic powder, cumin, chili powder, salt, and black pepper. Give everything a good mix until it’s well blended—the aroma alone will have you excited for dinner! This marinade is key to ensuring the Grilled Salsa Verde Chicken with Pepper Jack comes out juicy and full of flavor.
Step 2: Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish, then swoosh that vivid marinade over every piece. Seal it up or cover tightly, then let the chicken soak up all those delicious flavors for at least 30 minutes in the fridge, or up to 4 hours if you have time. The longer it sits, the more flavorful and tender your chicken will be.
Step 3: Prepare the Grill
Preheat your grill or grill pan to medium-high heat. You want those beautiful grill marks and a sear that locks in the juices, but not so hot that the chicken chars before it cooks through. Brush the grates with a little oil if needed to prevent sticking—this is especially helpful with lean chicken breasts.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off—you don’t want flare-ups. Place the chicken on the grill and cook for 5 to 6 minutes per side. Be patient; flipping too soon will keep you from getting those signature grill marks. Cook until the internal temperature reaches 165°F (74°C) for perfectly juicy Grilled Salsa Verde Chicken with Pepper Jack.
Step 5: Add the Pepper Jack
In the last 1 or 2 minutes of grilling, top each chicken breast with a generous slice of pepper jack cheese. Close the grill lid or tent with foil to let the cheese melt into a gooey, slightly spicy layer. This step transforms your grilled chicken into something truly crave-worthy.
Step 6: Rest and Serve
Once grilled to perfection, let your chicken rest for a few minutes off the heat so those juices redistribute. Plate up your Grilled Salsa Verde Chicken with Pepper Jack, scatter with fresh cilantro, and finish with a squeeze of lime for an unbeatable burst of freshness.
How to Serve Grilled Salsa Verde Chicken with Pepper Jack
Garnishes
A flourish of chopped cilantro makes each plate look vibrant while adding a layer of herby aroma that ties all the flavors together. Don’t skip the lime wedge! Squeezing it over the warm, cheesy chicken brightens and balances the tangy, spicy, and savory notes, turning Grilled Salsa Verde Chicken with Pepper Jack into a real showstopper.
Side Dishes
This dish pairs beautifully with fluffy rice, grilled corn, or a cool, crisp slaw—the freshness of sides complements the richness of the main event. For a heartier meal, serve your Grilled Salsa Verde Chicken with Pepper Jack alongside black beans and roasted vegetables. It also makes an outrageous taco filling, if you’re in the mood to assemble a fun spread.
Creative Ways to Present
Try slicing the grilled chicken and layering it over nachos before throwing it under the broiler for extra melted cheese. Or, dice it up for meal-prep bowls with quinoa and avocado. For an entertaining twist, serve mini versions as sliders on toasted buns, letting the salsa verde and pepper jack flavors shine in every bite-size package!
Make Ahead and Storage
Storing Leftovers
Any leftover Grilled Salsa Verde Chicken with Pepper Jack will keep well in an airtight container in the refrigerator for up to four days. Let the chicken cool completely before storing to maintain the best texture and flavor. The flavors develop even further overnight—perfect for next-day lunch or dinner!
Freezing
To freeze, allow the grilled chicken to cool, then wrap each breast tightly in foil or plastic wrap and place in a freezer-safe bag. The cheese tops will hold up surprisingly well. Store for up to two months for best flavor. When ready to use, move the chicken to the fridge to thaw overnight.
Reheating
Reheat leftover Grilled Salsa Verde Chicken with Pepper Jack gently in the microwave or oven to keep the chicken moist and prevent the cheese from drying out. If microwaving, cover loosely and heat in 30-second bursts. For oven reheating, cover with foil and warm at 325°F until just hot throughout.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a delicious, juicy alternative and they soak up the marinade beautifully. Just adjust grilling time as needed, since thighs are often a bit thinner and cook more quickly.
Is jarred salsa verde as good as homemade?
Both are fantastic options. Jarred salsa verde is a lifesaver for busy nights, while homemade adds extra freshness if you have tomatillos and a few staple ingredients on hand. Choose what fits your mood and schedule—Grilled Salsa Verde Chicken with Pepper Jack will shine either way.
How spicy is this dish?
The level of heat comes mainly from the chili powder and the pepper jack cheese. If you prefer things milder, use less chili powder or opt for a milder cheese, like Monterey Jack. If heat is your thing, feel free to add sliced jalapeños when serving!
Can I cook this without a grill?
Definitely! A stovetop grill pan, cast iron skillet, or even a broiler will work if you’re cooking indoors. You’ll still get juicy chicken and lovely melty cheese, making Grilled Salsa Verde Chicken with Pepper Jack a year-round delight.
What can I use instead of pepper jack cheese?
Monterey Jack, mozzarella, or even provolone are great substitutes if you prefer a gentler cheese. For extra kick, sharp cheddar or sliced jalapeño cheddar are fun alternatives that still melt beautifully over the hot chicken.
Final Thoughts
This dish brings together everything I love about summer grilling and vibrant, unfussy dinners in one plate. Grilled Salsa Verde Chicken with Pepper Jack is easy, flavor-forward, and adaptable—once you’ve tasted it, you’ll want to fire up the grill again and again. Give it a try, and prepare to add a new favorite to your weekly rotation!
Print
Grilled Salsa Verde Chicken with Pepper Jack Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 12 minutes
- Total Time: 22 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Grilled Salsa Verde Chicken with Pepper Jack recipe is a delightful mix of flavors, perfect for a summer barbecue or weeknight dinner. The tangy salsa verde marinade pairs beautifully with the smoky grilled chicken and gooey pepper jack cheese.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Salsa Verde Marinade:
- 1 cup salsa verde (jarred or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 4 slices pepper jack cheese
- chopped fresh cilantro and lime wedges for serving
Instructions
- Prepare Marinade: Whisk together salsa verde, olive oil, garlic powder, cumin, chili powder, salt, and black pepper.
- Marinate Chicken: Place chicken in a bag or dish, pour marinade over, seal, and refrigerate for 30 minutes to 4 hours.
- Grill Chicken: Preheat grill to medium-high, grill chicken for 5–6 minutes per side. Add cheese slices in the last 1–2 minutes to melt.
- Serve: Rest chicken, top with cilantro, and lime wedges before serving.
Notes
- Delicious served over rice, in tacos, or alongside grilled veggies.
- For extra flavor, reserve some marinade to drizzle over the finished dish.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 330
- Sugar: 1g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
