Grilled Salsa Verde Pepper Jack Chicken is a bold, flavorful dish that brings smoky grilled chicken together with zesty salsa verde and melty pepper jack cheese. I love how this recipe delivers the perfect balance of spice, tang, and creaminess in every bite. It’s easy to throw on the grill and works beautifully for weeknight dinners, meal prep, or casual gatherings.
Why You’ll Love This Recipe
I love this recipe because it takes just a few ingredients to create a vibrant, restaurant-quality meal. The salsa verde adds a fresh kick, the pepper jack melts into the chicken like a dream, and the grilled flavor makes it taste like summer on a plate. It’s satisfying, simple, and always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Salsa verde (store-bought or homemade)
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Pepper jack cheese slices
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Olive oil
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Garlic powder
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Onion powder
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Cumin
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Salt and black pepper
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Lime wedges and fresh cilantro for garnish (optional)
Directions
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I preheat the grill to medium-high heat and lightly oil the grates.
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I season the chicken with olive oil, garlic powder, onion powder, cumin, salt, and pepper on both sides.
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I grill the chicken for about 5–6 minutes per side, or until fully cooked and nicely charred.
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During the last minute of grilling, I spoon salsa verde over each piece and top with a slice of pepper jack cheese.
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I close the grill lid briefly to let the cheese melt.
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I remove the chicken, let it rest for a few minutes, then garnish with cilantro and a squeeze of lime before serving.
Servings and timing
This recipe makes 4 servings and takes about 30 minutes from start to finish, including prep and grilling time. It’s fast, flavorful, and perfect for weeknight meals or grilling on the weekend.
Variations
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I use Monterey Jack or cheddar if I don’t have pepper jack.
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I make it spicier with a drizzle of hot sauce or jalapeños on top.
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I serve it over rice, in tacos, or sliced in a salad or sandwich.
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I marinate the chicken in salsa verde ahead of time for even more flavor.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or microwave until hot, adding a little extra salsa verde if needed. It also works great sliced up for wraps or bowls the next day.
FAQs
Can I bake this instead of grilling?
Yes! I bake the seasoned chicken at 400°F (200°C) for 20–25 minutes, then add the salsa verde and cheese and bake until melted.
What’s the best salsa verde to use?
I use a good-quality jarred salsa verde or make my own with tomatillos, garlic, lime, and cilantro for a fresh flavor.
Can I use bone-in chicken?
Yes, just adjust the grilling time to ensure it cooks through. Bone-in pieces take a bit longer.
Is this dish spicy?
Pepper jack has a mild heat, and salsa verde varies by brand. I can choose a mild version or spice it up to my liking.
Can I prep it ahead of time?
Absolutely. I season the chicken and store it in the fridge up to a day ahead. I grill it fresh for the best texture and flavor.
Conclusion
Grilled Salsa Verde Pepper Jack Chicken is a simple, vibrant recipe that delivers maximum flavor with minimal effort. I love how the cheese melts into the zesty sauce while the grilled chicken stays juicy and smoky. Whether I’m making a quick dinner or firing up the grill for guests, this dish always satisfies.
PrintGrilled Salsa Verde Pepper Jack Chicken
Grilled Salsa Verde Pepper Jack Chicken is a smoky, zesty, and cheesy dish featuring juicy grilled chicken topped with tangy salsa verde and melted pepper jack cheese. It’s quick, flavorful, and perfect for summer dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- 1/2 cup salsa verde (store-bought or homemade)
- 4 slices pepper jack cheese
- Lime wedges and fresh cilantro, for garnish (optional)
Instructions
- Preheat grill to medium-high heat and lightly oil the grates.
- Rub chicken with olive oil and season with garlic powder, onion powder, cumin, salt, and pepper on both sides.
- Grill chicken for 5–6 minutes per side, or until fully cooked and nicely charred.
- In the final minute of grilling, spoon salsa verde over each piece and top with a slice of pepper jack cheese.
- Close grill lid briefly to let the cheese melt.
- Remove chicken from the grill and let rest for a few minutes. Garnish with lime wedges and chopped cilantro if desired.
Notes
- Use Monterey Jack or cheddar for a milder cheese alternative.
- Add hot sauce or sliced jalapeños for extra heat.
- Serve over rice, in tacos, or sliced in salads or sandwiches.
- Marinate chicken in salsa verde for 30 minutes for deeper flavor.
- Leftovers keep well for wraps, bowls, or quick lunches.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 310
- Sugar: 1g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg
