Name: Grilled Salsa Verde Pepper Jack Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp ground cumin; Salt and black pepper, to taste; 1 cup salsa verde (store-bought or homemade); 4 slices pepper jack cheese; Fresh cilantro (optional, for garnish); Lime wedges (optional, for serving)

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Grilled Salsa Verde Pepper Jack Chicken is a zesty, cheesy, and smoky dish that brings serious flavor with minimal effort. Tender grilled chicken breasts are smothered in tangy salsa verde and topped with melted pepper jack cheese for a bold, satisfying meal. I love serving it with rice, tortillas, or grilled veggies for a complete dinner.

Why You’ll Love This Recipe

I love this recipe because it takes classic grilled chicken to a whole new level. The salsa verde adds a fresh, slightly spicy twist, while the pepper jack cheese melts beautifully over the top. It’s a great balance of smoky, creamy, and tangy flavors—and it only takes a few ingredients to make. Plus, it’s perfect for summer grilling or even cooking indoors on a grill pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Garlic powder
Onion powder
Ground cumin
Salt and black pepper
Salsa verde (store-bought or homemade)
Slices of pepper jack cheese
Fresh cilantro (optional, for garnish)
Lime wedges (optional, for serving)

Directions

I preheat the grill to medium-high heat and lightly oil the grates.
I season both sides of the chicken breasts with olive oil, garlic powder, onion powder, cumin, salt, and pepper.
I place the chicken on the grill and cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
During the last 2 minutes of grilling, I spoon salsa verde over each piece of chicken and top with a slice of pepper jack cheese.
I close the grill lid and let the cheese melt, then remove the chicken and let it rest for a few minutes before serving.
I garnish with fresh cilantro and a squeeze of lime for extra brightness.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 15–20 minutes to cook, so I can have it ready in under 30 minutes.

Variations

When I want to switch it up, I use chicken thighs instead of breasts for extra juiciness. I’ve also tried it with mozzarella or Monterey Jack when I’m out of pepper jack. Sometimes I add sliced avocado or grilled onions on top for even more flavor. And if I’m not grilling, I just cook the chicken in a skillet or bake it in the oven.

storage/reheating

Leftover chicken keeps well in the fridge for up to 3 days. I store it in an airtight container and reheat it gently in the oven at 350°F or in a covered skillet with a splash of water to keep it moist. Microwaving works too, but I do it in short bursts so the cheese doesn’t overcook.

FAQs

Can I use homemade salsa verde?

Yes, I often use homemade when I have time. Roasted tomatillos, garlic, onion, and jalapeños blended with cilantro make a fresh and flavorful salsa.

What can I serve with this chicken?

I like serving it with rice, grilled veggies, black beans, or even in tacos or burrito bowls. It’s super versatile.

Can I bake this instead of grilling?

Definitely. I bake the seasoned chicken at 400°F for about 20–25 minutes, then add the salsa verde and cheese in the last few minutes to melt.

Is this dish spicy?

It has a mild to medium heat depending on the salsa verde and the pepper jack cheese. I can adjust it by using a milder cheese or a less spicy salsa.

Can I marinate the chicken ahead of time?

Yes, I sometimes marinate the chicken in a little olive oil, lime juice, and spices for a few hours to boost the flavor even more.

Conclusion

Grilled Salsa Verde Pepper Jack Chicken is a quick and flavorful recipe that never disappoints. I love how the grilled chicken pairs with the zesty salsa and gooey cheese, making every bite bold and satisfying. It’s an easy go-to for summer dinners, meal prep, or any time I want something that tastes like a fiesta on a plate.

Grilled Salsa Verde Pepper Jack Chicken

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Grilled Salsa Verde Pepper Jack Chicken is a bold and flavorful dish made with seasoned grilled chicken breasts smothered in tangy salsa verde and melted pepper jack cheese. It’s easy to make and perfect for summer grilling or quick weeknight dinners.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Grilling
Cuisine: Mexican

Ingredients

4 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
Salt and black pepper, to taste
1 cup salsa verde (store-bought or homemade)
4 slices pepper jack cheese
Fresh cilantro (optional, for garnish)
Lime wedges (optional, for serving)

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Instructions

Preheat the grill to medium-high heat and lightly oil the grates.
Rub both sides of the chicken breasts with olive oil, then season with garlic powder, onion powder, cumin, salt, and black pepper.
Place chicken on the grill and cook for about 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).
During the last 2 minutes of grilling, spoon salsa verde over each chicken breast and top with a slice of pepper jack cheese.
Close the grill lid to let the cheese melt, then remove the chicken from the grill.
Let the chicken rest for a few minutes before serving.
Garnish with chopped cilantro and lime wedges if desired.