If you’re looking for a meal that’ll wake up your taste buds and make dinnertime something special, you’re going to love this Grilled Salsa Verde Chicken with Pepper Jack! Juicy chicken breasts soak up zesty salsa verde, then get kissed by smoky grill marks before being crowned with melty, spicy cheese. It’s effortless, full of vibrant flavor, and destined to be a new favorite.
Why You’ll Love This Recipe
- Unbeatable Flavor: The tangy punch from salsa verde and creamy richness from Pepper Jack cheese make each bite bright and memorable.
- Weeknight Friendly: With just a few minutes of hands-on work, Grilled Salsa Verde Chicken with Pepper Jack is ready in under an hour (including marinating time!).
- Grill (or Grill Pan!) Approved: No outdoor grill? No problem—the recipe works beautifully on a stovetop grill pan too.
- Easily Customizable: You can switch up the salsa, cheese, or add toppings to make it truly your own.
Ingredients You’ll Need
The magic of Grilled Salsa Verde Chicken with Pepper Jack is how a handful of everyday ingredients come together to create something so lively and fresh. Each element plays a role in the taste, texture, or appearance—don’t skip on the details!
- Thin-sliced boneless skinless chicken breasts: Thin cuts cook quickly and evenly, plus they soak up more marinade for maximum flavor.
- Salsa verde: This zesty, tangy green salsa is the heart of the marinade; look for one you love, or make your own for even more freshness.
- Olive oil: Adds richness, keeps the chicken juicy, and helps with charring on the grill.
- Lime juice: Acid from the lime brightens up the dish and helps tenderize the chicken.
- Cumin: Earthy and fragrant, cumin deepens the overall flavor profile.
- Salt & freshly ground black pepper: Simple seasoning to enhance all the other flavors—don’t be shy here!
- Pepper Jack cheese: The creamy-spicy finishing touch; use as much or as little as you like for that irresistible melty top.
- Fresh cilantro (optional): For a fresh pop and pretty garnish.
- Lime wedges (optional): Serve extra on the side for an extra squeeze of brightness.
Variations
The base recipe for Grilled Salsa Verde Chicken with Pepper Jack is incredibly flexible, so don’t hesitate to swap ingredients based on what’s in your kitchen or your personal preferences. Here are just a few ways to make it your own:
- Swap the cheese: Try Monterey Jack, cheddar, or even cotija for a different flavor and melt-factor.
- Make it dairy-free: Omit cheese or use your favorite plant-based slices for a completely dairy-free meal.
- Mild or spicy salsa: Use a mild tomatillo salsa for subtle heat, or ramp it up with a spicy variety for extra kick.
- Grill alternatives: Cook the chicken on a grill pan indoors, or even roast it in the oven if grilling isn’t an option.
How to Make Grilled Salsa Verde Chicken with Pepper Jack
Step 1: Marinate the Chicken
Start by placing your chicken breasts in a large zip-top bag, add the salsa verde, olive oil, lime juice, cumin, salt, and pepper. Seal well, then smoosh everything around to fully coat each piece. Let it sit in the fridge for at least 30 minutes—overnight is even better for the deepest flavor—and resist peeking! The flavors seriously soak in.
Step 2: Preheat and Grill
Preheat your grill (or grill pan) to medium-high. Give the grates a quick oiling to prevent sticking—chicken deserves those perfect char lines! Add the marinated chicken, close the lid, and grill for about 5 minutes before flipping. You want a little caramelization on each side and for the chicken to cook through, which takes roughly 4 more minutes after flipping.
Step 3: Melt the Cheese
Lower the heat to medium-low, then lay a slice of Pepper Jack over each piece. Close the lid again and let the cheese melt—watch closely, this goes fast! In about a minute, you have bubbling, beautifully melted cheese ready to serve.
Step 4: Finish and Serve
Transfer the cheesy chicken to a platter. Sprinkle with fresh cilantro if you like, and serve with extra lime wedges on the side. Feel free to season with a pinch more salt and pepper, or drizzle extra salsa verde for that citrusy kick!
Pro Tips for Making Grilled Salsa Verde Chicken with Pepper Jack
- Maximum Marinade Magic: Marinate the chicken for at least 30 minutes, but if you want next-level flavor, leave it overnight—the difference is real!
- Watch the Grill Heat: Be sure your grill is hot before adding the chicken, but lower it before melting the cheese to avoid scorching and for the smoothest melt.
- Rest Before Slicing: Let chicken rest for a few minutes after removing from the grill—this helps lock in those delicious juices.
- Cheese Coverage: For the ultimate cheesy pull, use two slices of Pepper Jack on XL chicken pieces—nobody complains about extra cheese!
How to Serve Grilled Salsa Verde Chicken with Pepper Jack
Garnishes
Finish your Grilled Salsa Verde Chicken with Pepper Jack with a flourish of freshly chopped cilantro and a squeeze of lime juice. A quick scatter of thin-sliced jalapeños or even a few extra spoonfuls of salsa verde over the top makes every plate pop with color and flavor.
Side Dishes
This chicken loves to cozy up to fluffy cilantro-lime rice, grilled corn on the cob, or a crisp green salad with avocado. If you’re feeling festive, add some charred tortillas to the table for a DIY taco night!
Creative Ways to Present
Slice the cheese-topped chicken and serve it over grain bowls, layer inside warm tortillas for epic tacos, or pile atop nachos for a fun party platter. For a fancier presentation, drizzle individual plates with extra salsa verde and neatly arrange the chicken with bright garnishes for restaurant flair.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then store Grilled Salsa Verde Chicken with Pepper Jack in an airtight container in the fridge. It’ll stay fresh and tasty for up to three days.
Freezing
Freeze cooled, cheese-topped chicken breasts in freezer-safe bags or containers. They’ll keep for up to two months—just thaw overnight in the fridge before reheating. For best results, freeze without extra salsa on top to avoid separation.
Reheating
Reheat gently in the microwave or cover and warm in a 325°F oven until hot. Add a splash of extra salsa verde before reheating to keep the chicken juicy and prevent the cheese from drying out.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are naturally juicy and soak up the marinade beautifully. You may need to grill them an extra couple of minutes per side until they reach 165°F inside.
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What kind of salsa verde should I use?
Use your favorite store-bought brand, or make your own tomatillo salsa if you’re feeling adventurous. Look for one with balanced tang and heat—if it’s too sour or spicy, feel free to blend in some mild green salsa.
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Can I make Grilled Salsa Verde Chicken with Pepper Jack ahead of time?
You sure can! Marinate the chicken up to a day in advance and keep refrigerated until ready to grill. You can also grill ahead, let cool, and reheat just before serving—add fresh garnishes to restore that “just cooked” vibe.
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Is there a way to make this recipe extra spicy?
Yes—add minced jalapeños or a dash of hot sauce to the marinade, or use a hot salsa verde and extra pepper Jack. You can also sprinkle crushed red pepper on top before serving for an extra kick.
Final Thoughts
This Grilled Salsa Verde Chicken with Pepper Jack is the kind of meal you’ll crave—so zippy, cheesy, and full of summer vibes any time of year. I hope you get to fire up your grill (or stovetop) and treat yourself and your loved ones to a dinner that truly feels special, any night you need a little flavor celebration!
Print
Grilled Salsa Verde Chicken with Pepper Jack Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Grilled Salsa Verde Chicken with Pepper Jack recipe is a delicious and flavorful dish perfect for a quick and easy weeknight dinner. Tender chicken breasts are marinated in salsa verde, olive oil, lime juice, and spices, then grilled to perfection and topped with gooey pepper Jack cheese. Serve with fresh cilantro and lime wedges for a zesty finish.
Ingredients
For the Chicken:
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt or more, to taste
- 1 teaspoon freshly ground black pepper
For Serving:
- 4 slices pepper Jack cheese or as desired
- fresh cilantro, finely minced, optional for garnishing
- lime wedges, optional for serving
Instructions
- Marinate the Chicken: To a large zip-top plastic bag, add all ingredients except the cheese and cilantro, seal, and massage to coat chicken. Marinate in the fridge for at least 30 minutes.
- Preheat the Grill: Oil grill grates and preheat grill to medium-high heat.
- Grill the Chicken: Grill chicken for about 5 minutes on the first side, then flip and cook for about 4 minutes on the second side until done.
- Add Cheese: Reduce heat, place a slice of cheese on each chicken breast, close the lid, and melt cheese for about 1 minute.
- Serve: Garnish with cilantro and serve with lime wedges. Season to taste.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
