This Grilled Salsa Verde Pepper Jack Chicken Recipe brings summer flavor straight to your plate with smoky, juicy chicken breasts, a zesty salsa verde topping, and a blanket of melty, spicy pepper jack cheese. Each bite is bursting with bold Mexican-American inspiration, thanks to vibrant spices and a pop of fresh cilantro and lime on top. It’s quick enough for a weeknight and impressive enough for guests, making it one of those “how is something this easy so good?” meals everyone raves about.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Grilled Salsa Verde Pepper Jack Chicken Recipe earns its spot—no fillers here! These kitchen staples work together seamlessly for juicy, flavorful chicken that pops with color and zest.
- Chicken Breasts: Choose boneless, skinless breasts for quick grilling and a tender result; you can substitute with thighs for more juiciness.
- Salsa Verde: Brings tart, tangy brightness; homemade is amazing, but a good-quality store-bought version keeps things speedy.
- Pepper Jack Cheese: Melts beautifully and adds just the right touch of creaminess with a gentle, peppery heat.
- Olive Oil: Helps the spice rub stick and keeps the chicken from drying out on the grill.
- Ground Cumin: Earthy, warm notes that create a classic base of flavor.
- Garlic Powder: Adds savory depth with no chopping required.
- Smoked Paprika: Infuses a subtle smokiness that echoes the flavors from the grill.
- Salt: Essential for bringing all the other flavors forward.
- Black Pepper: A little sharpness to wake up the seasoning mixture.
- Fresh Cilantro: Sprinkled on at the end to give freshness and color.
- Lime Wedges: Their tartness ties all the flavors together and brightens up every bite.
How to Make Grilled Salsa Verde Pepper Jack Chicken Recipe
Step 1: Prep the Chicken and Spices
First things first—let your chicken breasts rest at room temperature for about 10 minutes before you start, which helps them cook more evenly. In a small bowl, blend the olive oil with cumin, garlic powder, smoked paprika, salt, and black pepper. Generously rub this vibrant mixture all over the chicken on both sides, making sure every nook and cranny gets tasty coverage.
Step 2: Fire Up the Grill
Preheat your grill to medium-high heat. That usually means around 400°F, but you want the grates hot enough to sear but not so fiery that your chicken dries out. A clean, well-oiled grill grate helps prevent sticking and gives you gorgeous char marks.
Step 3: Grill to Juicy Perfection
Place the seasoned chicken breasts directly onto the grill. Cook them for 5–7 minutes per side, turning only once for the best grill marks and moisture retention. Don’t move them too much—let the heat do its job! The chicken is ready when it reaches an internal temperature of 165°F and the juices run clear.
Step 4: Layer on Salsa Verde and Cheese
In the final 2 minutes of grilling, carefully spoon salsa verde onto each chicken breast and immediately scatter a heap of shredded pepper jack cheese on top. Close the grill lid and let the cheese melt into a gooey, bubbly blanket, mingling with the salsa verde for a dreamy finish.
Step 5: Rest and Serve
Remove the chicken from the grill and let it rest for 5 minutes before serving. This little pause keeps the juices inside where you want them. Top everything off with plenty of chopped cilantro and serve with lime wedges on the side for a final fresh, citrusy pop.
How to Serve Grilled Salsa Verde Pepper Jack Chicken Recipe
Garnishes
Freshness is your friend! A generous sprinkle of chopped cilantro and a few squeezes from lime wedges right before serving make the dish sing. If you’re feeling adventurous, scatter a few slices of fresh jalapeño or a dusting of extra smoked paprika on top for even more zing.
Side Dishes
This chicken loves to share the plate with all kinds of sides. Try it with fluffy cilantro-lime rice, warm tortillas, or charred corn for a pop of sweetness. Quick-grilled veggies or a crisp green salad help round things out and make your spread feel like a true summer feast.
Creative Ways to Present
For a casual get-together, slice the chicken and fan it out on a big platter, letting the cheese and salsa green pool around the edges. Want to switch it up for taco night? Dice the cooked chicken and tuck it into tortillas with shredded lettuce and maybe a splash of crema. It’s also terrific over loaded nachos or chopped into a hearty salad bowl.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Grilled Salsa Verde Pepper Jack Chicken Recipe are a happy accident! Store any cooled chicken in an airtight container in the fridge for up to 3 days. Be sure to save some of the juices and any extra salsa verde on the side to drizzle over when reheating—the flavor just gets better.
Freezing
You can absolutely freeze this recipe for later. Let the chicken cool completely, then wrap each breast tightly in plastic wrap and foil or pop into a zip-top freezer bag. Label and freeze for up to 2 months. While the cheese softens when thawed, the flavors stay bold and delicious.
Reheating
To reheat, thaw overnight in the fridge if frozen. Then, place the chicken in a baking dish, cover with foil, and warm at 325°F until hot (about 15–20 minutes). For a speedier option, microwave in 30-second bursts, covering the chicken to keep it moist. A fresh squeeze of lime and a cilantro sprinkle make leftovers taste brand new.
FAQs
Can I use chicken thighs instead of chicken breasts?
Definitely! Chicken thighs are juicier and offer a richer flavor profile. Just adjust the grilling time as needed, since thighs may need a couple of minutes longer to cook through. Everything else with the Grilled Salsa Verde Pepper Jack Chicken Recipe stays just as delicious.
How spicy is this dish?
Pepper jack cheese brings a gentle, creamy heat, while salsa verde is typically tangy rather than spicy-hot. If you want to turn up the heat, add sliced jalapeños or a pinch of cayenne to the spice rub. For milder palates, choose a mild salsa verde and use Monterey Jack instead.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free! The Grilled Salsa Verde Pepper Jack Chicken Recipe uses fresh, whole ingredients with no flour or breadcrumbs. Just double-check your store-bought salsa verde and spice labels to confirm.
Can I cook this chicken indoors without a grill?
Absolutely! Use a stovetop grill pan or heavy skillet on medium-high heat. You’ll still get that lovely sear and can finish under the broiler to melt the cheese if needed. The end result is every bit as delicious and satisfying.
Can I marinate the chicken in salsa verde?
Marinating in salsa verde before grilling is a fantastic way to add even more flavor and tenderness. Just cover the chicken and chill for up to an hour before following the rest of the Grilled Salsa Verde Pepper Jack Chicken Recipe steps as written.
Final Thoughts
If you’re searching for a meal that brings people together and gets everyone reaching for seconds, this Grilled Salsa Verde Pepper Jack Chicken Recipe is it. Give it a try—you’ll be hooked from your very first cheesy, saucy, citrus-bright bite!
Print
Grilled Salsa Verde Pepper Jack Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Grilled Salsa Verde Pepper Jack Chicken recipe is a flavorful and easy dish perfect for summer grilling. Tender chicken breasts are seasoned with a blend of spices, topped with salsa verde and melted pepper jack cheese, then grilled to juicy perfection. Serve with cilantro and lime for a fresh finish.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 1 cup salsa verde (store-bought or homemade)
- 1 cup shredded pepper jack cheese
- Chopped fresh cilantro and lime wedges for serving
Instructions
- Preheat Grill: Preheat the grill to medium-high heat.
- Season Chicken: In a small bowl, mix olive oil, cumin, garlic powder, smoked paprika, salt, and black pepper. Rub the spice mixture over both sides of the chicken breasts.
- Grill Chicken: Grill the chicken for 5–7 minutes per side until fully cooked. In the last 2 minutes, spoon salsa verde over each chicken breast and top with shredded pepper jack cheese. Close the grill lid to melt the cheese.
- Rest and Serve: Remove from grill and let rest for 5 minutes. Serve topped with cilantro and lime wedges.
Notes
- For extra flavor, marinate the chicken in salsa verde for 1 hour before grilling.
- This dish pairs well with cilantro rice, grilled vegetables, or tortillas.
- You can also use chicken thighs for a juicier alternative.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 330
- Sugar: 1g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 110mg
