Grilled Salsa Verde Pepper Jack Chicken Recipe

Ready for a weeknight dinner that’s bursting with bold, tangy flavor and a touch of Tex-Mex flair? This Grilled Salsa Verde Pepper Jack Chicken is everything you crave in a summer meal: juicy, cheesy, perfectly seasoned, and so simple to make, you’ll come back to it again and again!

this Recipe

Ingredients You’ll Need

The magic of Grilled Salsa Verde Pepper Jack Chicken lies in its short, bold ingredient list. Each component has a job to do—from adding juicy tenderness to infusing the chicken with zesty, smoky flavor and irresistible gooey cheese.

• Thin-sliced boneless, skinless chicken breasts: These cook up quickly, absorb the marinade beautifully, and stay deliciously juicy on the grill.
• Salsa verde (12 ounces): A jar of this tangy, herby green salsa (Trader Joe’s is a great pick!) delivers instant flavor and moisture in every bite.
• Olive oil (3 tablespoons): Helps the marinade cling to the chicken, keeping it supple and extra tasty after grilling.
• Lime juice (2 tablespoons): Brightens everything up, adding an irresistible fresh zip to each bite.
• Cumin (1 teaspoon): Lends an earthy, warm background note that underscores all those Tex-Mex flavors.
• Salt (1 teaspoon, or to taste): Crucial for seasoning the chicken and making every flavor pop—taste and adjust as needed!
• Freshly ground black pepper (1 teaspoon): Gives the marinade a bit of kick and balances the herby salsa verde bite.
• Pepper Jack cheese (4 slices or more): Melts over the hot-off-the-grill chicken for a creamy blanket of cheesy goodness with a hint of heat.
• Fresh cilantro, minced (optional): Sprinkled over just before serving, it gives a beautiful finish and burst of color.
• Lime wedges (optional): Serve on the side for extra zesty goodness and a bright garnish.

Variations

One of the best things about Grilled Salsa Verde Pepper Jack Chicken is how endlessly customizable it is! Feel free to put your own spin on it depending on what’s in your pantry, your heat tolerance, or your family’s favorites.

• Swap the Cheese: Try Monterey Jack, mozzarella, or even cheddar for a milder or sharper twist.
• Make it Spicier: Add a few chopped jalapeños to the marinade or choose a hotter salsa verde for extra heat.
• Chicken Thighs Instead: Use boneless, skinless thighs for richer, even juicier results—they work wonderfully with this marinade.
• Oven or Grill Pan Option: No grill? Bake or sear the marinated chicken in a cast iron skillet or grill pan on the stove for similar results.
• Dairy-Free Version: Omit the cheese or use your favorite dairy-free cheese alternative for a lactose-friendly meal.

How to Make Grilled Salsa Verde Pepper Jack Chicken

Step 1: Marinate the Chicken

In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and pepper. Add your chicken breasts and toss until every piece is generously coated. Don’t rush—let the chicken marinate in the fridge for at least 30 minutes (up to 2 hours if you have time), so all those bright, herby flavors can seep in.

Step 2: Preheat and Prep the Grill

Preheat your grill to medium-high heat. Give the grates a quick brush and a light oil if they need it—nothing sticks to a clean, hot grill! Meanwhile, remove the chicken from the marinade and let excess drip off (discard any used marinade).

Step 3: Grill the Chicken

Place your marinated chicken breasts directly on the grill grates. Cook for about 4–5 minutes per side, flipping once, until the chicken is beautifully charred on the outside and cooked through to 165°F inside. Be patient—the aroma will be tempting!

Step 4: Melt the Cheese

In the last minute of grilling, lay a slice (or two, go wild!) of Pepper Jack cheese on each piece of chicken. Close the grill lid so it melts into a bubbly, creamy blanket—that’s your cue this Grilled Salsa Verde Pepper Jack Chicken is ready to wow.

Step 5: Rest, Garnish & Serve

Transfer the chicken to a plate, tent lightly with foil, and let it rest for a few minutes. Right before serving, shower with fresh cilantro and offer lime wedges for squeezing—these finishing touches take every bite to the next level.

How to Serve Grilled Salsa Verde Pepper Jack Chicken

Garnishes

Brighten up your platter by sprinkling fresh minced cilantro over the melty cheese. Lime wedges on the side aren’t just pretty—they let everyone dial up the zing. For a color boost, try thinly sliced radishes or chopped green onions tossed on top just before serving.

Side Dishes

This chicken pairs like a dream with fluffy white rice, Mexican rice, or a pile of simple grilled summer veggies. A crisp green salad or a platter of corn on the cob rounds it out. If you want something extra, creamy black beans, charred street corn, or even avocado slices are perfect companions for Grilled Salsa Verde Pepper Jack Chicken.

Creative Ways to Present

Slice the chicken and fan it over rice for a dramatic entrée, or pile slices into soft tortillas for easy Tex-Mex tacos. Cut it into strips for loaded burrito bowls, stuff it into crusty rolls with extra cheese for zesty sandwiches, or lay atop a fresh green salad with a drizzle of salsa verde as dressing. However you serve it, Grilled Salsa Verde Pepper Jack Chicken always looks (and tastes) fantastic!

Make Ahead and Storage

Storing Leftovers

Any leftovers of Grilled Salsa Verde Pepper Jack Chicken should be cooled to room temperature, then popped in an airtight container in the fridge. They’ll keep well for up to 3 days—great for lunches or dinner salads!

Freezing

You can freeze this chicken once cooked and cooled. Simply wrap each piece tightly in plastic or store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating for best results—note that the cheese may lose some texture, but the flavor will still shine.

Reheating

Gently reheat your Grilled Salsa Verde Pepper Jack Chicken in the microwave or covered in a 325°F oven until warmed through. If you want that cheese gooey again, a quick zap or a minute under the broiler will revive it beautifully.

FAQs

Final Thoughts

If you’re looking to shake up your dinner routine with a dish that’s lively, crowd-pleasing, and shockingly quick to make, this Grilled Salsa Verde Pepper Jack Chicken is calling your name! Fire up the grill and give it a try—you might just find yourself coming back to it all season long.

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