This Grilled Salsa Verde Pepper Jack Chicken is a wonderfully simple and flavorful meal perfect for any night of the week. Juicy grilled chicken breast gets a zesty kick from green chile salsa and a dreamy, melty blanket of Pepper Jack cheese.
This recipe tastes like a cherished memory of my dad, James, at the grill. The smell of smoky, tangy salsa chicken meant an easy summer evening was ahead. It’s the taste of simple happiness and family gathering on the patio until the fireflies appeared.
What Makes This Dish So Special
- Flavorful Marinade: A simple mix of salsa verde, lime juice, and spices creates a tender, zesty chicken.
- Quick Grilling: This recipe is ideal for a fast weeknight dinner, as the chicken grills in about 10-12 minutes.
- Cheesy Perfection: Melty Pepper Jack cheese adds a creamy, slightly spicy finish that complements the tangy salsa.
- Versatile Serving: Perfect for serving on its own, in tortillas, or over a fresh salad for a complete meal.
The Simple Ingredients You’ll Need
For the Chicken:
- 4 boneless skinless chicken breasts (about 2 lb)
- 1 cup salsa verde (jarred or homemade)
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Topping & Serving:
- 6 oz Pepper Jack cheese, sliced or shredded
- 2 tablespoons chopped cilantro
- Lime wedges
- Optional: sliced jalapeño, diced avocado, warm tortillas or cooked rice
A Kitchen Tool I Can’t Live Without
An Instant-Read Thermometer: A trusty thermometer is my secret to perfectly juicy grilled chicken every time, ensuring it’s cooked to a safe 165°F (74°C) without ever drying out.
Let’s Bring It to Life, Step by Step
A Gentle Start: Prepping the Chicken
First, pound the chicken breasts to an even 3/4-inch thickness. This little step is key for quick, even grilling. In a bowl, stir together 1/2 cup of the salsa verde with the olive oil, lime juice, cumin, garlic powder, onion powder, salt, and pepper.
Letting the Flavors Get Acquainted
Add the chicken to the marinade and toss everything to make sure it’s well-coated. Let it marinate for 15–30 minutes at room temperature. If you have more time, you can let it chill for up to 4 hours, which really lets the flavors sink in.
Waking Up the Grill
Heat your grill to a steady medium-high, around 425°F (220°C). Don’t forget to oil the grates to prevent the chicken from sticking! Once it’s hot, shake any excess marinade off the chicken.
The Moment of Sizzle and Savor
Place the chicken on the grill and cook for 5–6 minutes on each side. While it cooks, you can baste it with a bit of the remaining 1/2 cup of salsa verde for extra flavor. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
A Blanket of Melty Cheese
Move the chicken to a cooler part of the grill (indirect heat). Top each piece with Pepper Jack cheese, cover the grill, and let it melt for 1–2 minutes. It happens fast, so keep an eye on it!
Patience for the Perfect Bite
Let the chicken rest for at least 5 minutes before serving. This helps lock in all those delicious juices. Spoon any leftover salsa verde over the top, sprinkle with fresh cilantro, and serve with lime wedges and your favorite sides.
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. For precise nutritional values, I recommend using your preferred nutrition calculator.
Ways to Keep It Light & Fresh
- Leaner Cheese: To reduce fat, you can opt for a low-fat or reduced-fat Monterey Jack or a similar cheese.
- Low-Sodium Salsa: Look for a low-sodium salsa verde or make your own to better control the salt content.
- Serve it Green: Instead of rice or tortillas, serve the grilled salsa verde chicken over a bed of mixed greens with avocado for a healthy, low-carb meal.
How to Gather Everyone Around the Table
- Taco Night: Slice the chicken and serve it in warm corn or flour tortillas with diced avocado, a squeeze of lime, and a dollop of sour cream.
- Rice Bowls: Create a hearty and healthy dinner bowl by serving the chicken over a bed of cilantro-lime rice and black beans.
- Mexican Salad: Chop the chicken and toss it with romaine lettuce, corn, black beans, cherry tomatoes, and a creamy cilantro dressing for a refreshing salad.
A Few Little Secrets for Success
- Grilling at the Wrong Temperature: Cooking the chicken on heat that’s too high can burn the outside before the inside is cooked. Stick to medium-high heat for even cooking.
- Skipping the Rest Time: Slicing into the chicken right after it comes off the grill will cause the juices to run out, leaving you with dry meat. A 5-minute rest makes all the difference.
- Flipping Too Often: Let the chicken cook undisturbed for 5-6 minutes per side to develop nice grill marks and an even sear. Constantly flipping it can dry out the chicken.
Keeping Leftovers Fresh
To store leftovers, let the chicken cool completely and place it in an airtight container. It will keep in the refrigerator for 3 to 4 days. For longer storage, you can freeze the cooked chicken for up to four months.
From My Kitchen to Yours
This grilled salsa verde pepper jack chicken is more than just an easy weeknight dinner; it’s a reminder of sunny days and family laughter. I hope that when you make it, you’re not just filling plates but also creating your own warm memories. I’d love to hear how it turns out in your kitchen.
Your Questions, Answered with Love
What if I don’t have an outdoor grill?
Absolutely! Use a hot grill pan or a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, then reduce the heat, top with cheese, and cover the pan for a minute or two to let it melt.
Does it matter what kind of salsa verde I use?
You can use your favorite jarred salsa verde for convenience, it’s what makes this a great weeknight meal! If you have the time, a homemade green chile salsa verde would also be delicious.
Could I try a different cheese?
Of course. If you’re not a fan of the spice in Pepper Jack, regular Monterey Jack is a wonderful, creamy alternative. Even a sharp white cheddar would be tasty.
Print
Grilled Salsa Verde Pepper Jack Chicken
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
This Grilled Salsa Verde Pepper Jack Chicken is a wonderfully simple and flavorful meal. Juicy grilled chicken breast gets a zesty kick from salsa verde and a dreamy, melty blanket of Pepper Jack cheese.
Ingredients
- 4 boneless skinless chicken breasts (about 2 lb)
- 1 cup salsa verde (jarred or homemade)
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 oz Pepper Jack cheese, sliced or shredded
- 2 tablespoons chopped cilantro
- Lime wedges
- Optional: sliced jalapeño, diced avocado, warm tortillas or cooked rice
Instructions
- Pound the chicken breasts to an even 3/4-inch thickness.
- In a bowl, stir together 1/2 cup salsa verde, olive oil, lime juice, cumin, garlic powder, onion powder, salt, and pepper.
- Add the chicken to the marinade and let sit for 15–30 minutes (or up to 4 hours chilled).
- Preheat grill to medium-high heat (425°F / 220°C) and oil grates.
- Grill chicken 5–6 minutes per side, basting with remaining salsa verde. Cook until an instant-read thermometer reads 165°F (74°C).
- Move chicken to indirect heat, top with Pepper Jack cheese, cover, and melt for 1–2 minutes.
- Rest chicken 5 minutes before serving. Top with extra salsa verde, cilantro, and lime wedges. Serve with tortillas, rice, or salad.
Notes
Let chicken rest before slicing to keep it juicy. Perfect served as tacos, rice bowls, or over a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 390
- Sugar: 2g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 115mg
Keywords: grilled chicken, salsa verde chicken, pepper jack chicken, Mexican chicken, weeknight dinner