Grilled Salsa Verde Pepper Jack Chicken – Zesty, Juicy & Cheesy

Tender grilled chicken smothered in tangy salsa verde, melted pepper jack cheese, and fresh cilantro—this easy recipe brings big Tex-Mex flavor to your grill!

🎉 Introduction

Get ready for your new favorite summer dinner: Grilled Salsa Verde Pepper Jack Chicken. This recipe combines juicy grilled chicken breasts with zesty salsa verde and gooey pepper jack cheese, all topped with fresh cilantro and a squeeze of lime. It’s quick, easy, and packed with bold, smoky, cheesy flavor—perfect for weeknight dinners, BBQs, or meal prep! 🌮🔥

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🧰 Equipment Needed

• Grill or grill pan
• Tongs
• Small bowl & whisk
• Knife & cutting board
• Meat thermometer
• Basting brush (optional)

🛒 Ingredients

🍗 Chicken & Marinade

• 1½ lbs thin, boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1 tsp salt

🌿 Toppings & Extras

• 12 oz salsa verde (store-bought or homemade)
• 4 slices pepper jack cheese
• Fresh cilantro, chopped
• 1 lime, cut into wedges

👩‍🍳 Directions

Step 1: Marinate Chicken

1. In a small bowl, whisk olive oil, lime juice, cumin, salt, and pepper.
2. Place chicken breasts in a resealable bag or shallow dish; pour marinade over chicken.
3. Seal and refrigerate at least 30 minutes, up to 4 hours.

Step 2: Prep the Grill

1. Preheat grill or grill pan to medium-high heat.
2. Lightly oil grates to prevent sticking.

Step 3: Grill the Chicken

1. Remove chicken from marinade; discard excess marinade.
2. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C).
3. During the last minute of grilling, top each chicken breast with a slice of pepper jack cheese.
4. Cover grill or tent with foil until cheese melts.

Step 4: Add Salsa Verde & Finish

1. Transfer grilled chicken to a platter; spoon warm salsa verde over each piece.
2. Sprinkle with chopped fresh cilantro.

Step 5: Serve

• Serve hot with lime wedges, rice, grilled veggies, or tortillas.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Marinate Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: ~50 minutes

🥄 Variations

• Extra Spicy: Use hot salsa verde or add sliced jalapeños.
• Cheese Swap: Try Monterey Jack or cheddar.
• Taco Version: Slice chicken and serve in tortillas with toppings.
• Creamy: Add a drizzle of sour cream or avocado crema.

🧊 Storage & Reheating

• Fridge: Store leftovers in airtight container up to 4 days.
• Reheat: Microwave until heated through or warm in skillet.
• Freezer: Freeze cooked chicken (without salsa) up to 2 months.

❓ 10 FAQs

1. Can I bake instead of grill?
   Yes—bake at 400°F for 20–25 minutes.
2. What is salsa verde?
   A green salsa made with tomatillos, green chilies, and cilantro.
3. Can I use chicken thighs?
   Absolutely—adjust cooking time as needed.
4. Do I need to pound chicken thin?
   Yes, if your breasts are thick for even cooking.
5. What sides go well?
   Rice, black beans, grilled corn, or a fresh salad.
6. Can I make it dairy-free?
   Yes—skip cheese or use dairy-free cheese.
7. How do I keep chicken juicy?
   Don’t overcook—use a thermometer.
8. Can I prep ahead?
   Yes—marinate up to a day in advance.
9. What if I don’t have salsa verde?
   Substitute with your favorite green salsa.
10. Is this kid-friendly?
    Yes—use mild salsa verde for less heat.

🏁 Conclusion

This Grilled Salsa Verde Pepper Jack Chicken is juicy, zesty, and cheesy with big Tex-Mex flavor—perfect for easy dinners, meal prep, or outdoor grilling! 🍗🔥

Adam

Grilled Salsa Verde Pepper Jack Chicken – Zesty, Juicy & Cheesy

Tender grilled chicken smothered in tangy salsa verde, melted pepper jack cheese, and fresh cilantro—this easy recipe brings big Tex-Mex flavor to your grill! 🎉 Introduction Get ready for your new favorite summer dinner: Grilled Salsa Verde Pepper Jack Chicken. This recipe combines juicy grilled chicken breasts with zesty salsa verde and gooey pepper jack cheese, all topped with fresh cilantro and a squeeze of lime. It’s quick, easy, and packed with bold, smoky, cheesy flavor—perfect for weeknight dinners, BBQs, or meal prep! 🌮🔥

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Marinate Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Ingredients

  

🍗 Chicken & Marinade

• 1½ lbs thin boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1 tsp salt

🌿 Toppings & Extras

• 12 oz salsa verde store-bought or homemade
• 4 slices pepper jack cheese
• Fresh cilantro chopped
• 1 lime cut into wedges

Adem Recipes Daily App

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Adem Recipes Daily App 🍽️

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Coming Soon

Coming Soon

Equipment

• Grill or grill pan
• Tongs
• Small bowl & whisk
• Knife & cutting board
• Meat thermometer
• Basting brush (optional)

Method

 

Step 1: Marinate Chicken

1. In a small bowl, whisk olive oil, lime juice, cumin, salt, and pepper.
2. Place chicken breasts in a resealable bag or shallow dish; pour marinade over chicken.
3. Seal and refrigerate at least 30 minutes, up to 4 hours.

Step 2: Prep the Grill

1. Preheat grill or grill pan to medium-high heat.
2. Lightly oil grates to prevent sticking.

Step 3: Grill the Chicken

1. Remove chicken from marinade; discard excess marinade.
2. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C).
3. During the last minute of grilling, top each chicken breast with a slice of pepper jack cheese.
4. Cover grill or tent with foil until cheese melts.

Step 4: Add Salsa Verde & Finish

1. Transfer grilled chicken to a platter; spoon warm salsa verde over each piece.
2. Sprinkle with chopped fresh cilantro.

Step 5: Serve

1. Serve hot with lime wedges, rice, grilled veggies, or tortillas.

Notes

🥄 Variations
Extra Spicy: Use hot salsa verde or add sliced jalapeños.

Cheese Swap: Try Monterey Jack or cheddar.

Taco Version: Slice chicken and serve in tortillas with toppings.

Creamy: Add a drizzle of sour cream or avocado crema.

🧊 Storage & Reheating
Fridge: Store leftovers in airtight container up to 4 days.

Reheat: Microwave until heated through or warm in skillet.

Freezer: Freeze cooked chicken (without salsa) up to 2 months.

❓ 10 FAQs
Can I bake instead of grill?
Yes—bake at 400°F for 20–25 minutes.

What is salsa verde?
A green salsa made with tomatillos, green chilies, and cilantro.

Can I use chicken thighs?
Absolutely—adjust cooking time as needed.

Do I need to pound chicken thin?
Yes, if your breasts are thick for even cooking.

What sides go well?
Rice, black beans, grilled corn, or a fresh salad.

Can I make it dairy-free?
Yes—skip cheese or use dairy-free cheese.

How do I keep chicken juicy?
Don’t overcook—use a thermometer.

Can I prep ahead?
Yes—marinate up to a day in advance.

What if I don’t have salsa verde?
Substitute with your favorite green salsa.

Is this kid-friendly?
Yes—use mild salsa verde for less heat.

🏁 Conclusion
This Grilled Salsa Verde Pepper Jack Chicken is juicy, zesty, and cheesy with big Tex-Mex flavor—perfect for easy dinners, meal prep, or outdoor grilling! 🍗🔥