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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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Prep Time 10 minutes
Cook Time 12 minutes
Marinate Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

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! 🍗🔥