If you’re searching for a bold and vibrant weeknight dinner, this Grilled Salsa Verde Pepper Jack Chicken recipe will hit the spot. Juicy grilled chicken breasts are topped with tangy salsa verde and gooey melted pepper jack cheese, creating a smoky, spicy, and satisfying main dish that pairs beautifully with rice, grilled vegetables, or tortillas. Perfect for summer grilling or indoor grilling all year round, this dish is high in protein, packed with flavor, and quick to prepare with just a few ingredients.
Why You’ll Love This Recipe
This grilled chicken recipe is incredibly simple to make yet delivers a complex flavor profile thanks to the combination of smoky grilled chicken, zesty salsa verde, and the melty kick of pepper jack cheese. It’s also gluten-free, low in carbs, and easy to customize. Whether you’re serving a crowd at a BBQ or making a healthy family meal, this dish fits the bill.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup salsa verde (store-bought or homemade)
- 4 slices pepper jack cheese
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
Preheat your grill to medium-high heat. While the grill is heating, rub each chicken breast with olive oil and season both sides with garlic powder, onion powder, salt, and pepper. Place the chicken on the hot grill and cook for about 5–6 minutes per side or until the internal temperature reaches 165°F. During the last 2 minutes of grilling, spoon salsa verde generously over each chicken breast. Top each with a slice of pepper jack cheese and close the grill lid to melt the cheese. Once the cheese is fully melted and bubbly, remove the chicken from the grill. Let rest for a couple of minutes before serving. Garnish with chopped cilantro and lime wedges if desired.
Serving Suggestions
Serve this Grilled Salsa Verde Pepper Jack Chicken over cilantro-lime rice, with roasted vegetables, or tucked into tortillas for flavorful tacos. It also pairs well with black beans, avocado slices, and a simple cabbage slaw for a balanced meal.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. Avoid freezing as the texture of the cheese and salsa may change.
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work great and stay extra juicy on the grill. Just adjust the cooking time as needed.
What kind of salsa verde should I use?
You can use a store-bought tomatillo salsa verde or make your own for fresher flavor. Look for one with a bit of tang and heat for the best result.
Can I bake the chicken instead of grilling?
Absolutely. Bake at 400°F for 20–25 minutes, then add the salsa verde and cheese in the last few minutes of baking to melt.
Is this recipe spicy?
Pepper jack cheese adds a mild kick, but the spiciness can be adjusted by using a milder or spicier salsa verde to suit your preference.
Grilled Salsa Verde Pepper Jack Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Juicy grilled chicken breasts topped with zesty salsa verde and melty pepper jack cheese — a bold and flavorful dinner that’s perfect for summer grilling or easy weeknight meals.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup salsa verde
4 slices pepper jack cheese
Fresh cilantro and lime wedges for garnish
Instructions
1. Preheat grill to medium-high heat.
2. Rub chicken with olive oil and season with garlic powder, onion powder, salt, and pepper.
3. Grill chicken for 5–6 minutes per side or until cooked through (165°F internal temperature).
4. In the last 2 minutes of grilling, top each breast with salsa verde and a slice of pepper jack cheese.
5. Close the grill lid and cook until cheese is melted.
6. Remove from grill, rest for 2 minutes, garnish with cilantro and lime if desired.
Notes
Use chicken thighs if preferred for extra juiciness.
Salsa verde can be store-bought or homemade.
Pairs well with rice, grilled veggies, or tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg