Table of contents
Estimated reading time: 3 minutes
The Story & Intro
The first time I made this Grilled Salsa Verde Pepper Jack Chicken, it was a warm summer evening, and we were having friends over. I didn’t want to be stuck in the kitchen, so I fired up the grill, grabbed some chicken breasts, and topped them with spicy, creamy pepper jack and a jar of salsa verde. The reaction? Everyone asked for seconds. The balance of smoky grilled chicken, the creamy spice from the cheese, and that bright, tangy salsa was addictive. Since then, it’s become my go-to easy summer dinner. Whether you’re meal prepping or throwing a quick BBQ, this Grilled Salsa Verde Pepper Jack Chicken recipe delivers juicy flavor in every bite—and yes, cleanup is minimal too. It’s zesty, cheesy, and grilled to perfection.
Why this grilled chicken dish works
This recipe is more than just a grilled chicken dinner—it’s a flavor bomb with bold spice, bright acidity, and a luscious cheese melt. It’s also versatile, gluten-free, and perfect for summer meals or weeknight dinners.
A trio of flavors
The trifecta of grilled chicken, salsa verde, and pepper jack cheese makes this a stand-out meal. The chicken soaks up that smoky flavor from the grill, the cheese adds heat and richness, and the salsa verde gives it a tangy punch.
Quick prep, big payoff
With just 6 core ingredients and under 30 minutes of cook time, this meal is ideal when you want something impressive but low effort. It’s perfect for outdoor grilling but works on a grill pan too.
Ingredients & Prep Details
Here’s everything you need for this juicy grilled recipe:
| Ingredient | Amount |
|---|---|
| Boneless skinless chicken breasts | 4 (about 1.5 lbs) |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Ground cumin | 1/2 teaspoon |
| Salt and black pepper | To taste |
| Salsa verde (jarred or homemade) | 1 cup |
| Pepper jack cheese slices | 4 slices |
| Fresh cilantro | Optional garnish |
| Lime wedges | For serving |
Marinate and prep
- Pat the chicken breasts dry.
- Rub with olive oil, garlic powder, cumin, salt, and pepper.
- Let marinate at room temperature for 15 minutes while the grill heats.
Grilling the chicken
- Preheat grill to medium-high heat. Oil grates lightly.
- Grill chicken 5–6 minutes per side, or until internal temp hits 74°C (165°F).
- In the last 2 minutes, top each breast with a slice of pepper jack and cover grill until cheese melts.
- Remove and spoon salsa verde over each piece generously.
- Garnish with chopped cilantro and serve with lime wedges.
Tips, Substitutions & Serving Ideas
Make it your own
- Spice it up: Add jalapeño slices on top or swap pepper jack for habanero cheese.
- Salsa swap: Use red salsa or chipotle salsa for a smoky twist.
- No grill? Use a cast-iron grill pan or broil the chicken in the oven.
What to serve it with
- Grilled corn or Mexican street corn
- Cilantro lime rice or cauliflower rice
- Avocado salad or simple slaw
Meal prep and leftovers
- Store cooked chicken in airtight container up to 4 days.
- Reheat gently or slice for tacos, wraps or bowls.
- Freeze without salsa for up to 2 months.
Nutrition & Storage
| Nutrient | Per serving |
|---|---|
| Calories | 360 |
| Protein | 38g |
| Fat | 20g |
| Carbs | 4g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 530mg |
Grilled Salsa Verde Pepper Jack Chicken Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
Description
Juicy grilled chicken breasts topped with melty pepper jack cheese and zesty salsa verde. A quick and flavorful summer dinner.
Ingredients
4 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
1 cup salsa verde
4 slices pepper jack cheese
Fresh cilantro (optional)
Lime wedges for serving
Instructions
1. Preheat grill to medium-high heat and oil grates.
2. Rub chicken with olive oil, garlic powder, cumin, salt and pepper.
3. Grill chicken 5–6 minutes per side, until internal temperature is 165°F.
4. Top with cheese in last 2 minutes, cover grill to melt.
5. Remove from grill, spoon salsa verde on top.
6. Garnish with cilantro and serve with lime.
Notes
Substitute thighs for a juicier cut.
Use store-bought or homemade salsa verde.
Serve with grilled corn or avocado salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 360
- Sugar: 2g
- Sodium: 530mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg
Keywords: Grilled Salsa Verde Pepper Jack Chicken, Summer Dinner
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless skinless thighs work great—just grill 4–5 minutes per side.
Q: What kind of salsa verde should I use?
A: Any store-bought green salsa works, or make your own with tomatillos, jalapeños, and cilantro.
Q: Can I make it ahead of time?
A: Yes, grill the chicken ahead and reheat, then top with cheese and salsa before serving.
Q: Is this keto-friendly?
A: Absolutely! It’s low in carbs and high in protein.