Grilled Salsa Verde Pepper Jack Chicken Recipe

Estimated reading time: 3 minutes

The Story & Intro

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:

IngredientAmount
Boneless skinless chicken breasts4 (about 1.5 lbs)
Olive oil2 tablespoons
Garlic powder1 teaspoon
Ground cumin1/2 teaspoon
Salt and black pepperTo taste
Salsa verde (jarred or homemade)1 cup
Pepper jack cheese slices4 slices
Fresh cilantroOptional garnish
Lime wedgesFor serving

Marinate and prep

  1. Pat the chicken breasts dry.
  2. Rub with olive oil, garlic powder, cumin, salt, and pepper.
  3. Let marinate at room temperature for 15 minutes while the grill heats.

Grilling the chicken

  1. Preheat grill to medium-high heat. Oil grates lightly.
  2. Grill chicken 5–6 minutes per side, or until internal temp hits 74°C (165°F).
  3. In the last 2 minutes, top each breast with a slice of pepper jack and cover grill until cheese melts.
  4. Remove and spoon salsa verde over each piece generously.
  5. 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

NutrientPer serving
Calories360
Protein38g
Fat20g
Carbs4g
Fiber1g
Sugar2g
Sodium530mg
Print
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Grilled Salsa Verde Pepper Jack Chicken Recipe


  • Author: Chloe
  • 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

Scale

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.

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