Grilled Salsa Verde Pepper Jack Chicken

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare, loaded with flavor, and naturally low in carbs. The salsa verde brings a bright, zesty kick, and the pepper jack cheese adds creamy heat. Grilling the chicken gives it a smoky edge, and everything comes together in about 25 minutes. Whether I’m cooking outdoors or using a grill pan indoors, this dish never fails to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 cup salsa verde (store-bought or homemade)

• 4 slices pepper jack cheese

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1/2 teaspoon cumin

• Salt and black pepper to taste

• Fresh cilantro and lime wedges for garnish (optional)

directions

1. I preheat the grill or a grill pan over medium-high heat.

2. I brush each chicken breast with olive oil and season both sides with garlic powder, cumin, salt, and black pepper.

3. I grill the chicken for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).

4. In the last 2 minutes of grilling, I spoon salsa verde over each chicken breast and top with a slice of pepper jack cheese. I cover the grill or tent with foil to help the cheese melt.

5. Once the cheese is melted, I remove the chicken from the grill and let it rest for 2–3 minutes before serving.

6. I garnish with chopped cilantro and serve with lime wedges, if I have them on hand.

Servings and timing

This recipe makes 4 servings. It takes 10 minutes to prep and 15 minutes to cook, for a total time of 25 minutes. Each serving contains approximately 330 kcal.

Variations

Sometimes I use chicken thighs instead of breasts for extra juiciness. I’ve also tried topping the chicken with sliced avocado or crushed tortilla chips for texture. If I want a creamier sauce, I mix a spoonful of sour cream or Greek yogurt into the salsa verde before topping. For even more heat, I use habanero jack cheese or add sliced jalapeños.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat or in the microwave until just heated through. It also works great sliced over a salad or in a wrap for meal prep.

FAQs

Can I bake this instead of grilling?

Yes, I bake the seasoned chicken at 400°F (200°C) for about 20–25 minutes, then add the salsa verde and cheese in the last few minutes to melt.

What’s the best salsa verde to use?

I use either homemade or a good-quality store-bought salsa verde. I look for one that’s tangy, slightly spicy, and not too watery.

Is this dish spicy?

It has a mild to moderate kick from the pepper jack cheese and salsa verde. I adjust the heat by choosing a milder salsa or cheese if needed.

Can I make this dish ahead of time?

Yes, I marinate and season the chicken ahead of time, then grill just before serving. Leftovers also make great lunches.

What can I serve with it?

I serve it with rice, quinoa, roasted veggies, grilled corn, or even over a bed of lettuce for a lighter meal.

Conclusion

Grilled salsa verde pepper jack chicken is a fast, flavorful dinner I come back to again and again. It’s simple, satisfying, and bursting with spicy Southwestern flair. Whether I’m firing up the grill for summer or just want a fresh new way to enjoy chicken, this recipe makes every bite bold and delicious.