Grilled Salsa Verde Pepper Jack Chicken (Ready in 25 Mins)

Name: Grilled Salsa Verde Pepper Jack Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American, Mexican-inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 cup salsa verde; 4 slices Pepper Jack cheese; 1 tbsp olive oil; 1 tsp cumin; 1 tsp garlic powder; Salt and pepper to taste; Fresh cilantro for garnish; Lime wedges for serving

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Ready in under 30 minutes, this Grilled Salsa Verde Pepper Jack Chicken recipe delivers juicy, cheesy, and smoky flavor that will make it your new favorite weeknight dinner.

A colorful plate of juicy Grilled Salsa Verde Pepper Jack Chicken, with one breast sliced to show the tender inside. — This entire Grilled Salsa Verde Chicken comes together in under 30 minutes!

Hey there! I’m so excited to share this recipe with you. This juicy grilled salsa verde pepper jack chicken is a total game-changer for busy evenings. It has that same “save-the-day” vibe as my favorite one-pot chicken dinner, where you get a spectacular meal without a sink full of dishes. You get that incredible smoky char from the grill, a zesty tang from the salsa, and a blanket of gooey, melty cheese. It’s simple, satisfying, and an absolute crowd-pleaser.

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Sections

Key Takeaways

Ready in a Flash: This entire meal comes together in under 30 minutes, perfect for those hectic weeknights.
Packed with Flavor: The combination of tangy salsa, smoky char, and spicy cheese is absolutely irresistible.
Minimal Ingredients: You only need a handful of simple, easy-to-find ingredients to create a truly spectacular dish.
Perfect for Meal Prep: Grill a double batch! The leftovers are fantastic on salads, in tacos, or in a wrap for lunch the next day.

Why You’ll Love This Grilled Salsa Verde Pepper Jack Chicken

Okay, let’s be real—sometimes you just need a recipe that you know is going to be a home run. This is that recipe. Trust me, you’re going to fall head over heels for it.

So, So Juicy: The salsa verde marinade does an incredible job of tenderizing the chicken. If you’re as obsessed as I am with figuring out the secret to tender chicken, you’ll appreciate this simple trick!
That Cheesy Pull! The blanket of spicy pepper jack cheese melts into every nook and cranny. It’s pure comfort.
Zesty & Bright: Salsa verde provides a vibrant, tangy kick that cuts through the richness of the cheese. It’s a match made in heaven.
Hello, Lean Protein! This dish is built around chicken breast, a fantastic source of lean protein that will keep you feeling full and satisfied.
The Aroma is Everything: The smell of this chicken sizzling on the grill is basically the official scent of summer. It’ll have the whole neighborhood peeking over the fence!

From Simple Dip to Dinner Star

I’ll never forget the first time I tried a really good, homemade salsa verde. I was at a little taqueria on a road trip, and I was used to the standard red salsa you get everywhere. But this green stuff? It was a revelation! It was so bright, tangy, and packed with the flavor of roasted tomatillos, cilantro, and lime. For years, I just thought of it as a fantastic chip dip.

Then one summer, I was getting ready to grill some chicken for the hundredth time and was honestly a little bored with my usual lemon-herb marinade. My eyes landed on a jar of salsa verde in the fridge, and a lightbulb went off. Why not use that as a marinade? Oh my gosh, it was a total game-changer. The natural acidity in the salsa made the chicken incredibly tender, and the flavor was just amazing. Adding that slice of pepper jack at the end was the final touch that took it from a good dinner to an unforgettable one. Now, this grilled salsa verde chicken is a staple we come back to again and again.

Ingredients for Grilled Salsa Verde Pepper Jack Chicken

The beauty of this recipe is its simplicity. Here’s what you’ll need:

Ingredient	Notes / Easy Substitutes
Chicken Breasts	Boneless, skinless. You can easily swap for boneless, skinless chicken thighs—just adjust grilling time as needed.
Salsa Verde	Use your favorite store-bought jar for convenience (I love the Herdez brand!) or make your own if you’re feeling ambitious.
Pepper Jack Cheese	Sliced is easiest. If you don’t like spice, Monterey Jack, Colby Jack, or even Provolone work beautifully.
Olive Oil	Or any neutral oil like avocado oil.
Cumin	Adds a lovely, earthy warmth.
Garlic Powder	For a savory base note.
Salt & Pepper	To taste.

Equipment Needed

No fancy gadgets required for this one!

Grill: A gas or charcoal grill is perfect.
Grill Pan: No grill? No problem. A cast-iron grill pan on the stovetop works great.
Tongs: For easy and safe flipping.
Meat Thermometer: This is my #1 tool for guaranteeing perfectly cooked, juicy chicken every single time. It takes the guesswork out of grilling!
Shallow Dish or Ziplock Bag: For marinating the chicken.

How to Make Grilled Salsa Verde Pepper Jack Chicken Step-by-Step

Chicken breasts with dark char marks being topped with salsa verde and pepper jack cheese while sizzling on a hot BBQ grill. — Wait until the chicken is almost fully cooked before adding the salsa and cheese to prevent them from burning!

Ready to create some magic? Just follow these simple steps.

PREPARE the Chicken: Pat the chicken breasts dry with a paper towel. This helps them get a better sear on the grill.
MARINATE with Flavor: In a shallow dish or a large resealable plastic bag, toss the chicken with the olive oil, cumin, garlic powder, salt, and pepper. Pour in about half of the salsa verde and turn the chicken to coat it completely. Let it marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge.
PREHEAT the Grill: Get your grill going over medium-high heat, around 400-450°F (200-230°C). Make sure your grates are clean!
GRILL the Chicken: Place the chicken on the hot grill. Let it cook for about 5-7 minutes on the first side, until you get those beautiful grill marks. Try not to move it around too much!
FLIP and Top: Flip the chicken over. Spoon the remaining salsa verde over the cooked side of each piece of chicken.
MELT the Cheese: Let the chicken cook for another 5-7 minutes on the second side. During the last 2 minutes of cooking, place a slice of pepper jack cheese on top of each chicken breast and close the grill lid to help it melt into gooey perfection.
CHECK for Doneness: The chicken is done when it’s no longer pink in the center and a meat thermometer inserted into the thickest part reads 165°F (74°C).
REST is Best: Transfer the cooked chicken to a clean plate, tent it loosely with foil, and let it rest for 5 minutes before serving. This step is crucial for juicy chicken!

My Expert Tips for the Best Results

I’ve made this recipe more times than I can count, and I’ve learned a few things along the way. Here are my little secrets for success:

Don’t Skip the Rest! I know, it’s so tempting to slice right in, but letting the chicken rest for 5 minutes allows the juices to redistribute throughout the meat. If you cut it too soon, all that deliciousness will run out onto your cutting board.
Pound it Out (Gently): If your chicken breasts are very thick on one end and thin on the other, gently pound the thicker part to a more even thickness. This ensures everything cooks evenly.
Use a Thermometer: I said it before, but it’s worth repeating! A meat thermometer is a cook’s best friend. It’s the only surefire way to know your chicken is cooked safely without overcooking it into a dry mess.
Clean Your Grates: A clean grill grate prevents sticking and gives you those professional-looking char marks. I always give mine a good scrape with a grill brush right after preheating.

What to Serve With Grilled Salsa Verde Chicken

This chicken is a star, but every star needs a great supporting cast! It pairs wonderfully with so many things.

A simple side of easy baked zucchini keeps things light, healthy, and summery.
If you want to go all-in on comfort, it’s amazing with these hearty cheesy ranch potatoes.
Cilantro Lime Rice or Black Beans.
Warm corn or flour tortillas for making tacos.
And for dessert? The zesty flavor of this easy key lime cake is the perfect finish to this meal.

Storing and Reheating Tips

Leftovers are one of the best parts of this recipe! Store any leftover chicken in an airtight container in the refrigerator for up to 4 days.

To reheat, you can microwave it in short bursts until warm, but my favorite way is to slice it and quickly warm it in a lightly oiled skillet over medium heat. This helps keep it from drying out.

Nutrition Facts

Serving Size: 1 chicken breast

Calories: 355
Protein: 45g
Fat: 16g
Saturated Fat: 7g
Carbohydrates: 4g
Sugar: 2g
Sodium: 580mg

Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs About Grilled Salsa Verde Chicken

What is salsa verde chicken?

Salsa verde chicken is a delicious Mexican-inspired dish where chicken is cooked with salsa verde, a green salsa made from tomatillos, chilies, cilantro, and lime. My grilled salsa verde chicken recipe adds a smoky flavor and a layer of spicy melted cheese for an extra-decadent finish.

Is salsa the same as salsa verde?

They’re similar but different! Regular salsa (salsa roja) is typically made with red tomatoes, while salsa verde is made with green tomatillos. This gives salsa verde a tangier, zestier flavor profile that’s absolutely perfect for this grilled chicken.

How do you keep chicken from drying out on the grill?

The secrets are not overcooking it—which is why a meat thermometer is key!—and letting it rest after cooking. The short marinade in the acidic salsa also helps to tenderize the meat, keeping it nice and juicy.

Can I use jarred salsa verde for this recipe?

Absolutely! That’s one of the things that makes this recipe so great for weeknights. There are some fantastic jarred salsa verdes out there that will save you time and still deliver amazing flavor.

Final Thoughts

I really hope this recipe becomes a new favorite for you and your family. It’s one of those meals that just feels like a celebration, even if it’s just a regular Tuesday night. It’s simple, flavorful, and brings a little bit of sunshine to your dinner plate.

If you’re on a grilling kick, you absolutely have to try my grilled chicken with bruschetta next! It’s another one of our summer staples.

I can’t wait to see your creations! If you make this, be sure to leave a comment and a star rating below to let me know how it turned out. Happy grilling!

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