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.

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

Description

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. It’s low-carb, packed with protein, and perfect for a quick and satisfying meal.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 oz each)

1 tbsp olive oil

1 tsp cumin

1 tsp garlic powder

½ tsp salt

¼ tsp black pepper

¾ cup salsa verde, divided

4 slices Pepper Jack cheese

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Chicken: Pat the chicken breasts dry with a paper towel. For even cooking, gently pound the thicker parts of the chicken to a more uniform thickness.
Season the Chicken: In a bowl, toss the chicken with olive oil, cumin, garlic powder, salt, and pepper until evenly coated.
Preheat the Grill: Preheat your grill to medium-high heat, around 400-450°F (200-230°C). Make sure the grates are clean.
Grill the Chicken: Place the seasoned chicken on the hot grill. Cook for 5-7 minutes per side, or until the chicken has beautiful char marks and is cooked through.
Top with Salsa & Cheese: During the last 2 minutes of cooking, spoon the salsa verde over each chicken breast, then top each with a slice of Pepper Jack cheese. Close the grill lid to allow the cheese to melt completely.
Check for Doneness: The chicken is ready when a meat thermometer inserted into the thickest part reads 165°F (74°C).
Rest and Serve: Transfer the chicken to a plate, tent loosely with foil, and let it rest for 5 minutes. Garnish with fresh cilantro and serve immediately with lime wedges.

Notes

Don’t Skip the Rest! Letting the chicken rest for 5 minutes before slicing is crucial. It allows the juices to redistribute, ensuring every bite is moist and tender.

No Grill? No Problem! You can make this recipe on a cast-iron grill pan on the stovetop over medium-high heat.

Cheese Variations: If you don’t like spice, you can substitute the Pepper Jack with Monterey Jack, Provolone, or a Mexican cheese blend.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 chicken breast
Calories: 355 kcal
Sugar: 2 g
Sodium: 580 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 45 g
Cholesterol: 135 mg

Keywords: grilled salsa verde chicken, grilled chicken, pepper jack chicken, weeknight dinner, summer grilling, keto chicken recipe, low carb chicken