Grilled Salsa Verde Pepper Jack Chicken Recipe – Smoky, Zesty, and Cheesy

This Grilled Salsa Verde Pepper Jack Chicken is a flavor-packed recipe that combines the smoky taste of grilled chicken, the tangy brightness of salsa verde, and the creamy, melty goodness of pepper jack cheese. It’s the perfect balance of spicy, cheesy, and savory, all grilled to perfection for a juicy, tender chicken that will quickly become a favorite at your dinner table.

This easy-to-make recipe is ideal for weeknight meals, grilling season, or even meal prepping for the week ahead. The combination of grilled chicken, salsa verde, and pepper jack is an unbeatable trio, making it both simple and delicious.

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Why You’ll Love This Recipe

• Juicy and flavorful – The chicken absorbs the vibrant flavors of salsa verde and the richness of pepper jack cheese.

• Quick and easy – Prep and cook in under 30 minutes, making it perfect for a weeknight dinner or a casual weekend barbecue.

• A little bit spicy – The salsa verde and pepper jack cheese add just the right amount of heat.

• Versatile – Serve with a side salad, rice, or wrapped in a tortilla for a taco-style dinner.

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Ingredient Overview: What You’ll Need

Chicken Breasts

Use boneless, skinless chicken breasts for easy grilling and a lean, protein-packed base.

Salsa Verde

Salsa verde made from tomatillos adds a tangy, fresh flavor that works perfectly with the smoky chicken. You can either use store-bought salsa verde or make your own for a more authentic taste.

Pepper Jack Cheese

Pepper jack cheese is creamy with a hint of spice, adding the perfect amount of richness and heat to the dish. You can use shredded cheese for even coverage.

Olive Oil

Used to brush the chicken before grilling and to enhance the flavor with a light drizzle.

Lime

A squeeze of fresh lime juice brightens the dish and enhances the flavors of the salsa verde.

Garlic & Cumin

A bit of minced garlic and ground cumin adds depth of flavor and a slight smokiness to the marinade.

Salt & Pepper

For seasoning the chicken before grilling.

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

1. Prepare the Marinade

• In a bowl, combine:

  • 1 cup salsa verde

  • 1 tbsp olive oil

  • 2 cloves garlic (minced)

  • 1 tsp ground cumin

  • 1 tbsp fresh lime juice

  • Salt and pepper to taste

• Whisk everything together to create the marinade.

2. Marinate the Chicken

• Place 4 boneless, skinless chicken breasts in a resealable plastic bag or shallow dish.

• Pour the salsa verde marinade over the chicken and ensure it’s well-coated.

• Seal the bag or cover the dish and refrigerate for 30 minutes to 2 hours to allow the chicken to absorb the flavors.

3. Preheat the Grill

• Preheat your grill to medium-high heat (around 375°F to 400°F).

• If you’re using a grill pan, heat it over medium-high heat on the stovetop.

4. Grill the Chicken

• Once the grill is hot, remove the chicken from the marinade and discard any leftover marinade.

• Place the chicken on the grill and cook for 6–7 minutes per side or until the internal temperature reaches 165°F (75°C).

• Grill until the chicken has nice grill marks and is fully cooked through.

5. Add the Cheese

• During the last 2 minutes of grilling, sprinkle shredded pepper jack cheese (about ½ cup per breast) over each chicken breast.

• Close the grill lid to melt the cheese and make it gooey and bubbly.

6. Serve

• Remove the chicken from the grill and let it rest for 5 minutes.

• Garnish with extra lime wedges, fresh cilantro, and a drizzle of salsa verde if desired.

Serve with:

• Rice or quinoa for a complete meal.

• A side salad with avocado and corn for extra freshness.

• Tortillas for a taco-style dinner.

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Tips, Variations & Substitutions

Tips for the Best Grilled Chicken

• Don’t overcook the chicken – Use a meat thermometer to ensure the chicken reaches 165°F for the perfect juicy, tender chicken.

• Grill marks – To get the best grill marks, avoid moving the chicken around too much on the grill.

• Rest the chicken – Let the grilled chicken rest for a few minutes to allow the juices to redistribute before serving.

Variations

• Add Veggies: Top the grilled chicken with grilled veggies like bell peppers, onions, or zucchini for extra texture and flavor.

• Spicy Kick: Add jalapeños or hot sauce to the salsa verde for extra heat.

• Taco Style: Shred the grilled chicken and serve in soft tortillas with fresh salsa, sour cream, and a sprinkle of cilantro.

Substitutions

• No pepper jack cheese? Use Monterey Jack or cheddar if you prefer a milder flavor.

• No grill? Cook the chicken on the stovetop in a grill pan or bake it at 375°F for 25–30 minutes.

• Dairy-Free? Skip the cheese and top the chicken with a dollop of guacamole or dairy-free sour cream.

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Serving Ideas & Occasions

This Grilled Salsa Verde Pepper Jack Chicken is perfect for:

• Grilling season – Ideal for summer barbecues or cookouts.

• Weeknight dinners – Easy, flavorful, and quick to prepare.

• Meal prep – Make extra grilled chicken for salads, wraps, or bowls throughout the week.

• Taco night – Serve with tortillas for a fun twist on taco night.

Pair with:

• Fresh corn on the cob or Mexican street corn for a summery touch.

• Guacamole or sour cream on the side for dipping.

• A refreshing lime and cilantro slaw to complement the smoky grilled chicken.

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Nutritional & Health Benefits

Estimated Nutrition (Per Serving, 4 servings total):

• Calories: 300–350

• Protein: 35–40g

• Fat: 20–25g

• Carbs: 6–8g

• Fiber: 1–2g

Health Highlights:

• Chicken: A lean source of protein to help build muscle and keep you full.

• Salsa Verde: Provides antioxidants from tomatillos and green chilies.

• Pepper Jack Cheese: Adds flavor and creaminess with a bit of spice.

• Olive Oil: Healthy fats that support heart health.

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Frequently Asked Questions (FAQ)

1. Can I make this recipe ahead of time?

You can marinate the chicken ahead of time and store it in the fridge for up to 2 hours. Grill when you’re ready to serve.

2. Can I make this with chicken thighs?

Yes! You can use boneless, skinless chicken thighs instead of breasts. They tend to be juicier and cook similarly on the grill.

3. Can I use store-bought salsa verde?

Yes, store-bought salsa verde works perfectly if you want to save time. However, homemade salsa verde can add extra freshness and flavor.

4. How do I store leftovers?

Store leftover grilled chicken in an airtight container in the fridge for up to 3 days. It’s great for salads, wraps, or bowls the next day.

5. Can I make this recipe spicy?

Absolutely! Add more jalapeños, hot sauce, or cayenne pepper to the salsa verde for more heat.

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