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Grilled Salsa Verde Pepper Jack Chicken is a flavor-loaded dinner recipe that combines zesty green salsa and gooey melted cheese over juicy grilled chicken breasts. This dish brings together bold Tex-Mex flavors with a summertime grilling twist, making it ideal for backyard cookouts or easy weeknight meals.
With just a handful of ingredients and minimal prep, this grilled chicken recipe becomes an instant crowd-pleaser. The pepper jack adds heat, the salsa verde brings brightness, and the grill seals it all with smoky char. Perfect for anyone looking to elevate basic chicken with bold flavor.
What Is the Grilled Salsa Verde Pepper Jack Chicken?
This dish features grilled chicken breasts smothered in tangy salsa verde and melty pepper jack cheese. The chicken is first marinated for depth, then grilled until juicy and finished with cheese and sauce. The salsa verde, made from tomatillos, lime, and fresh herbs, adds a vibrant and slightly spicy kick.
This is Tex-Mex comfort food with a fresh, summery twist. Think of it as the grilled cousin of a cheesy verde enchilada — but lighter, and perfect for the grill.
Why You’ll Love This Recipe
- Fast & Flavorful: Ready in under 30 minutes and bursting with flavor.
- Low Carb Friendly: A great option for those looking for protein-packed meals without heavy starches.
- Versatile: Serve it with rice, salad, or in tacos.
- Crowd-Pleaser: That cheese pull and salsa combo gets rave reviews every time.
Ingredients for Grilled Salsa Verde Pepper Jack Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup salsa verde (store-bought or homemade)
- 1½ cups shredded pepper jack cheese
- Fresh cilantro, chopped (optional garnish)
- Cherry tomatoes or lime wedges (optional for serving)
How To Make the Grilled Salsa Verde Pepper Jack Chicken
Step 1: Marinate the Chicken
Pat the chicken breasts dry and rub them with olive oil. Sprinkle cumin, garlic powder, smoked paprika, salt, and pepper evenly over each piece. Let it marinate for 15–30 minutes while the grill heats.
Step 2: Preheat the Grill
Heat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Step 3: Grill the Chicken
Place the chicken on the grill and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F. Flip once for even grilling.
Step 4: Add Salsa Verde and Cheese
In the last 2 minutes of cooking, spoon salsa verde over each chicken breast and top generously with shredded pepper jack cheese. Close the grill lid briefly to melt the cheese.
Step 5: Serve and Garnish
Transfer the chicken to a platter. Sprinkle with chopped cilantro and serve with cherry tomatoes or lime wedges for a fresh finish.
What to Serve with Grilled Salsa Verde Pepper Jack Chicken
This dish pairs beautifully with a side of cilantro lime rice, grilled corn on the cob, or a fresh avocado salad. It also makes a delicious taco filling if sliced and wrapped in warm tortillas with shredded lettuce and sour cream.
Looking for something hearty? Try it alongside roasted potatoes or baked mac and cheese. For a lighter option, serve over a bed of quinoa or with steamed seasonal vegetables.
Top Tips for Perfecting Grilled Salsa Verde Pepper Jack Chicken
- Don’t skip the marinating time — even 20 minutes makes a difference.
- Use a meat thermometer to avoid overcooking. 165°F is the sweet spot.
- Choose a thick salsa verde to avoid watery topping.
- Cover the grill after adding the cheese so it melts evenly.
Storage Instructions
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warm. The cheese may separate slightly but will still be delicious.
If you want to freeze, do so before adding the salsa and cheese. Reheat, then add toppings just before serving for best texture.
FAQs
Salsa verde sauce is typically made from tomatillos, onions, jalapeños or serrano peppers, garlic, lime juice, and cilantro. These ingredients are blended after roasting or boiling, giving the sauce its vibrant color and tangy, spicy flavor.
Yes, tomatillos should be peeled before grilling. Remove the papery husk and rinse off any sticky residue. This helps them char evenly and improves the texture and flavor of your salsa verde.
Salsa verde pairs well with chicken, pork, beef, and even fish. Chicken breasts or thighs are especially popular because they soak up the tangy sauce, but pork shoulder and grilled steak are also great choices.
Not always. Salsa verde can range from mild to spicy depending on the peppers used. Jalapeños create a moderate heat, while serranos or added chili flakes can turn up the spice level.
Green salsa is often used interchangeably with salsa verde, but technically, salsa verde refers to sauces made with tomatillos. Some green salsas use avocados or green tomatoes instead, which gives them a different flavor profile.
Yes, salsa verde is a fantastic match for chicken. Its tangy brightness enhances grilled or baked chicken, making it a great sauce for dishes like enchiladas, tacos, and grilled chicken breasts.
Want More Dinner Ideas?
You might also like the Garlic Butter Shrimp Scampi Lasagna, rich and comforting with a seafood twist. Or check out the Chicken Cordon Bleu Casserole, which turns a classic into a bubbly, bakeable dish.
If you’re in the mood for beef, the Delicious Beef Bowtie Pasta offers a hearty, one-pan solution. For more Tex-Mex flavors, the Doritos Chicken Casserole is pure comfort.
Or if you want something a bit elegant yet simple, try the Filet Mignon with Peppercorn Sauce. It’s perfect for a date night in.
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If you try this Grilled Salsa Verde Pepper Jack Chicken, I’d love to know what you served it with. Did you go for rice bowls or wrap it in tortillas? Did you spice up your salsa verde?
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Grilled Salsa Verde Pepper Jack Chicken
Equipment
- Grill or grill pan
- Measuring spoons
- Mixing Bowl
- Tongs
- Meat thermometer
Ingredients
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup salsa verde store-bought or homemade
- 1.5 cups shredded pepper jack cheese
- Fresh cilantro optional garnish
- Cherry tomatoes or lime wedges optional for serving
Instructions
- Pat chicken dry and coat with olive oil. Rub in cumin, garlic powder, smoked paprika, salt, and pepper. Let marinate 15–30 minutes.
- Preheat grill or grill pan over medium-high heat and lightly oil the grates.
- Grill chicken for 5–7 minutes per side until cooked through and internal temp reaches 165°F.
- In last 2 minutes, top each piece with salsa verde and shredded pepper jack cheese. Close grill lid briefly to melt.
- Serve hot, garnished with fresh cilantro, cherry tomatoes, or lime wedges.