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Grilled Salsa Verde Pepper Jack Chicken served with cherry tomatoes, glistening with melted cheese and fresh cilantro on a white plate.

Grilled Salsa Verde Pepper Jack Chicken

Nora
Juicy grilled chicken breasts smothered with tangy salsa verde and melty pepper jack cheese for a bold, Tex-Mex inspired dinner.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Tex-Mex
Servings 4 servings
Calories 375 kcal

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.

Nutrition

Calories: 375kcalCarbohydrates: 4gProtein: 39gFat: 21gSaturated Fat: 9gCholesterol: 110mgSodium: 620mgPotassium: 580mgFiber: 1gSugar: 1gVitamin A: 12IUVitamin C: 6mgCalcium: 25mgIron: 6mg
Keyword Grilled chicken, Pepper jack chicken, Salsa verde chicken
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