Introduction
Juicy grilled chicken smothered in melty pepper jack cheese and topped with zesty salsa verde? Yes, please. This Grilled Salsa Verde Pepper Jack Chicken is bursting with bold flavors and takes your weeknight grilling game to the next level.
It’s fast, flavorful, and just the right amount of spicy — your new summer favorite is here.
Ingredients List
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp cumin
For Topping:
- 1 cup salsa verde (store-bought or homemade)
- 4 slices pepper jack cheese
- Fresh cilantro, for garnish
- Lime wedges (optional)
Timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: ~25 minutes
Quick enough for a weeknight, tasty enough for a cookout.
Step-by-Step Instructions
Step 1: Prep the Chicken
Pound chicken breasts to even thickness if needed. Rub with olive oil and season with salt, pepper, garlic powder, and cumin on both sides.
Step 2: Grill
Preheat grill or grill pan to medium-high heat. Grill chicken for 5–7 minutes per side until cooked through and internal temp reaches 165°F.
Step 3: Add Cheese and Salsa
In the last 1–2 minutes of grilling, top each chicken breast with a slice of pepper jack cheese and a generous spoonful of salsa verde. Cover grill or tent with foil to melt cheese.
Step 4: Serve
Remove from heat and garnish with chopped cilantro. Serve hot with lime wedges on the side.
Nutritional Information (per serving, serves 4)
- Calories: 320
- Protein: 38g
- Carbohydrates: 4g
- Fat: 16g
- Sodium: 600mg
High in protein, low in carbs, and full of flavor.
Tips for Best Results
- Use thin-sliced or pounded chicken for even cooking.
- Try homemade roasted tomatillo salsa verde for extra freshness.
- Let the chicken rest a few minutes before serving for juicier results.
Healthier Alternatives
- Use low-fat pepper jack cheese.
- Skip cheese altogether for a dairy-free version.
- Serve with cauliflower rice or grilled veggies to keep it low-carb.
Serving Suggestions
- Over cilantro-lime rice
- In tacos or burrito bowls
- With grilled corn or a fresh summer salad
- Sliced in a sandwich or wrap
Common Mistakes to Avoid
- Overcooking the chicken: Use a meat thermometer to avoid drying it out.
- Too much salsa too early: Add salsa near the end to avoid soggy chicken.
- Skipping the resting time: Let chicken sit for 5 minutes to keep juices in.
Storing Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Gently reheat in a skillet or microwave.
- Freeze: Freeze grilled chicken without toppings for up to 2 months.
Conclusion
This Grilled Salsa Verde Pepper Jack Chicken is a celebration of smoky, spicy, and tangy flavors with minimal effort. It’s easy to prep, quick to cook, and always a crowd-pleaser.
Fire up the grill — this chicken is ready to steal the show.
FAQs
Can I bake this instead of grilling?
Yes, bake at 400°F for 20–25 minutes. Add cheese and salsa in the final 5 minutes.
Is this keto-friendly?
Yes! It’s low in carbs and fits a keto lifestyle.
Can I use chicken thighs?
Absolutely. Boneless thighs work great and stay extra juicy.
What’s the best salsa verde?
Roasted tomatillo-based salsa with some heat is ideal. Look for low-sodium versions if store-bought.
Can I prep this ahead?
Yes. Marinate and season the chicken ahead, then grill just before serving.
