Grilled Salsa Verde Pepper Jack Chicken

Introduction

Ready to kick your grilled chicken game up a notch? This Grilled Salsa Verde Pepper Jack Chicken combines smoky char, zesty salsa verde, and melty pepper jack cheese for a bold, flavor-packed dish. It’s quick, crowd-pleasing, and perfect for warm-weather grilling or easy weeknight meals.

Spicy, cheesy, and tangy with every bite — your taste buds will thank you.

Ingredients List

Main Ingredients:

4 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp cumin
Salt and pepper to taste

Topping:

1 cup salsa verde (store-bought or homemade)
4 slices pepper jack cheese
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Optional Add-Ons:

Sliced avocado
Sour cream or Greek yogurt
Warm tortillas or rice

Timing

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: ~30 minutes

Instructions

Step 1: Prep the Chicken

Pound chicken breasts to even thickness. Rub with olive oil, garlic powder, cumin, salt, and pepper. Let rest while grill preheats.

Step 2: Grill

Heat grill to medium-high. Grill chicken 6–8 minutes per side or until internal temperature reaches 165°F.

Step 3: Add Salsa Verde & Cheese

During the last 2 minutes of grilling, top each chicken breast with salsa verde and a slice of pepper jack cheese. Close lid to melt the cheese.

Step 4: Serve

Remove chicken from grill. Garnish with cilantro and a squeeze of lime. Serve with sides of your choice.

Try it taco-style in tortillas or over a bed of cilantro-lime rice.

Tips for Success

Don’t overcook chicken — use a meat thermometer for perfect doneness.
Use thick salsa verde to avoid it sliding off the chicken.
Pepper jack can be swapped for Monterey jack or cheddar for milder spice.

Nutrition Information (Per Serving, serves 4)

Calories: 310
Protein: 35g
Carbs: 4g
Fat: 17g
Fiber: 1g
Sodium: 480mg

A low-carb, high-protein dish with a spicy, satisfying kick.

Variations & Swaps

Make it dairy-free: Use a dairy-free cheese alternative.
Use thighs instead of breasts: For extra juicy flavor.
Oven-bake option: Bake at 400°F for 20–25 minutes, then broil briefly with toppings.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in oven at 300°F or microwave until heated through.
Freeze: Wrap cooled chicken in foil and freeze for up to 2 months.

Serving Suggestions

With black beans and Spanish rice
Tucked into tacos or burrito bowls
With a fresh corn and avocado salad

Conclusion

This Grilled Salsa Verde Pepper Jack Chicken is everything you want in a summer meal — quick, flavorful, and endlessly customizable. From backyard barbecues to easy weeknight dinners, it’s a guaranteed win.

Don’t forget the extra salsa verde for drizzling — it’s too good to waste!

FAQs

Can I use store-bought salsa verde?

Absolutely. Choose a thicker variety for best results.

Can I grill indoors?

Yes. Use a grill pan on medium-high heat and ventilate well.

Is this recipe spicy?

Mild to medium. Use mild cheese and salsa for less heat.

Can I meal prep this?

Yes! Cook chicken in advance and reheat before serving.

What other cheeses work?

Monterey Jack, cheddar, or mozzarella work well as alternatives.