Grilled Salsa Verde Pepper Jack Chicken

Grilled Salsa Verde Pepper Jack Chicken is a spicy, cheesy, and flavor-packed dish that’s perfect for quick weeknight dinners or summer cookouts. I love how the tangy salsa verde seeps into every bite of juicy grilled chicken, while the melty pepper jack cheese adds just the right kick. It’s bold, simple, and totally satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make with minimal prep but tastes like something special. The salsa verde keeps the chicken moist and zesty, and the spicy pepper jack melts beautifully over the top. It’s low-carb, high-protein, and works great on its own or paired with rice, salads, or grilled veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Garlic powder

• Cumin

• Salt and black pepper

• Salsa verde (store-bought or homemade)

• Pepper jack cheese, sliced

• Fresh cilantro or green onions (for garnish)

• Lime wedges (for serving)

Directions

1. I preheat the grill to medium-high heat and lightly oil the grates.

2. I season the chicken with olive oil, garlic powder, cumin, salt, and pepper.

3. I grill the chicken for 5–7 minutes per side, or until cooked through and nicely charred.

4. During the last minute of grilling, I spoon salsa verde over each piece and top with a slice of pepper jack cheese.

5. I close the grill lid for a minute to let the cheese melt.

6. I remove the chicken from the grill and garnish with chopped cilantro or green onions.

7. I serve it hot with lime wedges on the side.

Servings and timing

This recipe makes 4 servings and takes about 25–30 minutes to prepare from start to finish. It’s great for fast dinners or summer gatherings.

Variations

• I bake the chicken at 400°F for 25–30 minutes instead of grilling when I want a hands-off option.

• I swap pepper jack for Monterey Jack or cheddar if I want it less spicy.

• I add avocado slices or a dollop of sour cream for a creamy finish.

• I turn it into tacos or burrito bowls with rice, beans, and veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave or warm gently in a skillet. If I want the cheese melty again, I cover it while reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Thighs stay juicy and are great for grilling. I just adjust cooking time as needed.

Is salsa verde spicy?

It can be mildly spicy depending on the brand. I taste it first and choose one that fits my spice preference.

Can I make this in the oven?

Absolutely. I bake the chicken, then add the salsa and cheese during the last few minutes to melt.

What sides go well with this?

I like serving it with Mexican rice, black beans, grilled corn, or a fresh green salad.

Can I prep this ahead?

Yes, I marinate the chicken in the spices and oil ahead of time, then grill when ready. I add salsa and cheese at the end.

Conclusion

Grilled Salsa Verde Pepper Jack Chicken is a bold, delicious meal that’s perfect when I want something quick, flavorful, and satisfying. I love how easy it is to throw together and how the salsa and cheese take simple grilled chicken to the next level. Whether I’m grilling for myself or serving guests, this recipe is always a winner.

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