Give your weeknight dinners a bold twist with Grilled Salsa Verde Pepper Jack Chicken. This is not just a chicken recipe—it’s a flavor adventure that sings with punchy salsa verde, creamy-melty pepper jack, and juicy, spice-kissed chicken. Whether you’re looking to impress guests or just breathe new life into your usual rotation, this dish delivers zing, heat, and comfort, all grilled to perfection.
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples and a few fresh elements come together to create something so vibrant and satisfying. Each ingredient in this Grilled Salsa Verde Pepper Jack Chicken recipe packs a punch, bringing either flavor, color, or a delightfully melty texture to the plate.
- Chicken breasts: Boneless, skinless cuts are lean and soak up all the herby, tangy flavors beautifully, making them perfect for grilling.
- Salsa verde: Bright, herby, and just a little tart, this green salsa infuses the chicken with bold, fresh flavor.
- Pepper jack cheese: Creamy and bit spicy, this cheese melts gorgeously over the chicken for that classic stretch and kick.
- Olive oil: Helps the chicken stay juicy and acts as a base for our savory spice rub.
- Ground cumin: Warm and earthy, cumin adds depth and subtle smokiness you’ll swoon over.
- Garlic powder: The savory star that enhances all the other seasonings with a little garlicky punch.
- Salt: Essential for seasoning the chicken well and drawing out all those complex flavors.
- Black pepper: Adds a gentle heat and balance to the seasoning mix.
- Fresh cilantro: Used as a garnish, it brings a pop of green and a burst of fresh, vibrant flavor at the end.
How to Make Grilled Salsa Verde Pepper Jack Chicken
Step 1: Preheat and Prep the Grill
Start by preheating your grill to medium-high heat. Giving your grill a few minutes to get hot ensures those beautiful char marks and that irresistible smoky flavor for the Grilled Salsa Verde Pepper Jack Chicken.
Step 2: Season the Chicken
In a small bowl, blend together olive oil, ground cumin, garlic powder, salt, and black pepper. Brush this aromatic mixture evenly over both sides of each chicken breast. Seasoning well at this stage sets the foundation for the bold flavors that define this dish.
Step 3: Grill the Chicken
Lay the seasoned chicken breasts on the hot grill. Let them cook undisturbed for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). You’re looking for juicy, lightly charred chicken bursting with smoky goodness.
Step 4: Add Salsa Verde and Cheese
During the final two minutes of grilling, spoon salsa verde generously over each chicken breast. Top each one with a slice of pepper jack cheese and close the grill lid. This helps the cheese melt into gooey perfection, mingling with the salsa into every bite.
Step 5: Rest and Garnish
Remove the chicken to a platter and let it rest for about five minutes. This keeps all the flavorful juices locked in. Just before serving, scatter a handful of fresh cilantro over the top for a zesty, herbaceous finish.
How to Serve Grilled Salsa Verde Pepper Jack Chicken
Garnishes
A finishing touch goes a long way. Beyond fresh cilantro, consider extra salsa verde on the side, a wedge of lime for brightness, and a sprinkle of diced green onion or avocado cubes if you want an extra pop of color and zing.
Side Dishes
This Grilled Salsa Verde Pepper Jack Chicken sings when paired with classic Mexican-inspired sides: try it with fluffy cilantro-lime rice, smoky grilled corn, or a cool, crunchy salad. You can also keep things easy with roasted veggies or a pile of warm tortillas.
Creative Ways to Present
Slice the chicken and pile it into tacos, serve it on a bed of spicy black beans, or even chop it up for nachos loaded with extra cheese and salsa. The vivid flavors also shine in a big burrito bowl with your favorite toppings.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Salsa Verde Pepper Jack Chicken stores beautifully. Simply let the chicken cool, then transfer to an airtight container and keep in the fridge for up to three days. The flavors actually deepen even more overnight!
Freezing
For longer storage, wrap each chicken breast individually and freeze for up to two months. While the texture of melted cheese may change ever so slightly after thawing, the chicken stays flavorful and tender.
Reheating
Warm leftover chicken gently on the stovetop or in the oven at 325°F, covered so it stays moist. If reheating from frozen, thaw overnight in the fridge first for best results. Add a little extra salsa verde before serving to freshen up the flavors.
FAQs
Can I make Grilled Salsa Verde Pepper Jack Chicken in the oven?
Absolutely! If you don’t have access to a grill, bake the seasoned chicken breasts at 400°F until cooked through, then add salsa verde and cheese in the last few minutes so the cheese melts.
Is this recipe spicy?
Thanks to the pepper jack cheese and salsa verde, there’s a gentle heat, but it’s far from overwhelming. For a spicier kick, toss a chopped chipotle pepper into your salsa verde as suggested.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are juicier and hold up well on the grill. Just adjust cooking time slightly to ensure they reach 165°F and enjoy a richer flavor.
What’s the best store-bought salsa verde?
Look for a salsa verde with plenty of tomatillos, fresh jalapeños, and a hint of lime. If you have a local brand you love, use that—or even better, make your own for extra freshness.
Can I prep the chicken ahead of time?
Yes! You can season and refrigerate the chicken up to 24 hours before grilling. This gives the spices time to really infuse the meat, making the final dish even more flavorful.
Final Thoughts
Grilled Salsa Verde Pepper Jack Chicken is genuinely one of those weeknight heroes you’ll turn to again and again—so bright, so zesty, and unbelievably easy. I promise, once you’ve tried it, you’ll want to make it part of your regular rotation. Fire up that grill and treat yourself to something truly special tonight!
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Grilled Salsa Verde Pepper Jack Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Grilled Salsa Verde Pepper Jack Chicken recipe combines tender grilled chicken breasts with zesty salsa verde and gooey pepper jack cheese for a delicious and easy-to-make main dish.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Seasoning:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 cup salsa verde
- 4 slices pepper jack cheese
- fresh cilantro for garnish
Instructions
- Preheat Grill: Preheat grill to medium-high heat.
- Season Chicken: Mix olive oil, cumin, garlic powder, salt, and pepper in a small bowl. Brush both sides of the chicken breasts with the seasoning.
- Grill Chicken: Grill chicken for 5–7 minutes per side until internal temperature reaches 165°F (74°C).
- Add Toppings: During the last 2 minutes of cooking, spoon salsa verde over each chicken breast and top with a slice of pepper jack cheese. Close the grill lid to melt the cheese.
- Rest and Serve: Remove chicken from grill, let rest for 5 minutes, and garnish with fresh cilantro before serving.
Notes
- For extra smoky flavor, add a chipotle pepper to the salsa verde.
- Serve with grilled vegetables, rice, or a fresh salad.
- This recipe also works well with chicken thighs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
