Grilled Salsa Verde Pepper Jack Chicken

Name: Grilled Salsa Verde Pepper Jack Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts); 12 ounces salsa verde (Trader Joe’s recommended); 3 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon cumin; 1 teaspoon salt (or more, to taste); 1 teaspoon freshly ground black pepper; 4 slices pepper Jack cheese (or as desired); Fresh cilantro, finely minced (optional, for garnishing); Lime wedges (optional, for serving)

July 4, 2025

- by Jenna

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Looking for a zesty, cheesy, and effortlessly delicious chicken dish? This Grilled Salsa Verde Pepper Jack Chicken is a game-changer! With a tangy salsa verde marinade, smoky grilled flavor, and melty pepper Jack cheese, it’s a crowd-pleaser that’s ready in under 30 minutes (plus marinating time). Perfect for weeknight dinners or weekend cookouts!

Why You’ll Love This Grilled Salsa Verde Pepper Jack Chicken Recipe

Bold, Tangy Flavor with Minimal Effort:

The salsa verde marinade does all the work, infusing the chicken with bright, zesty flavors while keeping it juicy. No complicated steps—just mix, marinate, and grill!

Perfectly Balanced Spice and Creaminess:

The heat from the salsa verde and pepper Jack cheese is balanced by the richness of melted cheese, creating a mouthwatering contrast in every bite.

Quick and Versatile for Any Occasion:

Whether you’re meal prepping, hosting a BBQ, or need a fast family dinner, this recipe adapts easily. Serve it in tacos, over rice, or with a fresh salad!

Ingredients for Grilled Salsa Verde Pepper Jack Chicken

Thin-Sliced Boneless Skinless Chicken Breasts:

Thinner cuts cook faster and absorb the marinade better, ensuring tender, flavorful results.

Salsa Verde (Trader Joe’s Recommended):

Adds tangy, slightly spicy depth. Trader Joe’s version is well-balanced, but any high-quality salsa verde works.

Olive Oil:

Helps the marinade cling to the chicken and prevents sticking on the grill.

Lime Juice:

Brightens the marinade and tenderizes the chicken naturally.

Cumin:

Warms up the flavor profile with earthy, smoky notes.

Salt and Black Pepper:

Enhances all the other flavors and seasons the chicken perfectly.

Pepper Jack Cheese:

Melts beautifully and adds a creamy, spicy kick.

Fresh Cilantro and Lime Wedges (Optional):

Adds a fresh, herbaceous finish and extra zing.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Spicy Chipotle Twist:

Swap salsa verde for chipotle salsa and add a dash of smoked paprika for a deeper, smokier flavor.

Dairy-Free Option:

Skip the cheese or use vegan pepper Jack for a lactose-free version that’s just as tasty.

Grilled Chicken Tacos:

Slice the cooked chicken and serve in warm tortillas with avocado, pickled onions, and extra salsa verde.

How to Prepare Grilled Salsa Verde Pepper Jack Chicken

Step 1:

In a large bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and black pepper until combined.

Step 2:

Add the chicken breasts to the bowl, tossing to coat evenly in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

Step 3:

Preheat your grill to medium-high heat (about 375–400°F).

Step 4:

Remove the chicken from the marinade (discard excess) and grill for 4–5 minutes per side, or until the internal temperature reaches 165°F.

Step 5:

In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to melt the cheese.

Step 6:

Let the chicken rest for 3–5 minutes, then garnish with cilantro and serve with lime wedges.

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Instant Read Food Thermometer for Cooking

Ensures your chicken is perfectly cooked (165°F) without overcooking.

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Non-Stick Grill Basket

Prevents thinner chicken breasts from falling through grill grates.

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Stainless Steel Mixing Bowls with Lids Set

Ideal for marinating and storing chicken with no leaks or odors.

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Tips and Tricks

Marinate Overnight for Extra Flavor:

For even more depth, let the chicken marinate in the fridge overnight. The salsa verde’s acidity tenderizes the meat beautifully.

Use a Meat Thermometer for Perfect Doneness:

Avoid dry chicken by checking the internal temperature—165°F is the sweet spot!

No Grill? No Problem:

Cook the chicken in a grill pan or under the broiler for similar charred results.

How to Serve

With Cilantro-Lime Rice:

Fluffy rice tossed with lime zest and chopped cilantro pairs perfectly with the zesty chicken.

Over a Fresh Corn Salad:

Mix grilled corn, cherry tomatoes, and avocado for a light, summery side.

As a Hearty Burrito Bowl:

Layer the chicken with black beans, rice, and all your favorite toppings for a fiesta in a bowl!

Make-Ahead and Storage

Marinate Ahead for Busy Nights:

Prep the chicken in the marinade up to 24 hours in advance for a quick cook later.

Store Leftovers for Up to 3 Days:

Keep in an airtight container in the fridge—perfect for salads or wraps.

Freeze for Future Meals:

Freeze cooked, cooled chicken (without cheese) for up to 2 months. Thaw and reheat with fresh cheese.

FAQ

1. Can I use regular Monterey Jack instead of pepper Jack?

Absolutely! Use any melty cheese you prefer, though pepper Jack adds a nice kick.

2. Is this recipe gluten-free?

Yes! Just double-check your salsa verde label to ensure no hidden additives.

3. How can I make it spicier?

Add a diced jalapeño to the marinade or use a hot salsa verde.

This Grilled Salsa Verde Pepper Jack Chicken is sure to become a staple in your recipe rotation—easy, flavorful, and endlessly adaptable. Happy grilling!