Name: Grilled Salsa Verde Pepper Jack Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup salsa verde; 4 slices pepper jack cheese; 2 tablespoons chopped fresh cilantro (for garnish); Lime wedges for serving (optional)

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If you’re craving a zesty, cheesy chicken dinner that’s as easy to make as it is impossible to forget, Grilled Salsa Verde Pepper Jack Chicken is about to be your new weeknight go-to. This dish marries juicy grilled chicken breasts with a lively salsa verde sauce and pepper jack cheese that melts into molten perfection. It’s loaded with character, color, and a just-right kick, turning a handful of straightforward ingredients into a meal that dazzles family and friends alike.

Grilled Salsa Verde Pepper Jack Chicken Recipe - Recipe Image

Ingredients You’ll Need

Great dishes don’t need a mile-long shopping list—each ingredient here works double-time for bold flavor, vibrant color, or irresistible texture. Let’s break down what you’ll need and why it matters for this Grilled Salsa Verde Pepper Jack Chicken.

Chicken Breasts: Boneless, skinless cuts are ideal because they grill up juicy and evenly every time.
Olive Oil: A drizzle keeps the chicken moist and helps the spices cling tight for plenty of flavor in every bite.
Ground Cumin: This earthy, slightly smoky spice is the secret to that unmistakable Southwest aroma and warmth.
Garlic Powder: A sprinkle deepens savory notes without overpowering the fresh flavors in the salsa verde.
Salt: Essential to amplify all the other seasonings and keep the chicken deeply savory.
Black Pepper: Adds just the right bite and background spice—don’t skip it!
Salsa Verde: The tangy, herby topper that transforms simple grilled chicken into something craveable; use homemade or your favorite jarred brand.
Pepper Jack Cheese: Slices melt luxuriously over the hot chicken, adding creaminess and a hint of heat.
Fresh Cilantro: Chopped leaves bring a burst of herbal freshness right before serving.
Lime Wedges (optional): A squeeze wakes up all the flavors and adds a sunny brightness at the table.

How to Make Grilled Salsa Verde Pepper Jack Chicken

Step 1: Prepare the Grill and Chicken

Start by preheating your grill to medium-high. This helps you achieve gorgeous grill marks and ensures the chicken cooks quickly without drying out. While the grill heats, pound your chicken breasts to an even thickness—this little trick makes all the difference for tender, evenly-cooked results.

Step 2: Mix and Rub the Spices

In a small bowl, combine olive oil, cumin, garlic powder, salt, and black pepper. This simple spice rub boosts the chicken’s flavor right from the start. Use your hands or a brush to coat both sides of the chicken breasts generously. It’s messy but totally worth it for all that infused taste!

Step 3: Grill the Chicken

Place the seasoned chicken onto your lightly oiled grill grates. Grill for 5 to 7 minutes per side—look for a golden, seared crust and classic grill lines. The key is letting the chicken cook undisturbed long enough to caramelize, but not so long that it dries out. You’ll know it’s done when a thermometer reads 165°F (74°C) in the thickest part.

Step 4: Add Salsa Verde and Cheese

For the show-stopping finish to your Grilled Salsa Verde Pepper Jack Chicken, spoon a generous helping of salsa verde over each piece during the last two minutes of cooking. Instantly, the kitchen fills with the scent of roasted tomatillos and fresh chilies. Top each piece with a slice of pepper jack cheese, then close the grill lid for a few magical minutes as it melts into a lush, oozy blanket.

Step 5: Garnish and Serve

Transfer your melty masterpieces to a platter. Shower them with fresh chopped cilantro and add lime wedges on the side for a squeeze of brilliant acidity. Serve hot and watch the cheese pull as you slice into each piece—there’s nothing better!

How to Serve Grilled Salsa Verde Pepper Jack Chicken

Garnishes

A sprinkle of chopped cilantro adds a fresh pop of green and a zesty herbal kick. For extra flair, serve with lime wedges—squeezing a bit of lime right at the table brightens all the flavors. Sliced jalapeños can add a splash of color and extra heat if you like things spicy.

Side Dishes

Grilled Salsa Verde Pepper Jack Chicken is deliciously versatile when it comes to sides. Spoon it over fluffy cilantro-lime rice, pair it with grilled vegetables for a smoky array of colors, or tuck pieces into warm tortillas for easy wraps. Even a simple green salad transforms this dish into a cheerful, well-rounded meal.

Creative Ways to Present

If you love to play with presentation, try slicing the chicken and serving it family-style on a big platter layered with extra salsa and cheese. Or, tuck slices onto toasted buns with a slather of guacamole for an unforgettable sandwich. For parties, cube the chicken and thread onto skewers for bite-size, melty appetizers that will disappear fast.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Salsa Verde Pepper Jack Chicken keeps beautifully in the fridge for up to three days. Store slices in an airtight container, separating layers with parchment if you’re stacking them to prevent sticking. It’s a real treat for lunch the next day!

Freezing

This dish freezes surprisingly well. Wrap each chicken breast tightly in plastic wrap, then pop into a freezer bag. Store for up to two months. Thaw overnight in the refrigerator for the best texture—just note that cheese may become slightly softer, but the flavor will still sing.

Reheating

To reheat, place chicken on a baking sheet and warm in a 325°F (160°C) oven until heated through and the cheese is gooey again. For a faster fix, a minute or two in the microwave will do—just cover to keep it moist. You can also slice and gently rewarm in a skillet over medium-low heat.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be even juicier and add a deeper flavor. Just adjust grilling time, as thighs may need a minute or two longer to cook through.

What brand of salsa verde works best?

Any tangy, tomatillo-based salsa verde you love will work here. Store-bought varieties save time, while homemade adds a personal touch. Look for one that’s not overly watery for best results.

How do I keep my chicken from sticking to the grill?

Be sure to oil the grill grates well before cooking, and don’t flip the chicken too early. Letting it develop a good sear naturally helps it release from the grill when ready.

Can this recipe be made indoors?

Yes! If it’s too cold to grill outside, use a grill pan or cast-iron skillet on your stovetop. You’ll still get beautiful browning and melty cheese.

Is Grilled Salsa Verde Pepper Jack Chicken spicy?

The dish has a gentle kick from the pepper jack and salsa verde, but it’s generally mild. To amp up the heat, add sliced jalapeños or serve with your favorite hot sauce.

Final Thoughts

It just takes one bite to see why Grilled Salsa Verde Pepper Jack Chicken is a staple in my kitchen and sure to win over anyone at your table. The zesty salsa, creamy cheese, and perfectly grilled chicken come together in a symphony of flavor that couldn’t be easier to make. Give it a try and let it become your new favorite too!

Grilled Salsa Verde Pepper Jack Chicken Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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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 meal. Perfect for a quick weeknight dinner or a summer barbecue!

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

For Assembly:

1 cup salsa verde
4 slices pepper jack cheese
2 tablespoons chopped fresh cilantro (for garnish)
Lime wedges for serving (optional)

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Instructions

Preheat and Prepare: Preheat the grill to medium-high heat and lightly oil the grates. Pound the chicken breasts to even thickness if needed.
Season Chicken: In a small bowl, mix olive oil, cumin, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
Grill Chicken: Grill the chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C) and grill marks appear. In the last 2 minutes, spoon salsa verde over each piece and top with a slice of pepper jack cheese. Melt the cheese by covering the grill or closing the lid.
Serve: Remove from grill, garnish with chopped cilantro, and serve hot with lime wedges if desired.