Grilled Salsa Verde Chicken with Pepper Jack Recipe
Get ready to fall in love with dinner all over again thanks to Grilled Salsa Verde Chicken with Pepper Jack! This is not your average weeknight chicken — it’s tender, juicy, kissed by the grill, infused with smoky cumin and garlic, and cloaked in a gooey blanket of pepper jack cheese. Plus, the lively tang from salsa verde and bright hits of cilantro and lime make each bite pop with zesty flavor. Whether you’re hosting friends or just spicing up your family meal, this recipe guarantees the kind of happy “yum” that keeps everyone coming back for seconds.
Ingredients You’ll Need
What makes the Grilled Salsa Verde Chicken with Pepper Jack so irresistible? Simple, honest ingredients that do all the heavy lifting when it comes to flavor, color, and texture. Here’s what you’ll need to make this showstopper chicken:
- Chicken breasts: Boneless, skinless chicken breasts provide a lean, juicy foundation for all the bold flavors to cling to.
- Salsa verde: Tangy, slightly spicy, and full of tomatillo goodness, salsa verde acts as both marinade and flavor booster.
- Olive oil: Helps the marinade hug the chicken and ensures a sizzling sear on the grill.
- Ground cumin: Adds a toasted, earthy note that really makes this a Mexican-inspired favorite.
- Garlic powder: Delivers mouthwatering savoriness without the fuss of mincing fresh garlic — perfect for speedy prep.
- Salt: Brings out all the natural flavors and ensures every bite is seasoned just right.
- Black pepper: Adds gentle heat and complements the pepper jack beautifully.
- Pepper Jack cheese: Melty, cheesy, and just a tad spicy, pepper jack turns this grilled chicken into a craveable, decadent main.
- Chopped fresh cilantro and lime wedges: These optional garnishes add a fresh finish and a pop of color on the plate.
How to Make Grilled Salsa Verde Chicken with Pepper Jack
Step 1: Marinate the Chicken
Kick things off by combining salsa verde, olive oil, cumin, garlic powder, salt, and pepper in a shallow dish or zip-top bag. Add the chicken breasts and smother them in this mouthwatering marinade. Let the chicken soak up all those flavors in the fridge for at least 30 minutes and up to 4 hours — the longer, the better for deeper flavor!
Step 2: Fire Up the Grill
Preheat your grill to medium-high heat. Give those grates a quick oiling to prevent sticking. This way, you’ll get those golden grill marks and juicy, tender chicken with zero fuss.
Step 3: Grill the Chicken
Remove the chicken from the marinade (discard the used marinade, unless you’ve set some aside before adding the raw chicken). Place the chicken on the hot grill and cook for 5 to 7 minutes per side, or until it registers 165°F inside. You want a nice char but still super juicy!
Step 4: Add the Pepper Jack
During the final 1 or 2 minutes of grilling, top each chicken breast with a generous handful of shredded Pepper Jack cheese. Close the grill lid so the cheese can get irresistibly melty and bubbly. As soon as the cheese is oozy and delicious, carefully transfer the chicken off the grill.
Step 5: Rest and Serve
Let the Grilled Salsa Verde Chicken with Pepper Jack rest on a plate for about 5 minutes. This short pause locks all those amazing juices inside and helps the cheese set just right. Now you’re ready to garnish and serve!
How to Serve Grilled Salsa Verde Chicken with Pepper Jack
Garnishes
For a vibrant, fresh flourish, scatter chopped fresh cilantro over the top and serve with zesty lime wedges. That extra spritz of lime lifts every flavor and makes each bite sing.
Side Dishes
There are endless tasty ways to round out your meal! Serve your Grilled Salsa Verde Chicken with Pepper Jack alongside fluffy rice, smoky grilled corn, or a bright salad. It also shines with roasted potatoes or tucked inside warm tortillas for a taco night upgrade.
Creative Ways to Present
Turn leftovers into a next-day delight by slicing the chicken for nachos, stuffing it in burritos, or even piling it onto a bolillo roll for a spicy sandwich. With all that cheesy-tangy flavor, it’s a standout star in any meal.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Grilled Salsa Verde Chicken with Pepper Jack left, transfer it to an airtight container and refrigerate for up to three days. The cheese may firm up a bit, but the dish stays juicy and flavorful for quick lunches or dinners.
Freezing
You can absolutely freeze this chicken! Let it cool completely, wrap each breast tightly in foil or plastic wrap, and store in a freezer-safe bag or container for up to 2 months. Just note: while the chicken maintains its deliciousness, the texture of the cheese may change slightly after thawing, but it’s still so tasty.
Reheating
To reheat, place the chicken on a baking sheet and warm in a 350°F oven until heated through (about 12 to 15 minutes). If you’re in a hurry, the microwave will do, but the oven helps keep that wonderful cheesy top melty.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and soak up the salsa verde marinade beautifully. Just adjust the grilling time as they might take a few minutes longer to cook through.
Is homemade salsa verde better than store-bought?
Both work great in this recipe! If you have time to make salsa verde from scratch, you’ll add an extra layer of fresh, tangy flavor. But don’t stress — a good quality store-bought version brings tons of zip and keeps things ultra-convenient.
Can I bake this instead of grilling?
Yes, you can bake the Grilled Salsa Verde Chicken with Pepper Jack at 400°F for about 20 to 25 minutes. Simply transfer the marinated chicken to a baking dish, and add the cheese in the last few minutes so it gets perfectly melty.
What other cheeses can I use if I don’t have pepper jack?
Try Monterey Jack, cheddar, or even mozzarella if you want a gooey melt. For a smokier kick, smoked gouda pairs surprisingly well with the salsa verde marinade.
Can I make the marinade ahead of time?
Definitely! You can mix up the salsa verde, olive oil, and spices a day in advance. Just store it in an airtight container in the fridge until you’re ready to marinate your chicken.
Final Thoughts
If you’re craving a dinner that feels both effortless and exciting, give Grilled Salsa Verde Chicken with Pepper Jack a spot in your rotation. It’s a recipe I come back to again and again for its punchy flavors, melty cheese, and crowd-pleasing magic. Grab those ingredients, fire up the grill, and enjoy making every bite a moment to remember!
Print
Grilled Salsa Verde Chicken with Pepper Jack Recipe
- Total Time: 25 minutes (not including marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delicious flavors of this Grilled Salsa Verde Chicken with Pepper Jack recipe. Tender chicken breasts marinated in zesty salsa verde and topped with gooey Pepper Jack cheese – a perfect dish for your next barbecue!
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Marinade:
- 1 cup salsa verde (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Additional:
- 1 cup shredded Pepper Jack cheese
- Chopped fresh cilantro and lime wedges for garnish (optional)
Instructions
- Marinate the Chicken: Combine salsa verde, olive oil, cumin, garlic powder, salt, and pepper in a dish. Add chicken, coat well, cover, and refrigerate for 30 minutes to 4 hours.
- Grill the Chicken: Preheat grill. Grill chicken for 5-7 minutes per side until internal temp reaches 165°F. Add cheese in the last minutes to melt.
- Rest and Serve: Remove chicken from grill, let rest for 5 minutes. Garnish with cilantro and lime.
Notes
- This dish pairs well with rice, grilled veggies, or in tacos.
- For extra flavor, reserve some marinade to drizzle over the chicken before grilling.
- If grilling isn’t an option, bake chicken at 400°F for 20-25 minutes.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 330
- Sugar: 1g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 115mg
