Name: Grilled Salsa Verde Pepper Jack Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
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)

This vibrant and spicy grilled chicken dish is a flavor-packed delight that’s perfect for any night of the week. Marinated in tangy salsa verde infused with lime and cumin, then topped with gooey pepper Jack cheese, this recipe delivers a delicious combination of heat and zest in every bite.

Grilled Salsa Verde Pepper Jack Chicken

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a mouthwatering meal in just over 20 minutes. The salsa verde brings brightness and spice, while the melted pepper Jack cheese adds a creamy, spicy finish. It’s easy to prepare, naturally gluten-free, and perfect for busy weeknights or summer grilling.

Ingredients

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

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)

Directions

I mix salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl.
Then I add the chicken breasts, tossing to coat them evenly. I cover the bowl and refrigerate it for at least 30 minutes, or up to 2 hours.
I preheat the grill to medium-high heat.
I remove the chicken from the marinade and discard the rest.
I grill the chicken for 4-5 minutes on each side until fully cooked (internal temperature of 165°F).
In the last minute of grilling, I place a slice of pepper Jack cheese on each breast and close the lid to melt it.
I let the chicken rest a few minutes before serving.
I garnish with cilantro and lime wedges if I want an extra burst of flavor.

Servings and timing

This recipe serves 4 people and takes approximately 22 minutes to prepare and cook. It’s ideal for a quick dinner or an impromptu cookout.

Variations

I sometimes switch up the cheese with Monterey Jack or cheddar for a different flavor.
For extra heat, I add a diced jalapeño to the marinade.
I also love serving this chicken in tortillas for a spicy taco night.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the microwave or a skillet over medium heat until the chicken is warmed through and the cheese is melty again.

FAQs

How spicy is this chicken?

It has a mild to medium heat level depending on the salsa verde used. I can adjust the spice by choosing a milder or spicier salsa.

Can I use chicken thighs instead of breasts?

Yes, I often substitute chicken thighs for a juicier option, just adjusting the grill time slightly.

Can I make this recipe ahead of time?

Yes, I marinate the chicken up to a day ahead and grill when ready.

What sides go well with this chicken?

I like to pair it with rice, grilled vegetables, or a simple salad.

Can I cook this without a grill?

Absolutely. I use a grill pan or even bake it in the oven at 400°F for about 20-25 minutes.

Conclusion

Grilled Salsa Verde Pepper Jack Chicken is one of my go-to meals when I want something fast, flavorful, and satisfying. With its zesty marinade and melty cheese topping, it always hits the spot and leaves everyone wanting seconds. It’s a must-try for anyone who loves bold flavors and easy cooking.