When the craving hits for something smoky, tangy, spicy, and cheesy—all in one bite—Grilled Salsa Verde Pepper Jack Chicken delivers. This dish is ultra-simple, packed with flavor, and ready in just over 20 minutes. The chicken is marinated in salsa verde, olive oil, cumin, and lime juice, then grilled to perfection and topped with melty slices of pepper Jack cheese.
Whether you’re looking for a weeknight dinner or a crowd-pleasing BBQ main, this spicy grilled chicken is a total win. Serve it with rice, grilled veggies, or over a salad and you’ve got a full meal without breaking a sweat.
Why You’ll Love This Recipe
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Incredibly flavorful: The salsa verde marinade infuses the chicken with citrusy, herbaceous tang and just a hint of heat.
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Quick & easy: Only 22 minutes total time, including grilling.
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Customizable heat level: Use mild or hot salsa verde, and more or less pepper Jack cheese.
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Naturally gluten-free and low carb.
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Perfect for meal prep or entertaining.
It’s a little spicy, super cheesy, and totally satisfying.
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 ground cumin
1 teaspoon salt (adjust to taste)
1 teaspoon freshly ground black pepper
4 slices pepper Jack cheese (or more, as desired)
Fresh cilantro, finely chopped (optional, for garnish)
Lime wedges (optional, for serving)
Instructions
1. Make the Marinade
In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and pepper.
2. Marinate the Chicken
Add the chicken breasts to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the Grill
Heat your grill to medium-high. Lightly oil the grates if needed.
4. Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off. Grill for 4–5 minutes per side, or until the chicken reaches an internal temperature of 165°F.
5. Add the Cheese
In the final minute of grilling, place a slice of pepper Jack cheese on each piece of chicken. Close the grill lid to allow the cheese to melt.
6. Rest and Serve
Remove the chicken from the grill and let it rest for a few minutes. Garnish with chopped cilantro and lime wedges, if using.
Serve hot and enjoy the juicy, cheesy, smoky goodness!
Variations
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Make it spicier: Use a spicy salsa verde or add sliced jalapeños on top.
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Make it dairy-free: Omit the cheese or substitute with a dairy-free alternative.
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Switch the cheese: Try Monterey Jack, cheddar, or mozzarella if you prefer something milder.
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Oven method: No grill? Bake at 425°F for 20–22 minutes, then broil briefly to melt the cheese.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked, cooled chicken (without cheese) for up to 2 months.
To Reheat: Microwave or warm in a skillet until heated through. Add fresh cheese before reheating if desired.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and tend to stay juicier. Just adjust cook time as needed.
What’s the best salsa verde to use?
Trader Joe’s is a great option, but any jarred or homemade salsa verde works. Choose one based on your preferred spice level.
Can I marinate the chicken overnight?
It’s best to marinate for no more than 2 hours, as the acidity from the lime can break down the chicken too much and make it mushy.
Is this recipe spicy?
It has a mild kick from the pepper Jack cheese and salsa verde, but you can use milder options for a tamer version.
Can I cook this indoors?
Yes, use a grill pan or cast-iron skillet over medium-high heat for similar results.
What sides go well with this?
Try cilantro lime rice, grilled corn, roasted veggies, or a simple green salad.
Can I make this ahead of time?
Yes, grill the chicken and reheat just before serving. It holds up well for meal prep too.
What’s a good cheese substitute?
Mozzarella, provolone, or mild cheddar are great if you want less heat.
Can I use fresh salsa verde?
Absolutely. Fresh salsa verde made with tomatillos adds even more brightness to the dish.
How do I know when the chicken is done?
Use a meat thermometer to ensure the internal temperature hits 165°F.
Conclusion
Grilled Salsa Verde Pepper Jack Chicken is one of those recipes that proves simple can be sensational. With bold flavors from the salsa verde marinade and a gooey layer of melted cheese, this chicken is everything you want in a quick dinner—juicy, flavorful, and just spicy enough. Whether you grill it on a weeknight or serve it at your next cookout, it’s bound to be a hit.
Print
Grilled Salsa Verde Pepper Jack Chicken
- Total Time: 22 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy grilled chicken breasts marinated in a zesty salsa verde blend and topped with melted pepper Jack cheese. A spicy, cheesy, 22-minute weeknight favorite that’s gluten-free and packed with flavor.
Ingredients
1 ½ pounds thin-sliced boneless skinless chicken breasts
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
4 slices pepper Jack cheese
Fresh cilantro (optional, for garnish)
Lime wedges (optional, for serving)
Instructions
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In a bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper.
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Add chicken and toss to coat. Marinate for 30 minutes to 2 hours.
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Preheat grill to medium-high.
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Grill chicken for 4–5 minutes per side, or until cooked through (165°F).
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In the last minute of cooking, top with cheese and close grill lid to melt.
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Remove from grill, rest for a few minutes, and serve garnished with cilantro and lime wedges.
Notes
For a milder version, use Monterey Jack cheese. Try adding sliced avocado or serve over rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American / Tex-Mex
