Name: Grilled Salsa Verde Pepper Jack Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 cup salsa verde (store-bought or homemade); 4 slices pepper jack cheese; Optional garnish: chopped fresh cilantro or green onion; Optional: lime wedges for serving

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Grilled Salsa Verde Pepper Jack Chicken is a bold and easy dish that’s full of smoky, spicy, and cheesy flavor. Juicy grilled chicken breasts are topped with zesty salsa verde and gooey melted pepper jack cheese for a fast, flavorful meal that’s perfect for any night of the week. I love serving it with rice, grilled veggies, or even slicing it up for tacos and salads.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, but still tastes exciting and fresh. The salsa verde adds a tangy, slightly spicy punch, and the pepper jack cheese melts into the chicken for that creamy, melty finish I always crave. It’s low effort but high reward—just a few ingredients and a grill (or grill pan), and I’m set. Grilled Salsa Verde Pepper Jack Chicken

Ingredients

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

Boneless, skinless chicken breasts
Olive oil
Salt
Black pepper
Garlic powder
Salsa verde (homemade or store-bought)
Pepper jack cheese slices
Fresh cilantro or green onion (optional, for garnish)
Lime wedges (optional, for serving)

Directions

I preheat the grill or grill pan to medium-high heat.
I rub the chicken breasts with olive oil, then season both sides with salt, pepper, and garlic powder.
I grill the chicken for 5–6 minutes per side, or until cooked through and the juices run clear.
During the last 1–2 minutes of grilling, I spoon salsa verde over each piece of chicken and top with a slice of pepper jack cheese. I close the lid (or cover the pan) to melt the cheese.
I remove the chicken from the grill and let it rest for a few minutes.
I garnish with chopped cilantro or green onion and serve with lime wedges if I want a little extra brightness.

Servings and timing

This recipe serves 4 and takes about 30 minutes total—10 minutes to prep and 20 minutes to cook.

Variations

Sometimes I use chicken thighs instead of breasts for extra juiciness. I’ve also swapped the pepper jack for mozzarella or cheddar depending on what I have on hand. If I want to make it more of a meal, I layer it over cilantro-lime rice or slice it into warm tortillas with avocado and sour cream.

Storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet or microwave until heated through. It also tastes great cold in wraps or salads the next day. Grilled Salsa Verde Pepper Jack Chicken

FAQs

Can I bake this instead of grilling?

Yes. I bake the chicken at 400°F (200°C) for about 20–25 minutes, then add the salsa verde and cheese during the last few minutes to melt.

Is salsa verde spicy?

It depends on the brand or recipe. Most are mild to medium, but I taste it first and adjust based on how much heat I like.

What’s a good side for this dish?

I usually serve it with rice, grilled corn, or a simple green salad. It also pairs well with black beans or roasted potatoes.

Can I use shredded cheese instead of slices?

Yes. I just sprinkle it generously over the chicken once I’ve added the salsa verde, and let it melt as usual.

Can I marinate the chicken ahead of time?

Definitely. I sometimes marinate it in a mix of olive oil, lime juice, and garlic for extra flavor before grilling.

Conclusion

Grilled Salsa Verde Pepper Jack Chicken is one of my favorite quick and flavorful meals. The smoky grilled chicken, zesty salsa, and melty cheese are a perfect match—and it comes together in no time. Whether I’m cooking for the family or just myself, this dish is always a hit.