Grilled Salsa Verde Pepper Jack Chicken is where smoky heat meets melty, zesty magic. Each juicy bite of grilled chicken is cloaked in a vibrant green salsa, punched up with cilantro, lime, and just the right hint of garlic. Then comes the kicker—a bubbling layer of pepper jack cheese that melts over the top, sealing in all that flavor and spice.

This dish isn’t just visually stunning with its charred edges and glistening cheese. It also brings bold flavors to your dinner plate without needing complicated prep. Perfect for busy weeknights when you want something special but effortless, or as a crowd-pleaser at your next casual gathering.

What Kind of Salsa Verde Should I Use?

The magic starts with the salsa verde. You can use store-bought for convenience, just make sure it’s tomatillo-based with visible flecks of herbs. If you’re going homemade, opt for roasted tomatillos, fresh cilantro, garlic, lime juice, and a bit of jalapeño. The more vibrant the salsa, the better the final flavor.

Ingredients for the Grilled Salsa Verde Pepper Jack Chicken

Chicken Breasts: Boneless, skinless chicken breasts are ideal for this dish. Their lean nature holds up well to grilling and allows the flavors of the salsa and cheese to shine.
Salsa Verde: Acts as the marinating agent and finishing sauce, infusing the chicken with tangy, herby flavor.
Pepper Jack Cheese: Adds a creamy texture with a touch of heat. Its meltability makes it perfect for this dish.
Olive Oil: Used to keep the chicken moist and help with searing.
Garlic Powder and Cumin: Simple pantry spices that deepen the flavor profile.
Salt and Pepper: Essential for seasoning the chicken properly before grilling.
Fresh Cilantro (optional): For garnish and a burst of color and freshness.

How To Make the Grilled Salsa Verde Pepper Jack Chicken

Step 1: Prep the Chicken

Start by patting the chicken breasts dry with paper towels. Season both sides with garlic powder, cumin, salt, and pepper. Drizzle with olive oil and coat well. Let the chicken rest while the grill preheats.

Step 2: Grill to Perfection

Heat your grill to medium-high. Place the chicken directly on the grates and grill for about 5–6 minutes per side, or until nicely charred and fully cooked through. Internal temperature should reach 165°F (74°C).

Step 3: Add the Salsa Verde

Just before the chicken finishes cooking, spoon salsa verde generously over each breast. Let it sizzle into the surface, coating every bit.

Step 4: Melt the Cheese

Layer pepper jack slices on top of each chicken breast while still on the grill. Close the lid and allow the cheese to melt—this should take 1–2 minutes.

Step 5: Rest and Garnish

Remove the chicken from the grill and let it rest for a few minutes. Sprinkle with chopped cilantro and serve warm.

Serving and Storing Grilled Salsa Verde Pepper Jack Chicken

This chicken pairs beautifully with rice, grilled vegetables, or a crisp salad. Serve it hot off the grill while the cheese is gooey and the salsa is still fragrant. For leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the juicy texture and cheesy topping.

Frequently Asked Questions

How spicy is pepper jack cheese?

Pepper jack cheese has a mild to moderate spice level. It’s infused with chili peppers, but still creamy and approachable for most spice tolerances.

Can I use chicken thighs instead?

Absolutely. Boneless, skinless chicken thighs work just as well. They’ll be even juicier and slightly more flavorful due to the higher fat content.

What can I use instead of salsa verde?

A roasted red salsa or chimichurri can substitute, but the distinct tang of tomatillo-based salsa verde is key to this dish’s character.

Can I make this in the oven?

Yes! Bake the seasoned chicken at 400°F for 20–25 minutes, then broil briefly after adding salsa and cheese until bubbly and golden.

Is it good for meal prep?

Definitely. Prepare a batch ahead, store with rice or veggies, and reheat as needed. The flavors hold up well over a few days.

Want More Dinner Ideas?

You might also like the Buffalo Chicken Lasagna Recipe, where layers of cheesy heat meet pasta comfort. Or check out the Chicken Mushroom Stroganoff for a creamy, savory one-skillet favorite.

For something bolder, try the One Skillet Smoky Cajun BBQ Chicken Pasta or the Easy Cajun Chicken Alfredo with Broccoli.

And if you’re looking for that hearty home-style feel, the One Pot Spicy BBQ Chicken Cheeseburger Pasta delivers bold bites in every forkful.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you grill it or go oven-style? Did you try extra jalapeño in the salsa? Leave a comment below. I’m always curious how others put their spin on it.

Grilled Salsa Verde Pepper Jack Chicken

Author: Julia Koch
Total Time: 22 minutes
Yield: 4 servings

Print Recipe

Description

Juicy grilled chicken breasts smothered in tangy salsa verde and topped with melty pepper jack cheese. This quick dinner bursts with bold flavors and makes weeknight cooking feel exciting.

Ingredients

4 boneless, skinless chicken breasts

1 cup salsa verde

4 slices pepper jack cheese

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and black pepper, to taste

Fresh chopped cilantro, for garnish (optional)

Instructions

Pat chicken dry and season with garlic powder, cumin, salt, and pepper. Drizzle with olive oil and coat evenly.
Preheat grill to medium-high heat. Grill chicken for 5–6 minutes per side, until internal temperature reaches 165°F.
In the last minute of grilling, spoon salsa verde over each piece of chicken.
Top with pepper jack cheese slices, close grill lid, and cook until melted (1–2 minutes).
Remove from grill, rest for 5 minutes, and garnish with cilantro if desired.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dinner