Overview
Bright, cheesy, and a little spicy, this recipe gives weeknight grilling a fresh Mexican twist. It’s simple enough for a busy evening but special enough to show off when guests come over.
introduction
Grilled Salsa Verde Pepper Jack Chicken is a sun‑kissed, flavor‑packed meal that comes together fast and keeps the whole family happy. Marinating the thin-sliced chicken in salsa verde infuses every bite with tang and green chili heat, while melted Pepper Jack adds creamy, peppery richness.
If you want another bold chicken dinner with melty cheese, try this savory easy chicken Philly cheesesteak for a fun twist on weeknight comfort food.
Why You’ll Love This Grilled Salsa Verde Pepper Jack Chicken:
- Big, bright flavor from salsa verde and lime in a single marinade.
- Fast to prep and grill — on the table in under an hour.
- Family-friendly: mild heat with melty cheese kids love.
- Great for meal prep — leftover slices are perfect over salads or in tortillas.
- Easy to customize (spice up or tone down as you like).
Ingredients Needed
Protein
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
Sauce & Marinade
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
Spices
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Toppings
- 4 slices Pepper Jack cheese
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional)
If you’d like a lighter soup to serve alongside, this comforting chicken velvet soup is a lovely match.
Step-by-Step Instructions
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the grill to medium-high heat.
- Remove chicken from marinade, discard leftover marinade.
- Grill chicken for 4-5 minutes per side until fully cooked (internal temperature of 165°F).
- During the last minute of grilling, place a slice of Pepper Jack cheese on each breast to melt.
- Remove from grill and let rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges.
If you prefer a stovetop finish, sear the marinated breasts in a hot cast-iron skillet for 4–5 minutes per side for equally great results, or check this tasty ground chicken Salisbury steak for more stovetop inspiration.
Serving Suggestions Grilled Salsa Verde Pepper Jack Chicken
- Serve over cilantro-lime rice or cauliflower rice for a low-carb option.
- Slice and pile into warm tortillas with avocado and shredded cabbage for quick tacos.
- Pair with a simple green salad and corn on the cob for a casual summer meal.
- Leftovers make a flavorful sandwich with chipotle mayo and lettuce.
Tips for Success Grilled Salsa Verde Pepper Jack Chicken
- Pound or slice chicken thin for even cooking — thin-sliced breasts grill quickly and stay tender.
- Don’t reuse the marinade as a sauce unless you boil it for at least 5 minutes to kill bacteria.
- Use an instant-read thermometer to ensure the chicken reaches 165°F without overcooking.
- If your Pepper Jack is very thick, add it in the last 30 seconds with a covered grill to help it melt quickly.
- For extra char and smokiness, brush chicken with a little oil just before grilling and place it over the hottest part of the grill.
- Want a warming side? Try this spicy chicken noodle soup for a cozy pairing.
variation (if any)
- Make it smoky: swap salsa verde for a charred tomatillo salsa or add a teaspoon of smoked paprika.
- Vegetarian swap: grill thick slices of halloumi or queso fresco with the salsa verde marinade (skip the raw chicken steps).
- Creamier: stir 2 tablespoons of sour cream into the salsa verde for a milder, creamier marinade.
FAQs
Q: Can I use frozen chicken?
A: Thaw fully in the refrigerator before slicing and marinating; thin-sliced pieces from frozen won’t absorb the marinade evenly.
Q: How long can I marinate the chicken?
A: Marinate for at least 30 minutes and up to 2 hours. Longer than 2 hours can begin to change the texture because of the acidity from the lime.
Q: Can I bake this instead of grilling?
A: Yes — bake at 425°F for 12–15 minutes, then add the Pepper Jack and broil 1–2 minutes to melt the cheese. Check for 165°F internal temperature.
Q: Is salsa verde spicy?
A: Salsa verde varies; mild versions are tangy with tomatillo and jalapeño notes. Adjust heat by choosing a milder jar or adding a pinch of cayenne for extra spice.
Grilled Salsa Verde Pepper Jack Chicken
Ingredients
Method
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the grill to medium-high heat.
- Remove chicken from marinade, discard leftover marinade.
- Grill chicken for 4-5 minutes per side until fully cooked (internal temperature of 165°F).
- During the last minute of grilling, place a slice of Pepper Jack cheese on each breast to melt.
- Remove from grill and let rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges.
