Grilled Salsa Verde Pepper Jack Chicken is a bold, flavorful dish that’s incredibly easy to make. Combining tangy salsa verde with creamy, spicy pepper jack cheese, this recipe delivers maximum taste with minimal effort. It’s perfect for busy weeknights, casual gatherings, or backyard barbecues. Serve it over rice, in tacos, on top of a salad, or enjoy it solo—either way, it’s a crowd-pleaser
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Why You’ll Love It
1. Flavor-Packed: Tangy salsa verde pairs perfectly with smoky grilled chicken and melty pepper jack cheese.
2. Quick & Easy: Marinate, grill, top with cheese—done in under 30 minutes.
3. Versatile: Serve it in tacos, with rice, over greens, or alongside grilled veggies.
4. Healthy & Light: Lean grilled chicken with low-calorie salsa verde keeps things fresh and nutritious.
5. Perfect for Entertaining: Easy to scale for feeding a crowd and always a hit.
Ingredients
- Thin-sliced boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp ground cumin
- Salt & black pepper to taste
- Pepper jack cheese slices
- Fresh cilantro (optional)
- Lime wedges (optional)
Instructions
Step 1: Season Chicken Season chicken breasts with cumin, salt, and pepper.
Step 2: Marinate Mix salsa verde, olive oil, and lime juice in a bowl. Pour over chicken and let marinate for 30 minutes or up to overnight in the fridge.
Step 3: Preheat Grill Heat grill to medium-high. Oil the grates to prevent sticking.
Step 4: Grill Chicken Place marinated chicken on the grill. Cook 4-5 minutes per side until internal temperature reaches 165°F.
Step 5: Melt Cheese In the last minute of grilling, top each piece with a slice of pepper jack cheese. Close lid to melt.
Step 6: Serve Garnish with fresh cilantro and lime wedges. Serve hot with your favorite sides.
Variations
- Spicy Kick: Add chopped jalapeños or red pepper flakes to the marinade.
- Cheese Swap: Use Monterey Jack or cheddar for a milder flavor.
- Grilled Veggies: Serve with grilled onions, bell peppers, or zucchini.
- Low-Carb: Pair with cauliflower rice or a leafy salad.
Tips for Success
- Don’t overcook the chicken—165°F is perfect.
- Pound chicken evenly for uniform grilling.
- Use fresh salsa verde for best flavor.
- Let chicken rest 5 minutes before slicing.
Serving Ideas
- Over rice or cauliflower rice
- Inside tacos with fresh toppings
- On a salad with avocado and black beans
- With grilled corn or roasted veggies
Storage & Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze up to 3 months.
Reheat: Microwave or heat in a skillet. Add a splash of salsa verde for moisture.
FAQs
1. Can I use bone-in chicken? Yes, but increase cooking time and check doneness with a thermometer.
2. No grill? Use a stovetop grill pan or bake at 375°F for 25-30 minutes.
3. Cheese options? Monterey Jack, mozzarella, or cheddar all work well.
4. Want it spicier? Add jalapeños or chili flakes to the salsa verde.
5. Can I marinate overnight? Absolutely, for even more flavor.
6. Lime substitute? Use lemon juice or a splash of vinegar.
7. Store-bought salsa verde? Totally fine, but fresh is best.
8. Is it freezer-friendly? Yes, wrap well and freeze up to 3 months.
9. Other toppings? Avocado, sour cream, or extra salsa all taste great.
Final Thoughts
Grilled Salsa Verde Pepper Jack Chicken is a fast, flavorful recipe that’s ideal for any night of the week. With a short ingredient list and endless serving options, this dish will quickly become a staple in your kitchen. Try it once, and you’ll be hooked!