This Grilled Salsa Verde Pepper Jack Chicken is the ultimate easy summer meal. By marinating thin-sliced chicken breasts in a blend of tangy salsa verde, lime, and cumin, you ensure every bite is bursting with flavor and moisture.
The finishing touch of melted pepper Jack cheese adds a creamy, spicy layer that perfectly complements the charred, smoky notes from the grill. It’s a low-carb, high-protein dinner that comes together with very little effort, making it perfect for busy weeknights or casual backyard cookouts.
Recipe Details
- Flavor Profile: Zesty, tangy, and slightly spicy with a savory cumin backbone and a rich, melty cheese finish.
- Texture: Tender, juicy grilled chicken with a gooey, melted cheese topping.
- Time: 10 minutes prep, 30+ minutes marinating, 10 minutes cook time.
- Difficulty: Easy.
What You’ll Need
To make this recipe, you will need a large zip-top plastic bag for mess-free marinating and a grill (gas or charcoal). Tongs are essential for flipping the chicken, and a meat thermometer is helpful to ensure perfect doneness. The ingredients rely on thin-sliced chicken breasts for fast cooking and your favorite jarred salsa verde for a concentrated flavor base.
Ingredient Notes
- Chicken Breasts: Using 1 1/2 pounds of thin-sliced chicken is key. They cook quickly and evenly on the grill, preventing the outside from drying out before the inside is done.
- Salsa Verde: 12 ounces of salsa verde (like the popular Trader Joe’s version) acts as both a tenderizer and a sauce. The tomatillos and lime juice in the salsa help break down the proteins for a more tender result.
- Pepper Jack Cheese: This cheese provides just enough heat to be interesting without being overwhelming. If you prefer a milder taste, Monterey Jack or white cheddar are great swaps.
- Lime Juice: Fresh lime juice adds a bright acidity that wakes up the earthy cumin and salty salsa.
Add-ins and Substitutions
- Extra Heat: If you like it spicy, add a teaspoon of red pepper flakes or a dash of hot sauce to the marinade.
- Taco Style: Slice the finished chicken into strips and serve in warm tortillas with extra salsa.
- Vegetables: Grill some sliced bell peppers and onions alongside the chicken to make it a complete fajita-style meal.
- Cheese Swap: Use shredded Mexican blend cheese if you don’t have slices.
How to Make Grilled Salsa Verde Pepper Jack Chicken
- Marinate the Chicken: To a large zip-top plastic bag, add the chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Seal the bag tightly and “smoosh” the contents around until the chicken is evenly coated.
- Chill: Place the bag in the refrigerator for at least 30 minutes. For the deepest flavor, let it marinate overnight.
- Heat the Grill: Lightly oil your grill grates to prevent sticking. Preheat the grill to medium-high heat.
- Grill Side One: Remove the chicken from the marinade (discard the leftover liquid). Place the chicken on the grill. Close the lid and grill for about 5 minutes.
- Flip and Finish: Flip the chicken breasts. Close the lid again and cook for about 4 more minutes, or until the chicken is cooked through (internal temperature of 165 degrees F).
- Melt the Cheese: Reduce the grill heat to medium-low. Place one slice of pepper Jack cheese on top of each chicken breast. Close the lid and wait about 1 minute, or until the cheese is bubbly and melted.
- Garnish and Serve: Remove the chicken from the grill. Optionally garnish with minced cilantro and serve with fresh lime wedges on the side.
Pro Tip: Thin-sliced chicken can overcook quickly! Start checking the temperature at the 8-minute mark. You want to pull them off right at 165 degrees F to keep them juicy.
Recipe Tips
- Oil the Grates: Use a folded paper towel dipped in oil and held with tongs to rub the grill grates right before adding the chicken. This ensures those beautiful grill marks without the meat tearing.
- Resting: Let the chicken rest for 3-5 minutes after removing it from the grill. This allows the juices to redistribute, ensuring every bite is moist.
- Salt Control: Some salsa verde brands are saltier than others. Taste your salsa first before adding the full teaspoon of salt to the marinade.
FAQs
- Can I use thick chicken breasts? Yes, but you should pound them to an even 1/2-inch thickness first, or increase the grilling time to 6-7 minutes per side.
- Can I bake this? Absolutely. Bake at 400 degrees F for 15-20 minutes, then add the cheese and broil for 1 minute until melted.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. This chicken is excellent sliced cold over a salad the next day!
Serving Suggestions
- Rice & Beans: Serve with a side of cilantro lime rice and black beans for a traditional feel.
- Salad: Top a bed of romaine lettuce with the sliced chicken, avocado, and extra salsa verde as a dressing.
- Corn: Grilled corn on the cob (elote style) is the perfect summer side for this dish.
Grilled Salsa Verde Pepper Jack Chicken
- Total Time: 50 minutes
- Yield: 4 Servings 1x
Description
This Grilled Salsa Verde Pepper Jack Chicken is the ultimate easy summer meal. Thin-sliced chicken breasts are marinated in tangy salsa verde and lime, then grilled to perfection and topped with melted pepper Jack cheese.
Ingredients
The Marinade & Chicken
- 1.5 lbs thin-sliced boneless skinless chicken breasts
- 12 oz salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt & black pepper
The Topping & Garnish
- 4 slices pepper Jack cheese
- Fresh cilantro, minced
- Lime wedges, for serving
Instructions
Marinate: Combine chicken, salsa verde, oil, lime juice, and spices in a bag. Chill for 30 minutes.
Grill: Preheat grill to medium-high. Grill chicken for 5 minutes on the first side.
Flip: Flip and cook for 4 more minutes until internal temperature reaches 165°F.
Melt: Top with pepper Jack cheese and close the lid for 1 minute until melted.
Serve: Garnish with cilantro and serve with lime wedges.
Notes
Thin-Sliced: Ensures quick, even cooking. Pound thick breasts to 1/2-inch thickness if needed.
Resting: Let the chicken rest for 3–5 minutes after grilling to keep it moist.
Baking: Bake at 400°F for 15–20 minutes as an alternative to grilling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southwestern / Mexican
Nutrition
- Serving Size: 1 Chicken Breast
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
Keywords: grilled salsa verde chicken, pepper jack chicken, keto grilled chicken, easy summer dinner, trader joe's salsa verde recipes, 10 minute grill recipes, healthy mexican chicken
