Grilled Salsa Verde Pepper Jack Chicken

Grilled Salsa Verde Pepper Jack Chicken is a spicy, cheesy, and flavor-packed dish that’s perfect for summer grilling or quick weeknight dinners. The tangy salsa verde marinates the chicken, locking in moisture and bright flavor, while the melted pepper jack adds a creamy kick with just the right amount of heat. It’s one of those recipes I love for how easy it is—with restaurant-level taste straight from my grill or stovetop.

Why You’ll Love This Recipe

I love how this dish comes together with just a few ingredients but delivers bold, zesty flavor in every bite. The salsa verde acts as both a marinade and a topping, and the pepper jack cheese melts beautifully over the chicken, giving it that irresistible gooey finish. It’s quick to prep, cooks in under 20 minutes, and works great with simple sides like rice, veggies, or tortillas.

Ingredients

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

• Boneless, skinless chicken breasts or thighs

• Salsa verde (store-bought or homemade)

• Pepper jack cheese (sliced)

• Olive oil

• Salt and black pepper

• Garlic powder or cumin (optional, for extra flavor)

• Fresh cilantro or lime wedges (for garnish)

Directions

1. I season the chicken with salt, pepper, and optional garlic powder or cumin.

2. I place the chicken in a shallow dish or bag and pour salsa verde over it, making sure it’s well coated. I marinate for at least 30 minutes (or up to 8 hours in the fridge).

3. I preheat the grill or grill pan to medium-high heat and lightly oil the grates.

4. I grill the chicken for about 6–7 minutes per side, or until fully cooked and nicely charred.

5. In the last 1–2 minutes of cooking, I place a slice of pepper jack cheese over each piece of chicken and close the lid to melt.

6. I remove the chicken from the grill, let it rest for a few minutes, then top with extra salsa verde and fresh cilantro or lime juice if I’m using them.

Servings and timing

This recipe makes 2–4 servings, depending on the size of the chicken pieces. It takes about 10 minutes to prep, 30 minutes to marinate, and 15 minutes to cook—ready in about 55 minutes total.

Variations

• I stuff the chicken breasts with the cheese and grill them for a gooey center.

• For a spicier version, I use jalapeño jack or add sliced jalapeños on top.

• I slice the chicken and serve it in tacos, rice bowls, or salads.

• I use dairy-free cheese for a lighter or lactose-free option.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over low heat or microwave it gently. It’s also delicious cold in wraps or chopped over salad.

FAQs

Can I bake this instead of grilling?

Yes, I bake the marinated chicken at 400°F (200°C) for about 25–30 minutes, then broil for 1–2 minutes after adding the cheese for a melted, golden top.

What kind of salsa verde should I use?

I usually go for a tomatillo-based salsa verde—either store-bought or homemade. It should be tangy and not too watery.

Is this recipe spicy?

It’s mildly spicy, depending on the salsa and cheese. I can dial up or down the heat by choosing milder or spicier versions.

Can I marinate the chicken overnight?

Yes, marinating up to 8 hours gives the best flavor. I avoid going over 12 hours so the acidity doesn’t break down the chicken too much.

What sides go well with this?

I serve it with rice, grilled veggies, corn, tortillas, or a fresh avocado salad for a balanced meal.

Conclusion

Grilled Salsa Verde Pepper Jack Chicken is one of my favorite ways to combine bold flavor with easy cooking. With its tangy marinade, melty cheese, and juicy grilled chicken, it’s a crowd-pleasing recipe that I can throw on the grill anytime. Whether I’m making it for dinner, meal prep, or summer gatherings, this dish always brings the heat—in the best way.