Grilled Salsa Verde Pepper Jack Chicken

There’s something about the smell of smoky grilled chicken wafting through the backyard that instantly makes you feel like summer is here—even if it’s just a Tuesday night dinner. This Grilled Salsa Verde Pepper Jack Chicken is a recipe that takes your everyday grilled chicken and kicks it up several notches. It’s juicy, bold, and packed with flavor thanks to a tangy salsa verde marinade and the spicy melt of Pepper Jack cheese. Whether you’re firing up the grill for a family cookout or just want to add a little zip to your weeknight meals, this one is a serious crowd-pleaser.

Now, I have to confess—this recipe was born out of a fridge clean-out mission. I had a half-full jar of salsa verde, some chicken breasts, and a few slices of Pepper Jack cheese left over from taco night. Instead of the usual tacos or fajitas, I decided to throw everything together on the grill. One bite, and I knew it was going into regular rotation. The tangy salsa gives the chicken such a bright, zesty flavor, and that melty cheese? Pure gold.

This dish is super versatile, too. You can serve it with grilled veggies and rice, slice it up for tacos, or even throw it on top of a salad for something lighter. Let’s get into the nitty-gritty of how to make this flavorful favorite at home.

Ingredients You’ll Need

For the chicken:

• 4 boneless, skinless chicken breasts

• 1 ½ cups salsa verde

• 1 tablespoon olive oil

• Salt and black pepper to taste

• 1 teaspoon cumin

• 1 teaspoon garlic powder

For topping:

• 4 slices Pepper Jack cheese

• Fresh cilantro (optional, for garnish)

• Lime wedges, for serving

STEP 1: Marinate the Chicken

Marination is where all the magic begins. You’re going to need at least 30 minutes here, but if you can give it a few hours in the fridge, that’s even better.

In a large bowl or zip-top bag, combine the chicken breasts, salsa verde, olive oil, cumin, garlic powder, and a generous sprinkle of salt and black pepper. Mix everything really well to make sure those chicken breasts are fully coated in that tangy goodness. The salsa verde brings acidity, heat, and herby brightness all at once, while the cumin and garlic deepen the flavor.

Once your chicken is marinating, pop it in the fridge and let it sit for at least 30 minutes—or up to 4 hours if you’re prepping ahead.

this recipe

STEP 2: Fire Up the Grill

Preheat your grill to medium-high heat. That’s usually around 400-450°F. While it’s heating up, give your grates a quick brush and lightly oil them so nothing sticks. You don’t want all that beautiful charred flavor going to waste.

Once the grill is hot and ready, take the chicken out of the marinade and let any excess drip off. Place the chicken directly on the grates and close the lid. You’ll want to grill them for about 6 to 7 minutes per side. The key is not to mess with them too much—let the grill do its thing so you get those nice, defined grill marks and that smoky flavor.

Check the internal temperature with a meat thermometer if you have one. You’re aiming for 165°F in the thickest part of the chicken breast.

STEP 3: Add the Cheese

Here’s where the Pepper Jack comes into play. In the last couple of minutes of grilling, place a slice of cheese over each chicken breast and close the lid again. The cheese will melt quickly—thanks to that high heat—and give you that gooey, slightly spicy finish that makes this dish so irresistible.

Once the cheese is melted and the chicken is fully cooked, take everything off the grill and let the chicken rest for about 5 minutes. This helps keep it juicy and gives the flavors a chance to settle.

So now that you’ve got this beautifully grilled, cheesy chicken resting and ready, let’s talk about all the delicious ways you can serve it up. What I love most about this dish (aside from how ridiculously flavorful it is) is its flexibility. You can dress it up for guests or keep it simple for a busy weeknight—either way, it’s a hit.

Personally, I love serving it over a bed of cilantro-lime rice with a big helping of grilled peppers and onions on the side. But I’ve also tucked slices of it into warm flour tortillas, added a little crema and avocado, and called it taco night. Leftovers? Toss them in a salad the next day or even make a spicy chicken sandwich. You really can’t go wrong here.

Let’s dive back into the last steps of the process and a few tips to make sure your chicken comes out perfect every time.

STEP 4: Let the Chicken Rest and Finish It Off

Once you’ve removed the chicken from the grill, don’t skip this step—let it rest for about 5 minutes. This might not seem important, but it gives the juices inside the meat time to redistribute. If you cut into it too soon, those delicious juices will spill out onto the cutting board instead of staying in the chicken where they belong.

While it rests, go ahead and get your garnishes ready. A handful of chopped fresh cilantro adds a pop of color and an herby kick that complements the salsa verde perfectly. And a squeeze of fresh lime juice right before serving really brightens everything up. It’s simple, but it makes a difference.

Tips for Grilling the Perfect Chicken

Here are a few quick tips to help you get the best results every time you make this dish:

• Pound the chicken to even thickness. If your chicken breasts are super thick on one end and thinner on the other, they won’t cook evenly. Lightly pounding them out helps them grill faster and more uniformly.

• Use a meat thermometer. This takes the guesswork out. Chicken should hit 165°F in the thickest part. Any higher, and you risk drying it out.

• Don’t over-marinate. Salsa verde is acidic, which helps tenderize the meat, but leaving it too long (like overnight) can actually make the texture a little mushy. Stick to the 30-min to 4-hour window for best results.

• No grill? No problem. If you don’t have access to a grill, this recipe works just as well on a stovetop grill pan or even broiled in the oven. You’ll still get great flavor, especially with that melty Pepper Jack cheese finish.

Variations to Try

Want to change things up a bit? Here are a few fun twists on the original recipe:

• Spice it up. If you’re a heat lover, use a spicier salsa verde or layer on some sliced jalapeños before you add the cheese.

• Switch up the cheese. Pepper Jack is my go-to for this, but Monterey Jack, cheddar, or even mozzarella all work well depending on your taste preferences.

• Make it a sandwich. Throw this grilled chicken on a toasted bun with lettuce, avocado, and a slather of chipotle mayo. You’re welcome.

• Go low-carb. Skip the rice or tortillas and serve the chicken over cauliflower rice or a fresh green salad for a lighter option.

• Taco it up. Slice the chicken and pile it into soft corn tortillas with some crunchy slaw and crema for a taco night twist.