What ingredients are in grilled salsa verde pepper jack chicken?

This dish uses boneless chicken breasts, salsa verde, pepper jack cheese, lime juice, garlic, olive oil, cumin, and sometimes smoked paprika for extra depth. The combination is what makes grilled salsa verde pepper jack chicken so special.

Can I bake instead of grill this chicken recipe?

Absolutely. Simply bake your salsa verde pepper jack chicken at 400°F until it’s cooked through, then top with cheese and return to the oven for a few minutes to melt.

What’s the best salsa verde for grilling?

Choose a fresh, tomatillo-based salsa verde with a balance of tangy and spicy flavors. Homemade or store-bought both work; just pick one you love for your grilled salsa verde pepper jack chicken.

How do I keep cheese from melting off on the grill?

Add the cheese in the final minute of grilling, close the lid, and let the sticky salsa coating help it cling to the chicken. If needed, move to indirect heat for a gentle finish.

Grilled Salsa Verde Pepper Jack Chicken – 5 Secrets for Delicious Ultimate Flavor

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup salsa verde (homemade or store-bought)
1 tablespoon olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
4–8 slices pepper jack cheese
Fresh cilantro, for garnish (optional)

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Instructions

In a bowl, whisk together salsa verde, olive oil, lime juice, garlic, cumin, paprika, salt, and pepper.
Pound chicken breasts to even thickness. Place in a zip-top bag or shallow dish and pour marinade over chicken. Refrigerate at least 30 minutes, preferably overnight.
Preheat grill to medium-high. Oil grates.
Remove chicken from marinade, letting excess drip off. Grill chicken 5–6 minutes per side, basting with reserved marinade, until cooked through and internal temperature reaches 165°F.
In the last minute of grilling, top each chicken breast with 1–2 slices pepper jack cheese. Close grill lid until cheese is melted and bubbling.
Remove from grill, rest 5 minutes, then garnish with cilantro. Serve hot!

Notes

For baked version, bake chicken at 400°F for 20–25 minutes, then add cheese and broil for 2 minutes.
Leftovers are delicious in tacos, salads, or sandwiches.
You can substitute Monterey Jack or mozzarella if you don’t have pepper jack.

Author: Paula
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Grilling
Cuisine: Mexican-inspired, American
Diet: Gluten Free