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Grilled Salsa Verde Pepper Jack Chicken, showcasing the delicious grilled chicken topped with salsa verde and melted pepper jack cheese.

Grilled Salsa Verde Pepper Jack Chicken

This recipe delivers juicy, grilled chicken breasts topped with melted pepper jack cheese and vibrant salsa verde. It's a quick and easy meal perfect for weeknights or summer grilling, offering maximum flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 cup salsa verde store-bought or homemade
  • 4 slices pepper jack cheese
  • Fresh cilantro, chopped optional
  • Sour cream or Greek yogurt optional
  • Avocado slices optional
  • Lime wedges optional

Equipment

  • Grill
  • Small bowl
  • Whisk
  • Paper towels
  • Meat thermometer
  • Spoon
  • Tongs
  • Plate

Method
 

  1. Pat the chicken breasts dry with paper towels.
  2. In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  3. Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated.
  4. Preheat your grill to medium-high heat (around 375-450°F). Make sure the grates are clean and oiled.
  5. Place the chicken breasts on the hot grill.
  6. Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer.
  7. During the last 2-3 minutes of grilling, spoon salsa verde evenly over each chicken breast.
  8. Top each chicken breast with a slice of pepper jack cheese.
  9. Close the grill lid and let the cheese melt completely.
  10. Carefully remove the Grilled Salsa Verde Pepper Jack Chicken from the grill.
  11. Let it rest for a few minutes before serving.
  12. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, avocado slices, and a squeeze of lime, if desired.

Notes

For spicier chicken, use a hotter salsa verde or add cayenne pepper to the chicken marinade. Monterey Jack cheese can be substituted for a milder flavor. Grilled vegetables, Mexican rice, black beans, or a green salad make excellent side dishes. Marinate the chicken ahead of time and store in the refrigerator for up to 24 hours or grill the chicken ahead and reheat before adding toppings for easier meal prep.