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Grilled Salsa Verde Pepper Jack Chicken featured image showcasing the delicious dish.

Grilled Salsa Verde Pepper Jack Chicken Ultimate

This Grilled Salsa Verde Pepper Jack Chicken recipe delivers tender, juicy chicken breasts slathered in a vibrant salsa verde and topped with melted, flavorful pepper jack cheese. It's a simple yet satisfying meal perfect for weeknights or weekend grilling.
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Prep Time 35 minutes
Cook Time 14 minutes
Total Time 49 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 450
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
  • 1/4 teaspoon onion powder
  • Salt to taste
  • Pepper to taste
  • 1 cup salsa verde store-bought or homemade
  • 4 slices pepper jack cheese
  • Chopped cilantro optional
  • Sour cream or Greek yogurt optional
  • Diced avocado optional
  • Lime wedges optional
  • Cooking oil for grill

Equipment

  • Grill
  • Meat mallet or rolling pin
  • Plastic wrap
  • Small bowl
  • Whisk
  • Meat thermometer
  • Grill brush
  • Paper towels
  • Tongs
  • Plate

Method
 

  1. Pound chicken breasts to an even 1/2-inch thickness between two sheets of plastic wrap.
  2. In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  3. Rub the spice mixture all over the chicken breasts. Marinate for at least 30 minutes, or up to overnight, in the refrigerator.
  4. Preheat grill to medium-high heat (375-450°F). Clean and lightly oil the grates to prevent sticking.
  5. Place marinated chicken breasts on the preheated grill. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer to verify.
  6. In the last 1-2 minutes of grilling, spread a generous amount of salsa verde over each chicken breast.
  7. Top each chicken breast with a slice of pepper jack cheese. Close the grill lid and let the cheese melt and get bubbly.
  8. Remove chicken from the grill and let it rest for a few minutes before serving.
  9. Garnish with chopped cilantro, sour cream or Greek yogurt, diced avocado, and lime wedges, if desired.
  10. Serve immediately.

Notes

For best results, marinate the chicken for at least 30 minutes. To prevent sticking, ensure the grill grates are clean and well-oiled. Use a meat thermometer to avoid overcooking the chicken (165°F internal temperature). You can substitute Monterey Jack, cheddar, or a blend of cheeses for the pepper jack. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven, or enjoyed cold in a salad or sandwich.