Description
Fire up your grill for the most flavorful grilled chicken with salsa verde you’ve ever tasted! This salsa verde pepper jack grilled chicken recipe combines the tangy heat of authentic Mexican salsa verde with the creamy richness of melted pepper jack cheese, creating a dish that’s both bold and satisfying. Perfect for BBQ gatherings, weeknight dinners, and meal prep – ready in just 30 minutes with restaurant-quality results.
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each, pounded to even thickness)
- 1 cup salsa verde (divided – ½ cup for marinade, ½ cup for serving)
- 1½ cups shredded pepper jack cheese (divided)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Sliced jalapeños (optional)
Instructions
- Prepare the Chicken: Pound chicken breasts to an even ¾-inch thickness using a meat mallet. Season both sides generously with salt and black pepper.
- Create the Marinade: In a large bowl, combine ½ cup salsa verde, olive oil, garlic powder, onion powder, smoked paprika, cumin, and chili powder. Whisk until well combined.
- Marinate the Chicken: Place seasoned chicken breasts in the marinade, turning to coat completely. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
- Preheat the Grill: Heat grill to medium-high heat (400-425°F). Clean and oil the grates to prevent sticking.
- Grill First Side: Remove chicken from marinade and place on preheated grill. Cook for 6-7 minutes without moving to create beautiful grill marks.
- Flip and Add Cheese: Carefully flip chicken breasts and immediately top each piece with ¼ cup shredded pepper jack cheese. Close grill lid and cook for 6-8 minutes until internal temperature reaches 165°F.
- Rest and Serve: Remove from grill when cheese is melted and bubbly. Let rest for 3-5 minutes. Top with remaining salsa verde, fresh cilantro, and serve with lime wedges.
Notes
For perfect results, use a meat thermometer to ensure chicken reaches 165°F internal temperature. The salsa verde acts as both marinade and sauce – reserve half for serving. For extra melty cheese, tent with foil during the last 2 minutes of cooking. This recipe works great for meal prep and leftovers keep in the refrigerator for 3-4 days. Can also be made in a cast-iron skillet or baked in the oven at 425°F for 20-25 minutes.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg
Keywords: salsa verde pepper jack grilled chicken recipe, grilled chicken with salsa verde, Mexican grilled chicken, cheesy grilled chicken, spicy grilled chicken breast, pepper jack chicken, BBQ chicken, easy grilled chicken