I discovered this recipe full of zesty salsa verde, smoky cumin, and creamy pepper jack melted over tender grilled chicken—simple yet packed with bold flavor. Grilled Salsa Verde Pepper Jack Chicken

Why You’ll Love This Recipe

I love how quick and fuss‑free it is, yet delivers restaurant‑level flavor. The salsa verde marinade keeps the chicken juicy, and the pepper jack gives it a melty, spicy finish. It’s perfect for summer grilling or a weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ lb boneless skinless chicken breasts (thin‑sliced, about 4 pieces)
12 oz salsa verde (store‑bought or homemade)
3 Tbsp olive oil
2 Tbsp fresh lime juice
1 tsp ground cumin
1 tsp salt (increase to taste)
1 tsp freshly ground black pepper
4 slices pepper jack cheese (or more, to taste)
Fresh cilantro, minced, for garnish (optional)
Lime wedges, for serving (optional)

directions

In a bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper until fully combined.
Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Ensure all surfaces are coated, then seal and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
Preheat the grill (or grill pan) to medium‑high heat.
Remove chicken from marinade, letting excess drip off, and grill about 5–6 minutes per side until the internal temperature reaches 165 °F (74 °C).
In the last 2 minutes of grilling, top each breast with a slice of pepper jack cheese. Close the grill lid or cover with foil to melt.
Once out of the grill, let the chicken rest a few minutes. Garnish with cilantro and serve with lime wedges.

Servings and timing

Servings: 4
Prep time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cook time: 12 minutes
Total time: ~52 minutes (including marinating)

Variations

Swap the pepper jack with cheddar, mozzarella, Monterey Jack, or even a smoked cheese for a different twist.
Add extra heat with chopped jalapeños or a dash of hot sauce in the marinade.
Mix in fresh herbs—parsley, basil, or extra cilantro—for a pop of color and flavor.
Grill vegetables like zucchini, bell peppers, or onions alongside for a complete meal.
Slice the chicken and serve inside tacos, wraps, or atop salads for versatility.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm it in a skillet over medium heat with a splash of broth or microwave it for a minute or two. If frozen, I wrap tightly and store up to 2–3 months—thaw fully before reheating.

FAQs

What if I don’t have salsa verde?

I’ve used green enchilada sauce or homemade salsa verde with blender‑roasted tomatillos, onions, garlic, cilantro, and lime juice. They work well too.

Can I bake it instead of grilling?

Yes—I bake at 375 °F (190 °C) for 25–30 minutes, adding the cheese during the final 5 minutes so it melts nicely.

Can I use skin‑on chicken breasts?

Absolutely. Just adjust cook time—skin‑on may take a few extra minutes to reach 165 °F internally.

How long should I marinate?

At least 30 minutes for basic flavor. If I have time, I stretch it to 1–2 hours for deeper infusion. I avoid overnight to prevent texture changes from the lime juice.

Is it ok to use a grill pan indoors?

Yes—a grill pan over medium‑high heat mimics outdoor grilling well and gets those lovely sear marks.

Conclusion

I’m always reaching for this recipe when I want a vibrant, satisfying chicken dish that’s easy to throw together. The tang of salsa verde, hint of cumin, and melted pepper jack make it a standout. Whether it’s a backyard cook‑out or a simple dinner at home, this grilled chicken never disappoints.