I present a vibrant and flavorful grilled chicken dish, marinated in salsa verde with a touch of cumin and lime, then topped with melted Pepper Jack cheese. It’s an ideal meal for weeknights or barbecues when I want something both quick and packed with flavor.

Grilled Salsa Verde Pepper Jack Chicken

Why I’ll Love This Recipe

Bold and Flavorful: The sharpness of salsa verde combined with the creamy spice of Pepper Jack cheese delivers tangy, spicy, and savory in every bite.
Quick and Easy to Make: Minimal prep (around 10 minutes) and cooking time (roughly 12 minutes) makes this perfect for when I’m short on time.
Versatile: I can serve this chicken many ways — alone, with rice, in tacos, or even atop a hearty salad.
Healthier Option: Using grilled, boneless, skinless chicken keeps things lean, and the salsa adds flavor without heaviness.
Crowd-Pleasing: It scales nicely for gatherings and the flavor combination tends to be a hit.

Ingredients

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

1½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon salt (or more, to taste)
1 teaspoon freshly ground black pepper
4 slices Pepper Jack cheese (or as desired)
Fresh cilantro, finely minced (optional, for garnish)
Lime wedges (optional, for serving)

Directions

In a large bowl, I combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
I add the chicken breasts and toss them in the marinade until fully coated. Then I cover and refrigerate the mixture for at least 30 minutes, up to 2 hours.
I preheat the grill to medium-high heat.
I remove the chicken from the marinade and grill it for about 4–5 minutes per side, or until fully cooked through (internal temperature of 165°F).
During the last minute of grilling, I place a slice of Pepper Jack cheese on each chicken breast and close the grill lid to let the cheese melt.
I remove the chicken, let it rest for a few minutes, then garnish with cilantro and serve with lime wedges if desired.

Servings and timing

Yield: 4 servings
Prep Time: about 10 minutes (plus at least 30 minutes for marinating)
Cook Time: about 12 minutes
Total Time: roughly 22 minutes plus marinating time

Variations

Add more heat by including diced jalapeños or red pepper flakes in the salsa verde.
Swap the Pepper Jack cheese for a milder cheese like Monterey Jack or cheddar if I want less spice.
Grill vegetables like bell peppers, onions, or zucchini alongside the chicken for a complete meal.
For a low-carb version, I serve it over cauliflower rice or leafy greens.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, I wrap the cooled chicken tightly and store it for up to 2–3 months.
To reheat, I warm it gently in the oven or on the stovetop until the internal temperature reaches 165°F. I like to add a splash of salsa verde or lime juice to keep it moist.

FAQs

1. Can I use bone-in chicken breasts for this recipe?

Yes. Bone-in chicken works well, though I allow extra cooking time and make sure it reaches the proper internal temperature.

2. Can I make this without a grill?

Absolutely. I use a stovetop grill pan or bake the chicken at 375°F for 25–30 minutes. It still turns out juicy and flavorful.

3. Can I use a different cheese instead of Pepper Jack?

Certainly. When I want less heat, I go with Monterey Jack or even mozzarella for a milder flavor.

4. How do I make this dish spicier?

To turn up the heat, I add diced jalapeños or red pepper flakes to the marinade or opt for a spicier salsa verde.

5. Can I marinate the chicken overnight?

Yes. I often marinate it overnight for deeper flavor. I just make sure to keep it well covered and refrigerated.

Conclusion

I find that Grilled Salsa Verde Pepper Jack Chicken is one of those go-to meals that hits the mark every time. It’s easy, packed with flavor, and endlessly adaptable to whatever I have on hand. Whether I’m firing up the grill for guests or just want something exciting for dinner, this recipe always delivers.