Are you craving an easy chicken dish that’s full of taste? Try this Grilled Salsa Verde Pepper Jack Chicken! It’s the best pick.
Fresh chicken breasts soak up tangy salsa verde. They are then grilled just right & get topped with hot pepper jack cheese.
This dish is bold & just right. Great for week night eats or fun cookouts, this dish is a hit that’s easy to make & can change to fit what you like.
Why You’ll Love This Grilled Salsa Verde Pepper Jack Chicken
Bold Tastes: The tart, mild hot salsa verde soak makes the chicken fresh & herby. Pepper jack cheese brings a soft, hot end.
Quick and Easy: With just 10 mins to get set & 15 mins to cook, this dish suits your busy nights.
Versatile: Have it with rice, in tacos, or on a salad— it’s good for each time!
Customizable Heat: Pick how much spice by the salsa verde you pick or the cheese on top.
Healthy and Satisfying: High in the stuff you need & low in the stuff you don’t, it’s a full meal that still tastes great.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup salsa verde (store-bought or homemade)
2 tbsp olive oil
1 tsp garlic powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
4 slices pepper jack cheese
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Add Mix to Chicken: In a big bowl or bag that seals, put mix of salsa verde, oil, powders from garlic & cumin, paprika that’s smoked, salt, & black pepper.
Put in chicken breasts to cover them well. Let it sit in the fridge for at least 30 mins (or up to 4 hours for best taste).
Turn on the Grill: Set your grill to mid-high (about 400°F/200°C). Put light oil on the bars to stop from sticking.
Cook the Chicken: Take chicken out of the mix, let extra drip off. Cook for 6–8 mins each side, or ’til the meat hits 165°F (75°C).
Put on Cheese: In the last 1–2 mins of cook time, put a slice of pepper jack cheese on each chicken part. Shut the grill lid to melt the cheese.
Let Sit & Serve: Move chicken to a plate & let it sit for 5 mins. Add fresh cilantro & serve with lime bits.
Tips for Perfect Grilled Chicken
Hit the Chicken: Make all parts the same size for good cook. Hit them down to less than an inch thick.
Don’t skip the rest: Let the chicken sit & cool down. It stays juicy and soft.
Check the temp: Use a meat tool to see if the chicken hits 165°F (75°C). Make sure not to cook it too much.
Clean the Grill: A clean & oiled grill stops the meat from sticking. It also leaves nice grill marks.
Variations and Substitutions
Cheese Picks: You can pick the cheese you like. If you like it mild, use Monterey Jack or cheddar instead of pepper jack cheese.
Salsa Verde Variations: You can pick a salsa verde that fits how hot you like your food. Like it hot? Pick a hot salsa. Want it fresh & made at home? Make your own with tomatillos, cilantro, & jalapeños.
Grill Alternatives: If no grill, use a grill pan on the stove or set your oven to broil. Heat the oven to 450°F (230°C) & cook food for 8 to 10 mins on each side.
Low-Carb Side: For a healthy side, try cauliflower rice or a green salad. Skip the usual rice or bread.
Add Heat: Want more heat? Add a bit of chili powder or cayenne pepper to the sauce for an extra zing.
Serving Suggestions
With Grains: Eat with cilantro-lime rice, quinoa, or corn salad. Makes a big meal.
In Tacos: Cut the chicken & put in warm tortillas with avocado, sour cream, & more salsa verde.
Over Salad: Lay on top of mixed greens with tomatoes, avocado, & a lime vinaigrette. A low-carb choice.
With Veggies: Have it with grilled zucchini, bell peppers, or roasted sweet potatoes.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Put the spice mix on the chicken up to 4 hours soon & keep it in the cold box. You can fix the spice mix a night before.
Storing
Put done chicken in a shut box in the cold box for max 3 days. Warm slow in the hot box or warm box to not dry it.
Freezing
Put spice mix on (not done) or done chicken in a bag that is good for the cold box, keep for max 3 months.
Warm in the cold box all night prior to grill or warm-up.
FAQs
Q. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great and stay extra juicy. Adjust grilling time to 5–7 minutes per side.
Q. How spicy is this recipe?
The spice level depends on the salsa verde and pepper jack cheese. Choose mild versions for less heat or go bold with spicier options.
Q. Can I make this indoors?
Absolutely! Use a grill pan or oven broiler. For broiling, place chicken on a baking sheet and cook at 450°F (230°C) for 8–10 minutes per side.
Q. What’s the best salsa verde to use?
Store-bought works fine, but look for one with tomatillos, cilantro, and lime for authentic flavor. Homemade is even better if you have time!
Q. Can I make this dairy-free?
Yes, skip the cheese or use a dairy-free alternative like vegan pepper jack.
Conclusion
In conclusion, this Grilled Salsa Verde Pepper Jack Chicken is a must-try for anyone craving a quick, flavorful, and versatile meal.
With its zesty marinade, melty cheese, and endless serving options, it’s perfect for family dinners, meal prep, or impressing guests at your next barbecue.
Whether you’re a spice lover or prefer a milder flavor, this recipe is easy to tweak to suit your taste.
Try it today and elevate your chicken game!
Read More:- One Pot Moroccan Chicken Stew Recipe
Grilled Salsa Verde Pepper Jack Chicken
Ingredients
- 4 boneless skinless chicken breasts (1.5 lbs)
- 1 cup salsa verde
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices pepper jack cheese
- Fresh cilantro chopped
- Lime wedges
Instructions
- Combine salsa verde, olive oil, spices, salt, and pepper in a bowl or bag. Add chicken and marinate for 30 minutes (up to 4 hours).
- Preheat grill to medium-high (400°F/200°C). Oil grates.
- Grill chicken 6–8 minutes per side until 165°F (75°C).
- Add pepper jack cheese in the last 1–2 minutes to melt.
- Rest for 5 minutes, garnish with cilantro, and serve with lime wedges.
