Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Savor the Flavor of Grilled Salsa Verde Pepper Jack Chicken - Featured Image

Savor the Flavor of Grilled Salsa Verde Pepper Jack Chicken

Learn how to make delicious Grilled Salsa Verde Pepper Jack Chicken. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 cup salsa verde (store-bought or homemade, depending on your time and mood)
  • 8 slices Pepper Jack cheese
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges (optional, for serving)

If you don’t have Pepper Jack cheese on hand, Monterey Jack or even a mild cheddar works in a pinch. And when life gets hectic—as it often does in my kitchen—using a good-quality store-bought salsa verde is a total time-saver. But if you’re feeling adventurous, homemade salsa verde made with tomatillos and fresh herbs takes this recipe to another level.

Instructions

  1. Preheat your grill to medium-high heat (about 400°F). If you’re using a grill pan indoors, heat it over medium-high heat and lightly oil the surface.
  2. While the grill heats up, pat your chicken breasts dry with paper towels. This helps the seasoning stick and promotes a nice sear.
  3. In a small bowl, mix the garlic powder, cumin, smoked paprika, salt, and pepper. Rub this spice blend evenly over both sides of each chicken breast.
  4. Brush the chicken lightly with olive oil to prevent sticking and add a bit of extra flavor.
  5. Place the chicken on the grill and cook for about 5-7 minutes per side, depending on thickness. You’re looking for an internal temperature of 165°F and those beautiful grill marks that make you proud of your work.
  6. A minute or two before the chicken is done, lay two slices of Pepper Jack cheese on each breast. Close the grill lid or cover the pan to let the cheese melt perfectly.
  7. Once the cheese is melted and bubbly, remove the chicken from the grill and immediately spoon a generous amount of salsa verde over each piece.
  8. Garnish with fresh cilantro and serve with lime wedges on the side for an extra pop of brightness.

One of my favorite tips from years of home cooking: don’t rush the resting time. Let your chicken rest for 5 minutes before slicing. This keeps it juicy and tender—trust me, it’s worth the wait, especially with the cheese and salsa waiting to be devoured.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Grilled Salsa Verde Pepper Jack Chicken, recipe, cooking, food