Grilled Salsa Verde Pepper Jack Chicken
This Grilled Salsa Verde Pepper Jack Chicken is the ultimate summer grilling recipe — juicy, smoky chicken topped with melty, spicy Pepper Jack cheese and tangy salsa verde. Quick to prep, big on flavor, and endlessly customizable, it’s perfect for cookouts, weeknights, or low-carb feasts.
Equipment
- Outdoor grill or stovetop grill pan
- Tongs
- Instant-read thermometer
- Small basting brush
- Aluminum foil
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup salsa verde (store-bought or homemade)
- 1½ cups shredded Pepper Jack cheese
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro (for garnish)
Instructions
- Preheat Grill: Heat grill or grill pan over medium-high heat (~400°F). Oil the grates to prevent sticking.
- Season Chicken: Pat chicken dry. Rub with olive oil, then sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Optionally, marinate in ½ cup salsa verde + 1 tbsp olive oil for 30 minutes to 4 hours
- Grill Chicken: Place chicken on the grill and cook 5–7 minutes per side, until internal temp reaches 165°F.
- Add Cheese: In the last 1–2 minutes of cooking, top each piece with shredded Pepper Jack. Close lid (or tent with foil) to melt.
- Rest: Transfer chicken to a plate, cover loosely with foil, and let rest for 5–10 minutes.
- Finish & Serve: Drizzle with remaining salsa verde (about 1–2 tbsp per piece), garnish with chopped cilantro and lime wedges. Serve hot.
Notes
- Cheese Tip: Shred your own Pepper Jack for better melt — pre-shredded contains anti-caking agents.
- Make-Ahead Option: Marinate the night before for deeper flavor.
- No Grill? Bake at 400°F for 20–25 minutes, then broil cheese + salsa for 2–3 minutes.
- Low-Carb Option: Serve over cauliflower rice or salad greens.
- Vegetarian Swap: Use portobello mushroom caps in place of chicken.