Grilled Salsa Verde Pepper Jack Chicken | Easy Spicy Chicken Recipe
Grilled Salsa Verde Pepper Jack Chicken is a bold and flavorful dish featuring juicy grilled chicken topped with tangy salsa verde and melty pepper jack cheese. The combination of zesty, slightly spicy flavors with tender chicken makes this recipe perfect for weeknight dinners or summer grilling. Easy to prepare and packed with protein, it pairs perfectly with rice, veggies, or a fresh salad.
Equipment
- Grill or grill pan
- Blender or food processor (for salsa verde)
- Mixing bowls
- Knife and cutting board
- Meat thermometer
Ingredients
- 4 boneless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lime (optional for marinade)
- 6–8 tomatillos, husked and rinsed
- 2–3 green chilies (jalapeño or serrano)
- 2 cloves garlic
- ½ onion
- ½ cup fresh cilantro
- Juice of 1 lime (for salsa)
- 4 slices pepper jack cheese
- Optional garnish: extra cilantro, lime wedges
Instructions
- Prep Chicken: Pound chicken breasts to even thickness. Season with salt, pepper, olive oil, and lime juice.
- Make Salsa Verde: Roast tomatillos, chilies, garlic, and onion until softened. Blend with cilantro, lime juice, and salt until smooth.
- Grill Chicken: Heat grill to medium. Cook chicken 5–6 minutes per side until golden and internal temp reaches 165°F (74°C).
- Add Cheese: Place pepper jack slices on chicken during the last minute of grilling. Cover grill briefly to melt.
- Top with Salsa Verde: Remove chicken from grill. Spoon salsa verde generously over each piece.
- Rest & Serve: Let chicken rest for 5 minutes before slicing. Garnish with cilantro and lime wedges. Serve hot.
Notes
- Grill over medium heat to keep chicken juicy.
- Rest chicken before slicing to retain juices.
- Homemade salsa verde delivers fresher flavor than bottled.
- Substitute thighs for extra juiciness or portobello mushrooms for a vegetarian option.
- Pair with rice, tortillas, or grilled vegetables for a complete meal.