This Grilled Salsa Verde Pepper Jack Chicken is a bright, zesty Tex-Mex-inspired dish that’s perfect for busy weeknights or effortless summer entertaining. Juicy grilled chicken is marinated in tangy salsa verde, lime, and cumin, then crowned with melty pepper Jack cheese for an irresistible kick. Ready in under 30 minutes—this recipe proves quick meals can still be big on flavor!
Why You’ll Love This Recipe
- Fast and Flavorful: A quick marinade infuses bold, fresh flavor in no time.
- Perfectly Cheesy: Pepper Jack melts into a creamy, spicy topping that pairs beautifully with the tangy chicken.
- Versatile Serving Options: Enjoy over rice, in tacos, or with a crisp salad.
- Simple Ingredients: No complicated prep—just a few pantry staples and store-bought salsa verde.
Ingredients
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 12 ounces salsa verde (Trader Joe’s recommended, or any favorite brand)
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 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)
Instructions
- Make the Marinade: In a large mixing bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper until fully combined.
- Marinate the Chicken: Add chicken breasts to the bowl. Toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Preheat the Grill: Heat grill or grill pan to medium-high heat. Lightly oil the grates if needed.
- Grill the Chicken: Remove chicken from marinade and shake off excess. Place on the grill. Cook for 4–5 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
- Add the Cheese: During the final minute of cooking, place a slice of pepper Jack cheese on each piece of chicken. Close the grill lid to melt the cheese.
- Rest: Transfer chicken to a clean plate and let it rest for 3–5 minutes to lock in juices.
- Garnish and Serve: Sprinkle with fresh cilantro and serve with lime wedges if desired.
Expert Tips
- Make it Spicier: Add a pinch of cayenne or smoked chipotle powder to the marinade.
- Cheese Options: Try Monterey Jack, cheddar, or queso Oaxaca if you prefer less heat.
- Meal Prep Friendly: Marinate chicken the night before for even more flavor.
- Indoor Cooking: Use a grill pan or a broiler if you don’t have an outdoor grill.
Serving Suggestions
- Slice and serve in warm corn tortillas with avocado and pickled onions.
- Plate over cilantro-lime rice with a dollop of sour cream.
- Pair with a fresh green salad or grilled veggies.
Recipe Summary
Servings: 4
Prep Time: 10 minutes
Marinating Time: 30 minutes (up to 2 hours)
Cook Time: 12 minutes
Total Time: 22–42 minutes
Course: Main Dish
Cuisine: Mexican, Tex-Mex
Nutrition Estimate (Per Serving)
Calories: 340 kcal
Protein: 38 g
Fat: 18 g
Carbs: 4 g
Sodium: 710 mg
Fiber: 1 g
Keywords
Grilled chicken, salsa verde chicken, pepper Jack cheese chicken, easy grilled chicken, Tex-Mex chicken, grilled chicken recipe