Grilled Salsa Verde Pepper Jack Chicken

Juicy grilled chicken smothered in zesty salsa verde and melted pepper jack cheese — bold, smoky, and irresistibly flavorful.

Introduction

If you’re craving a dinner that’s smoky, cheesy, tangy, and full of bold Southwestern flavor, this Grilled Salsa Verde Pepper Jack Chicken is guaranteed to become a new favorite.

This recipe features tender chicken breasts marinated in spices, grilled until charred and juicy, then topped with melty pepper jack cheese and bright, zesty salsa verde.

It’s easy, fast, high-protein, and perfect for meal prep, weeknight dinners, or backyard grilling nights. Serve it with rice, tortillas, veggies, or a crisp salad — it goes with everything.

Ingredients 🧂

For the chicken

4 chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon black pepper
1 teaspoon salt
Juice of 1 lime

For topping

1 cup salsa verde (store-bought or homemade)
4 slices pepper jack cheese
Fresh cilantro
Lime wedges

Timing ⏱️

Prep: 10 minutes
Marinate: 20 minutes (optional)
Cooking: 12–15 minutes
Total: 25–35 minutes

Step-by-Step Instructions 👩‍🍳

1 — Season the chicken

In a bowl, mix olive oil, lime juice, garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper.
Coat chicken breasts thoroughly.
Marinate 20–30 minutes for deeper flavor (optional but recommended).

2 — Preheat the grill

Heat grill to medium-high.
Oil the grates to prevent sticking.

3 — Grill the chicken

Grill chicken for 5–6 minutes per side, depending on thickness, until internal temp reaches 165°F (74°C) and the outside has nice char marks.

4 — Add the toppings

In the last minute of grilling:

Add a slice of pepper jack cheese to each chicken breast.
Close the grill lid so the cheese melts.

Once melted, remove chicken from the grill.

5 — Finish with salsa verde

Place chicken on a platter.
Spoon warm or room-temperature salsa verde generously over each piece.
Garnish with chopped cilantro and lime wedges.

Nutritional Information (per serving) 🧾

Calories: 350
Protein: 39 g
Fat: 17 g
Carbs: 4 g

Variations 🌟

Spicy: add jalapeño slices or use habanero salsa verde.
Tex-Mex style: add black beans, corn, and avocado.
Low-carb bowl: serve with cauliflower rice, shredded lettuce, and pico de gallo.
Cheese swap: Monterey Jack, mozzarella, or cheddar all work well.

Serving Suggestions 🍽️

Over rice or cilantro-lime rice
With grilled veggies
Inside tortillas for easy tacos
With a fresh salad or coleslaw
On top of nachos

Tips for Perfect Grilled Chicken 🔥

Pound chicken to even thickness for faster, juicier cooking.
Don’t overcook — dryness comes from extra minutes on the grill.
Let chicken rest 2–3 minutes before slicing.
Warm the salsa verde for deeper flavor.

Storing & Reheating 🧊

Refrigerate for 3–4 days.
Reheat gently in skillet or microwave.
Great for meal prep — keep salsa verde separate until serving.

Conclusion 💛

This Grilled Salsa Verde Pepper Jack Chicken is smoky, tangy, cheesy, and deeply satisfying — a perfect mix of fresh flavors and grilled goodness. It’s simple, bold, fast, and always a crowd-pleaser.

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