When you’re standing at the grill on a busy Tuesday evening, this Grilled Salsa Verde Pepper Jack Chicken becomes your secret weapon for getting a flavorful dinner on the table without spending hours in the kitchen. The tangy salsa verde marinade combined with melty pepper Jack cheese creates a flavor combination that makes my family rush to the table, and the best part is that while you need about 50 minutes total, only 20 minutes of that is actual hands-on cooking time.
Table of Contents
Ingredients for Grilled Salsa Verde Pepper Jack Chicken
I always start with thin-sliced chicken breasts (about 1/2 inch thick) because they cook faster and absorb the marinade more effectively than thick cuts. My go-to salsa verde is Trader Joe’s brand, but any quality jarred version works beautifully. The key is choosing a salsa verde with good tomatillo flavor and just the right amount of heat.
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts, approximately 1/2 inch thick)
- 12 ounces salsa verde (I recommend Trader Joe’s for consistent quality and flavor)
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed makes a noticeable difference in brightness)
- 1 teaspoon cumin (this adds incredible earthy depth to the marinade)
- 1 teaspoon salt (I usually start here and adjust after tasting)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese (my preference is Tillamook for superior melting quality)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Step-by-Step Instructions
In my experience, letting the chicken marinate for at least 30 minutes makes all the difference in flavor development, though two hours creates even more tender, flavorful results. Plan ahead and marinate in the morning if you’re making this for dinner.
Step 1: Combine the salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl or gallon-sized ziplock bag, whisking or shaking until everything is well blended. The marinade should look smooth and slightly glossy with the oil fully incorporated.
Step 2: Add the chicken breasts to the bowl or bag and toss or massage them thoroughly to ensure every piece is completely coated with marinade. If using a bag, squeeze out excess air, seal, and place flat in the refrigerator. Cover the bowl with plastic wrap if using that method. Refrigerate for at least 30 minutes, up to 2 hours maximum. Flip the chicken halfway through marinating time for even flavor distribution.
Step 3: About 10 minutes before you’re ready to cook, preheat your grill to 400-425°F (medium-high heat). Make sure the grates are clean and lightly oiled with a paper towel dipped in vegetable oil to prevent sticking.
Step 4: Remove the chicken from the marinade and let any excess drip off, then discard the remaining marinade. Pat the chicken breasts lightly with a paper towel to remove excess moisture, which helps achieve better grill marks.
Step 5: Place the chicken on the preheated grill and cook for 4-5 minutes without moving it. You’ll know it’s ready to flip when the edges turn white and opaque, and it releases easily from the grates. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part. Avoid pressing down on the chicken with your spatula, which squeezes out precious juices and leads to dry meat.
Step 6: During the final minute of cooking, place one slice of pepper Jack cheese on each chicken breast and immediately close the grill lid to trap the heat. The cheese should be fully melted and just starting to bubble at the edges when ready, about 45-60 seconds.
Step 7: Remove the chicken from the grill and transfer to a clean plate. Let it rest for 3-4 minutes before serving. This resting time allows the juices to redistribute throughout the meat, ensuring every bite stays moist and flavorful. Garnish with fresh cilantro and serve with lime wedges if desired.
Perfect Pairings for This Zesty Grilled Chicken
This vibrant chicken pairs beautifully with sides that complement its bold, tangy flavors while adding different textures to the plate.
Cilantro Lime Rice: The fresh, zesty rice echoes the lime notes in the chicken while providing a neutral base that soaks up any extra juices, creating a perfectly balanced bite. Try our Street Corn Chicken Rice Bowl for another Mexican-inspired rice option.
Black Bean and Corn Salad: This colorful side adds a sweet and earthy contrast to the tangy chicken, plus it provides extra protein and fiber for a more nutritious meal that keeps everyone satisfied longer.
Grilled Bell Peppers and Onions: Charred vegetables bring a smoky sweetness that balances the spicy kick from the pepper Jack cheese while keeping the entire meal light and fresh. For another great grilled option, check out our Chimichurri Grilled Chicken Bowl.
Simple Garden Salad with Avocado: Crisp greens with creamy avocado provide a cooling counterpoint to the spiced chicken, and the different textures make each forkful interesting. Our Bang Bang Chicken Bowl offers another delicious way to pair chicken with fresh vegetables.
Warm Flour Tortillas: Perfect for turning dinner into taco night, soft tortillas let everyone customize their meal and make this dish feel even more interactive and fun for families. If you love Mexican flavors, try our Chicken Street Tacos for another crowd-pleasing option.
Cheesy Ranch Potatoes: For a heartier meal, serve alongside our Cheesy Ranch Potatoes and Smoked Sausage for a complete dinner that satisfies even the biggest appetites.
How to Store and Reheat This Chicken
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious as the first serving.
For reheating, I recommend using the microwave for 1-2 minutes or warming it gently on the stovetop over medium heat until the internal temperature reaches 165°F. If the chicken seems dry after storing, add 1-2 tablespoons of fresh salsa verde or a squeeze of lime juice to bring back moisture and brightness.
This chicken is incredibly versatile beyond the initial meal. Slice it for taco filling (similar to our Queso Chicken Enchiladas), dice it for salad topping, or chop it for quesadillas like our popular Smashburger Quesadillas. The tangy flavor profile works beautifully in so many different applications, making meal prep easier throughout the week.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and actually stay more moist during grilling thanks to their higher fat content. Just adjust the cooking time slightly as thighs may take 1-2 minutes longer per side to reach the safe internal temperature of 165°F.
What if I don’t have a grill?
No problem! You can easily make this on a stovetop grill pan over medium-high heat or even bake it in a 400°F oven for 18-20 minutes. For the cheese topping in the oven, just switch to broil for the final 1-2 minutes, watching carefully to prevent burning.
How can I make this less spicy for kids?
Use Monterey Jack cheese instead of pepper Jack, and choose a mild salsa verde. You can also reduce the amount of salsa verde in the marinade by half and add more olive oil to maintain moisture without extra heat. The cumin and lime still provide plenty of flavor without the spice.
Grilled Salsa Verde Pepper Jack Chicken
Ingredients
Equipment
Method
- In a large bowl or gallon-sized ziplock bag, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Whisk or shake until well blended and the oil is fully incorporated.
- Add the chicken breasts to the bowl or bag and toss or massage thoroughly to ensure every piece is completely coated with marinade. If using a bag, squeeze out excess air and seal. Cover the bowl with plastic wrap if using that method. Refrigerate for at least 30 minutes, or up to 2 hours. Flip the chicken halfway through marinating time for even flavor distribution.
- About 10 minutes before cooking, preheat the grill to 400-425°F (medium-high heat). Clean the grates and lightly oil them with a paper towel dipped in vegetable oil.
- Remove the chicken from the marinade, let excess drip off, and discard remaining marinade. Pat chicken lightly with paper towels to remove excess moisture for better grill marks.
- Place chicken on the preheated grill and cook for 4-5 minutes without moving. Flip when edges turn white and chicken releases easily from grates. Cook another 4-5 minutes until internal temperature reaches 165°F. Avoid pressing down on the chicken.
- During the final minute of cooking, place one slice of pepper Jack cheese on each chicken breast and immediately close the grill lid. Cook for 45-60 seconds until cheese is fully melted and just starting to bubble.
- Remove chicken from grill and transfer to a clean plate. Let rest for 3-4 minutes before serving to allow juices to redistribute. Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
