When summer grilling season is in full swing, it’s the perfect time to fire up something that’s both bold and refreshing. This grilled salsa verde pepper jack chicken brings smoky char, zesty salsa, and melty cheese together in one irresistible bite. Finished with fresh cilantro and lime, it’s light yet satisfying, making it an easy weeknight dinner or a crowd-pleasing BBQ dish.
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Grilled Salsa Verde Pepper Jack Chicken – Juicy, Smoky & Bold
Juicy grilled chicken topped with zesty salsa verde and melty pepper jack cheese. A bold, smoky dish perfect for summer dinners or BBQs.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1 cup salsa verde (homemade or store-bought)
1 cup shredded pepper jack cheese
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Preheat grill to medium-high and oil grates.
Rub chicken with olive oil, then season with garlic powder, cumin, chili powder, salt, and pepper.
Grill chicken 5–6 minutes per side until cooked through (165°F internal temp).
In last 2 minutes, spoon salsa verde over chicken and top with pepper jack cheese. Cover to melt cheese.
Remove, garnish with cilantro, and serve with lime wedges.
Notes
Pound chicken to even thickness for quicker cooking. Use thermometer to ensure juicy results. Cover grill after adding cheese for best melt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Grilling
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg
why you’ll love grilled salsa verde pepper jack chicken
This chicken recipe checks every box for a great summer dinner. The seasoning blend gives depth, the salsa verde adds brightness, and the pepper jack cheese brings creamy heat. It’s flavorful without being heavy, so it works perfectly for warm evenings.
Plus, it’s quick just 25 minutes from prep to plate. Pair it with grilled veggies or rice for a complete meal that feels restaurant-worthy but simple enough for home.
For another protein-packed favorite, try our Low-Carb High-Protein Power Bowl that’s just as fresh and vibrant.
how to make grilled salsa verde pepper jack chicken
This recipe uses everyday spices and a hot grill to create bold flavors. The salsa verde ties everything together with tangy zest, while the pepper jack cheese melts into the chicken for the perfect finishing touch.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup salsa verde (homemade or store-bought)
- 1 cup shredded pepper jack cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
- Preheat grill to medium-high and oil the grates.
- Rub chicken with olive oil, then season with garlic powder, cumin, chili powder, salt, and pepper.
- Grill chicken 5–6 minutes per side until cooked through (165°F internal temperature).
- In the last 2 minutes, spoon salsa verde over chicken and top with pepper jack cheese. Cover grill to melt cheese.
- Remove, garnish with cilantro, and serve with lime wedges.
tips for success
- Pound chicken breasts to even thickness for quicker, even cooking.
- Use a meat thermometer to avoid overcooking juicy chicken is the goal.
- Cover the grill after adding cheese to help it melt beautifully.
creative variations
- Spicy Kick: Add jalapeños or extra chili flakes for more heat.
- Cheese Swap: Try Monterey Jack or queso fresco for a milder version.
- Taco Style: Slice and stuff into tortillas with salsa and avocado.
For a handheld option, check out our Cheesy Garlic Chicken Wraps equally cheesy and perfect for quick meals.
serving suggestions
- Serve with grilled corn and Mexican rice for a full summer spread.
- Add a fresh avocado salad to balance the spice.
- Make it BBQ-ready by plating alongside tortilla chips and guacamole.
storing leftovers
Store cooled chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop. For meal prep, slice the chicken and pack it with rice or salad for easy lunches.