Grilled Salsa Verde Pepper Jack Chicken
This Grilled Salsa Verde Pepper Jack Chicken is juicy, cheesy, and loaded with bold flavor. Easy to prep, quick to grill, and perfect for summer dinners.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine American, Tex-Mex
Servings 4
Calories 365 kcal
Grill or grill pan
Meat thermometer
Tongs
Basting brush (optional)
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup salsa verde store-bought or homemade
- 4 slices pepper jack cheese
- Optional toppings: fresh cilantro lime wedges, avocado slices
Pat chicken breasts dry and drizzle with olive oil.
Season both sides with garlic powder, cumin, salt, and pepper.
Preheat grill to medium-high heat (around 400°F) and lightly oil the grates.
Grill chicken for 6–7 minutes per side or until internal temp reaches 165°F.
During the last 2 minutes of grilling, spoon salsa verde over each piece and top with a slice of pepper jack cheese. Close grill lid to melt cheese.
Remove from grill and let rest for 5 minutes before serving.
Garnish with cilantro, lime wedges, or avocado if desired. Serve hot.
Swap pepper jack for Monterey Jack if you prefer less heat.
For extra flavor, use homemade salsa verde with roasted tomatillos.
Avoid overcooking by using a meat thermometer.
Leftovers are great in tacos, bowls, or quesadillas. Keyword grilled chicken, pepper jack, salsa verde