Grilled Salsa Verde Pepper Jack Chicken Recipe

Why You’ll Love This Recipe

Okay, first off, the flavor. You get this zap of salsa verde, all herby and kind of zippy, and then that melty pepper jack on top goes full-on oozy. (You know what I mean. The cheese-pull is real.) Even picky eaters seem to devour this without questions. It’s no five-star restaurant deal, but it’s got comfort and excitement in each bite.

Here’s a secret: there’s basically no skill required. If you can turn on a grill, you can make this. And it just makes you look like you know what you’re doing, even if you feel like a kitchen rookie. (Trust me—my kids think I’m an expert when I make this, but the truth is I could do it in my sleep.)

And, oh, leftover magic. Chop up any remaining chicken and throw it in salads, wrap it in tortillas, or… just snack straight from the fridge. Plus, it works all year—grill it outside in summer or broil it when it’s too cold to deal. Your friends will all ask for seconds.

How to Make the Recipe

Let’s keep this simple. You’ll need boneless chicken breasts, a jar of salsa verde (just use store-bought—nobody has time to roast tomatillos most nights), slices of pepper jack cheese, a little oil, and a sprinkling of salt and pepper.

Start by pounding your chicken breasts just a bit so they’re even. This helps cook ‘em right without leaving you with that one sad, chewy part. Season both sides with salt and pepper. If you want a real zip, toss in a pinch of smoked paprika or ground cumin, whatever’s in the spice cabinet.

Oil the grill up and preheat on medium-high. Throw the chicken on—don’t move it for a couple of minutes; just let it get those nice grill marks. Flip once, and after another few minutes, spoon salsa verde right over the top. Cover the chicken with pepper jack slices so they melt all cozy. When the cheese bubbles and the chicken’s done, that’s it—pull ‘em off and rest a few.

Can you bake it? Yep. Just bake until almost done, then broil the cheese and salsa verde on at the end.

“Hands-down my family’s favorite. Even my neighbor came over for seconds. You don’t have to be a grill master to nail this!” -Jenna L.

Tips for Making the Recipe

A couple quick practical pointers from the trenches, because a little planning beats fighting burnt chicken every time.

Always let the chicken rest once it’s off the grill—just a few minutes so the juices go back in. If you slice it hot, you’ll get that sad, dry thing going on. And uneven thickness? Yeah, that’s trouble. Pound your chicken a bit or just buy the thin-sliced kind if you’re in a rush.

Don’t drown the chicken in salsa verde until the end, or the grill will have a saucy meltdown and you lose all that flavor. I’m also a big fan of testing doneness with a thermometer (165°F and you’re set), but hey, if you’re a “poke and guess” person, I won’t judge.

Oh, and do not cheap out on cheese. Get the sliced stuff that melts well. Some pre-shredded brands are, well, kinda weird.

How to Serve

You can go classic or get a bit funky here, and honestly, I think this is where you’ll surprise people:

• Pile your grilled salsa verde pepper jack chicken on fluffy Mexican rice or throw it on corn tortillas for casual street tacos.
• Slice it up and toss on top of a big green salad with avocado, corn, and cilantro. Ranch drizzle? Yes please.
• Serve with crispy roasted potatoes or even sweet potato fries for a comfort food hit.
• Make quick burrito bowls with beans, cheese, and some salsa on the side.

Confession: I once ate it cold in a sandwich, and it was weirdly great.

Variations

People always ask about swaps, and honestly, you have options. Not a fan of spicy? Use regular jack or even mozzarella. Want it punchier? Pepper jack gets feisty, but feel free to add sliced jalapeños under the cheese. Some like to layer sliced red onions or a shake of chili powder right into the salsa.

If you’re feeling ambitious, try grilling thighs instead. They’re juicier—just be ready for slightly longer grill time. And, if you’ve got vegetarians around, thick-sliced portobello mushrooms with the same salsa verde and cheese treatment work almost too well.

And don’t forget, if you’re on a grilling streak, check out the grilled shrimp bowl with avocado corn salsa sauce for a seafood twist that slips right into summer cookout season.

Common Questions

Q: Can I use other types of chicken cuts for this?
A: Absolutely just adjust the cooking time if you pick thighs or bone-in. Thighs will be juicier, but bone-in needs more patience.

Q: What salsa verde do you use?
A: Honestly, any decent jar from the store does the trick. Don’t stress unless you’re in a mood to make it yourself.

Q: Is this too spicy for kids?
A: The pepper jack gives it some kick, but you can swap to regular Monterey Jack or mozzarella if your kids are sensitive.

Q: How do I store leftovers?
A: Stick them in an airtight container in the fridge for up to three days. I reheat gently, or slice it cold on salads.

Q: Can I freeze it?
A: Yup, cooked chicken freezes well, but the cheese might get a little weird. It still tastes just fine for quick weekday wraps.

Give This Chicken a Go Tonight

Seriously, if you’re tired of boring dinners, grilled salsa verde pepper jack chicken just kind of wakes up your weeknight in a good way. It’s approachable, customizable, and always crowd-pleasing. If you’re searching for similar easy grilling ideas or different takes, see Averie Cooks’ Grilled Salsa Verde Chicken with Pepper Jack, or browse around for new favorites. Your grill will thank you (and probably your whole family too).

📌 Save This Recipe for Later – Pin It Now on Pinterest!

Love this recipe? Don’t lose it—pin it to your favorite board on Pinterest now and have it ready when hunger hits! 📌😋

Print