Juicy grilled chicken marinated in zesty salsa verde, finished with melted pepper Jack cheese for a bold and flavorful dish. This simple yet vibrant recipe is perfect for summer grilling or any weeknight dinner.

Why You’ll Love This Salsa Verde Chicken

This dish is packed with bright, tangy flavor and just the right amount of heat. It’s:

• Marinated for extra tenderness and taste

• Quick to grill and easy to prepare

• Low in carbs and high in protein

• Topped with melty, spicy pepper Jack cheese

• Great for serving with salads, rice, or tortillas

Whether you’re cooking outdoors or using a grill pan indoors, this recipe delivers restaurant-style results with minimal effort.

Ingredients You’ll Need

Everything you need for this flavorful grilled chicken:

• 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)

• 12 ounces salsa verde

• 3 tablespoons olive oil

• 2 tablespoons lime juice

• 1 teaspoon cumin

• 1 teaspoon salt (or more, to taste)

• 1 teaspoon freshly ground black pepper

• 4 slices pepper Jack cheese (or more, as desired)

• Fresh cilantro, finely minced (optional, for garnish)

• Lime wedges (optional, for serving)

How to Make Grilled Salsa Verde Pepper Jack Chicken

Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4
Calories: 370 kcal per serving

Step 1: Make the Marinade

In a large bowl, combine the salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
Add the chicken breasts and toss until fully coated.

Step 2: Marinate

Cover and refrigerate the chicken for at least 30 minutes, or up to 2 hours for more flavor.

Step 3: Preheat the Grill

Preheat your grill (or grill pan) to medium-high heat.

Step 4: Grill the Chicken

Remove the chicken from the marinade and discard the excess.
Grill each piece for 4–5 minutes per side, or until cooked through (165°F internal temperature).

Step 5: Add the Cheese

In the final minute of grilling, place a slice of pepper Jack cheese on each piece of chicken.
Close the lid to melt the cheese.

Step 6: Rest and Serve

Remove the chicken from the grill and let it rest for a few minutes.
Garnish with fresh cilantro and serve with lime wedges if desired.

Tips & Variations

• Swap the cheese: Use Monterey Jack or mozzarella for a milder flavor.

• Add spice: Stir jalapeño slices or chili flakes into the marinade.

• Use thighs: Substitute with boneless skinless chicken thighs for juicier results.

• Make it a meal: Serve with Mexican rice, grilled veggies, or over a salad.

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet or microwave until warmed through.