Samantha There’s something electric about warm summer nights, the sizzle of the grill, and bold flavors wafting through the air. And when I’m craving something that’s quick, crave-worthy, and protein-packed, I turn to this Grilled Salsa Verde Pepper Jack Chicken. With juicy chicken breasts marinated in tangy salsa verde and topped with melty pepper jack cheese, this dish brings serious Southwest flair without the need for complicated prep or long cook times.
This high-protein grilled chicken is my go-to when I want a low-carb, gluten-free dinner that doesn’t skimp on boldness. Whether I’m meal prepping for the week or pulling together a fast weeknight dinner, it’s always a hit. Plus, it’s perfect for summer grilling, clean eating, or loading into tacos and bowls for that satisfying kick.
And let me tell you—the marriage of salsa verde and pepper jack isn’t just flavorful, it’s magic. You’ve got the zesty punch of tomatillos, a subtle heat from green chilies, and creamy, spicy cheese that turns this into a must-make recipe again and again.
Grilled Salsa Verde Pepper Jack Chicken – A Zesty, Cheesy Grilled Dinner That’s High-Protein and Meal Prep Friendly
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup salsa verde store-bought or homemade
- 4 slices pepper jack cheese
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the ChickenWhisk together salsa verde, lime juice, olive oil, cumin, garlic powder, paprika, salt, and pepper. Pour over chicken breasts and let marinate in the fridge for 30 minutes or up to 4 hours.
- Preheat the GrillHeat your grill or grill pan to medium-high. Lightly oil the grates if needed.
- Grill the ChickenRemove chicken from the marinade and grill for 5–7 minutes per side or until internal temp hits 165°F.
- Add the CheesePlace a slice of pepper jack on each breast during the last minute of grilling. Close the lid or tent with foil until melted.
- Serve and GarnishPlate with extra salsa verde, sprinkle with fresh cilantro, and serve hot.
Notes
Secret Tips for the Best Grilled Salsa Verde Pepper Jack Chicken
1. Pound the chicken to even thickness: This ensures each piece grills evenly and stays juicy. No dry edges—just tender, flavorful chicken throughout. 2. Marinate in salsa verde for max flavor: Let the chicken sit in salsa verde for at least 30 minutes (or overnight!) to soak up that tangy, herby flavor. The acidity helps tenderize the meat, making it even more succulent off the grill. 3. Use freshly shredded pepper jack cheese: Freshly grated cheese melts faster and smoother than pre-shredded, giving your grilled chicken that irresistibly gooey, cheesy topping. 4. Grill over medium-high heat: High enough to get grill marks, but not so hot that the salsa verde marinade burns. Aim for 5–6 minutes per side, depending on thickness. 5. Don’t flip too early: Let the chicken develop a crust before flipping to prevent it from sticking and to lock in flavor. Wait until the edges begin to lift naturally. 6. Add cheese during the last minute of grilling: Once the chicken is nearly done, top with pepper jack and close the lid for 1 minute to let it melt perfectly. 7. Let it rest before slicing: Rest the grilled chicken for 5 minutes before slicing to keep all those flavorful juices sealed inside. 8. Make it meal prep friendly: Grill extra and store in meal prep containers with roasted veggies or cauliflower rice. It reheats beautifully and keeps that bold, zesty kick alive all week.Recipe Overview
- Course: Dinner, Lunch
- Cuisine: Mexican-Inspired, American
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Main Ingredients: Boneless chicken breasts, salsa verde, pepper jack cheese, lime juice, cumin
- Tags: Dinner Recipes, High-Protein Dinner, Low Carb Dinner, Weeknight Dinners, One-Pan Dinner, Comfort Food Dinner
Nutritional Snapshot (Per Serving)
- Calories: 310 kcal
- Protein: 35g
- Carbohydrates: 5g
- Fat: 17g
- Sodium: 480mg
- Sugar: 2g
Budget Breakdown
- Boneless chicken breasts (1.5 lbs): $6.50
- Salsa verde (1 cup): $1.80
- Pepper jack cheese (4 slices): $1.50
- Lime, garlic, spices: $1.00
- Total: $10.80 for 4 servings ($2.70 per serving)
Behind the Recipe
I first whipped up this Grilled Salsa Verde Pepper Jack Chicken on a whim during a backyard cookout. I had extra salsa verde from taco night and a few slices of pepper jack cheese to use up. I marinated the chicken in the salsa verde with some olive oil, garlic, and cumin—grilled it, topped it with cheese, and instantly knew it was a keeper.
What I love most is how versatile it is. It works beautifully for meal prep, low-carb lunches, or even folded into tortillas for a pepper jack chicken taco situation. And if you’ve never used salsa verde as a marinade? It’s a flavor booster that works wonders—plus, tomatillos are packed with vitamin C and antioxidants according to WebMD.
This recipe is now a family favorite, especially on warm evenings when I’d rather be outside than stuck inside cooking. It’s clean, it’s quick, and it’s got just enough kick to keep things exciting.
Why You’ll Love This Grilled Salsa Verde Pepper Jack Chicken
Bursting with Flavor
This grilled salsa verde pepper jack chicken is an explosion of taste in every bite. The tangy brightness of salsa verde, made from tomatillos and green chiles, infuses the chicken with bold citrusy notes, while the melted pepper jack cheese adds a creamy, spicy finish. It’s a flavor-packed upgrade from your usual grilled chicken, and one that satisfies without being overly heavy. Salsa verde is also rich in vitamins and antioxidants, according to Healthline, making this dish a delicious and nutritious choice.
Quick and Easy
If you’re short on time but still want something that feels gourmet, this recipe delivers. You can have it prepped, marinated, and grilled in under 30 minutes. With just a handful of pantry staples—like jarred salsa verde, shredded pepper jack, olive oil, garlic, and chili powder—this high-protein grilled chicken recipe fits right into your weeknight dinner rotation.
High-Protein & Low-Carb
This dish was designed with clean eating and low-carb lifestyles in mind. Using boneless, skinless chicken breast keeps it lean and packed with protein, making it perfect for high-protein dinners, muscle-friendly meal prep, or post-workout meals. Plus, it’s naturally low in carbs and sugar-free—no breading, no starches, just real food with bold flavor.
Crowd-Friendly
Whether you’re hosting a summer BBQ, prepping dinner for the whole family, or building a taco bar with all the fixings, this grilled salsa verde pepper jack chicken holds up. It’s easy to double or triple the batch and serve it up in slices, whole fillets, or shredded for tacos, bowls, or salads. It’s one of those universally loved, flexible recipes you’ll want to bookmark for repeat use.
Naturally Gluten-Free
Because this recipe skips flour, breadcrumbs, and processed sauces, it’s naturally gluten-free. That makes it a fantastic option for households managing food sensitivities or anyone following a gluten-free lifestyle. You can serve it confidently without sacrificing flavor or texture—just cheesy, juicy grilled chicken that works for a wide range of dietary needs.
Perfect For
Summer BBQs and Cookouts
This grilled salsa verde pepper jack chicken is practically made for sunny backyard BBQs and summer cookouts. The bold, zesty flavors of the salsa verde paired with smoky grill marks and melty pepper jack cheese give it that fresh-off-the-grill wow factor. It’s easy to throw on the grill alongside veggie skewers or corn and turns any outdoor meal into a mini fiesta.
High-Protein Lunches
If you’re always looking for high-protein lunch ideas that aren’t bland or boring, this dish checks every box. Slice the grilled chicken breast and layer it into a low-carb wrap with crisp lettuce and avocado, or toss it into a meal prep bowl with quinoa, black beans, and grilled vegetables. Since chicken breast is naturally high in lean protein and low in fat, it supports energy and satiety all afternoon long.
Low-Carb Dinner Recipes
With no added sugars or starches, this is one of the easiest low-carb dinner recipes to add to your weeknight rotation. Each serving is packed with flavor but light on carbs, making it perfect for keto-friendly and clean-eating plans. Pair it with roasted cauliflower, a big salad, or grilled zucchini for a balanced and filling meal.
Make-Ahead Meal Prep
Want to simplify your week? Grill a batch of this salsa verde chicken ahead of time, slice it up, and refrigerate it in airtight containers. It’s one of the best grilled chicken recipes for meal prep because it stays juicy and flavorful even after reheating. It works beautifully in tacos, burrito bowls, salads, or even as a protein-packed topping for cauliflower rice.
Family-Friendly Weeknight Meals
Even picky eaters love this one. The mild spice from the pepper jack is balanced by creamy cheese and savory salsa verde, so it’s flavorful without being too hot. Serve it sliced with rice and beans, or build DIY taco night with tortillas, shredded lettuce, and sour cream. According to Cleveland Clinic, incorporating lean protein and vegetables into dinners helps kids and adults alike build healthy eating habits—this recipe makes it easy and delicious.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 4 slices pepper jack cheese
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh cilantro, for garnish (optional)
Ingredient Highlights
- Salsa Verde: Choose one with roasted tomatillos and no added sugar for the best flavor.
- Pepper Jack Cheese: Spicy, creamy, and melts perfectly—feel free to use Monterey Jack for a milder version.
- Chicken Breasts: Boneless, skinless chicken breasts are lean and soak up flavor beautifully.
- Lime Juice & Olive Oil: Help tenderize the meat and keep it juicy during grilling.
How to Make It
- Marinate the Chicken
Whisk together salsa verde, lime juice, olive oil, cumin, garlic powder, paprika, salt, and pepper. Pour over chicken breasts and let marinate in the fridge for 30 minutes or up to 4 hours. - Preheat the Grill
Heat your grill or grill pan to medium-high. Lightly oil the grates if needed. - Grill the Chicken
Remove chicken from the marinade and grill for 5–7 minutes per side or until internal temp hits 165°F. - Add the Cheese
Place a slice of pepper jack on each breast during the last minute of grilling. Close the lid or tent with foil until melted. - Serve and Garnish
Plate with extra salsa verde, sprinkle with fresh cilantro, and serve hot.
Pro Tips for Success
- Don’t skip the marinating time—it’s key for juicy, flavorful chicken.
- Use a meat thermometer to avoid overcooking.
- Add grilled veggies or tortillas on the side for a full meal.
Easy Variations to Try
Stuff It
If you’re craving grilled salsa verde pepper jack chicken with an extra ooze of melty goodness, try this: slice a pocket into each chicken breast and stuff it with extra pepper jack cheese before marinating. Not only does this amp up the creaminess, but it also keeps the chicken ultra-moist as it grills. This stuffed variation turns an already bold dish into a show-stopping centerpiece that feels indulgent but still fits clean eating goals.
Make It Spicier
For those who love heat, turn up the fire by adding diced jalapeños or a splash of hot sauce directly into the marinade. A dash of chipotle powder or cayenne works too. The pepper jack cheese already brings a subtle kick, but this tweak transforms it into a spicy grilled chicken recipe that spice lovers will devour. According to WebMD, spicy foods may even help rev up your metabolism—bonus!
Oven Method
No grill? No problem. You can bake this dish instead and still get fantastic results. Preheat your oven to 400°F, place the marinated chicken in a baking dish, and cook for 20–25 minutes or until the internal temperature reaches 165°F. In the last 5 minutes, sprinkle the pepper jack cheese over each piece and broil until bubbly. It’s an easy oven-baked chicken recipe with all the bold flavors of the grilled original.
Add Veggies
Turn this into a complete one-grill meal by adding sliced bell peppers, onions, zucchini, or even portobello mushrooms alongside the chicken. The salsa verde marinade drips down onto the veggies, infusing them with flavor while they char. It’s a great way to add fiber, antioxidants, and vibrant color to your plate while sticking with a low-carb, high-protein dinner plan.
Taco Style
Want to make taco night unforgettable? Slice the grilled salsa verde pepper jack chicken thinly and serve it inside warm corn or almond flour tortillas. Top with guacamole, pickled onions, shredded cabbage, or even a drizzle of lime crema. It’s a fantastic way to repurpose leftovers and create a new high-protein Mexican-inspired meal without any extra cooking.
Storage & Reheat Tips
- To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze: Freeze grilled chicken (without cheese) in zip-top bags for up to 2 months.
- To Reheat: Warm in the microwave or oven with a splash of water or extra salsa verde.
Make It a Meal
Pair this chicken with these Ready Prep Meals favorites:
And from your tags: Low Carb Dinner, High-Protein Dinner, One-Pan Dinner.
Frequently Asked Questions
What’s the best salsa verde for grilled chicken recipes?
For this grilled salsa verde pepper jack chicken, go for a roasted salsa verde made with tomatillos, green chilies, garlic, and lime. The roasted depth adds bold, tangy flavor that complements the creamy pepper jack. Be sure to avoid jarred versions that contain added sugar or artificial preservatives. EatRight.org recommends always reading the label to watch for sodium and unnecessary additives if you’re keeping things clean and nutrient-dense.
Can I use chicken thighs instead of breasts?
Yes! Boneless skinless chicken thighs are a flavorful and juicy substitute. They’re slightly higher in fat, which can actually help keep the meat moist on the grill—perfect for bold marinades like salsa verde. Just be sure to adjust the grill time slightly and check the internal temperature for doneness.
How do I know when grilled chicken is fully cooked?
The safest way to check is by using a meat thermometer. According to FDA.gov, chicken should reach an internal temperature of 165°F (74°C) to be fully cooked and safe to eat. Make sure to insert the thermometer into the thickest part of the meat without touching bone for the most accurate reading.
Can I make this ahead of time?
Definitely. This recipe is super meal-prep friendly. You can marinate the chicken and store it in the fridge for up to 24 hours before grilling. That extra marinating time only intensifies the flavor. After grilling, you can also store leftovers in the fridge for up to 4 days—great for quick meals throughout the week.
Is grilled salsa verde pepper jack chicken low carb?
Yes, this dish is naturally low in carbohydrates—coming in at roughly 5g net carbs per serving depending on the salsa verde you use. It’s ideal for low-carb dinner recipes, keto-friendly meal plans, and anyone looking to enjoy comfort food without loading up on starches.
Can I meal prep this recipe?
Absolutely. This is one of my favorite high-protein meal prep ideas. Grill a few chicken breasts, slice them up, and divide them into containers with grilled vegetables, cauliflower rice, or a leafy salad. You’ll have flavorful, clean meals ready for the week with minimal effort.
What cheese substitutes work for pepper jack?
If you’re looking to swap out pepper jack for a milder or dairy-free alternative, try shredded Monterey Jack for less heat, or a vegan pepper jack-style cheese made from cashews or coconut oil. Just be sure the alternative melts well for that signature creamy finish.
How can I reduce sodium in this recipe?
To make a lower sodium version, choose a low-sodium salsa verde and either reduce or skip the salt in the marinade. Pepper jack cheese can also be high in sodium, so consider using a reduced-sodium cheese or cutting back the amount slightly. Using fresh lime and herbs can help enhance flavor naturally without relying on salt.
Can I cook this recipe indoors?
Yes! If you don’t have access to a grill, you can cook the chicken on a cast-iron skillet or grill pan on the stovetop. Sear each side over medium-high heat for 5–6 minutes per side until the internal temperature reaches 165°F. It won’t have the smoky char of the grill, but it’ll still be juicy and flavorful.
Is this recipe safe for gluten-free diets?
Yes, this grilled salsa verde pepper jack chicken is completely gluten-free as long as you check your salsa verde and cheese for any hidden gluten-containing ingredients. Many store-bought sauces are safe, but always verify the label to be certain.
Final Thoughts
This Grilled Salsa Verde Pepper Jack Chicken is proof that simple, clean ingredients can create bold, satisfying meals. It’s one of those go-to recipes that never lets me down—whether I’m hosting a backyard dinner, prepping lunches, or just whipping up a healthy dinner in under 30 minutes.
I love how versatile it is—slice it for tacos, layer it into bowls, or serve it straight off the grill. And that cheesy, spicy, tangy bite? It’s what keeps everyone coming back for seconds. Plus, knowing it’s high in protein and low in carbs makes it a no-brainer for weeknight dinners that don’t compromise on flavor.
Give it a try, and don’t be surprised if it becomes your new favorite way to grill chicken. It’s zesty, melty, satisfying goodness—made easy.
“Zesty salsa verde, melty cheese, and juicy grilled chicken—this recipe is your summer grilling MVP.” – Sam
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Tender grilled chicken infused with bright salsa verde and finished with melty pepper jack cheese—perfect for low-carb dinners, meal prep, or summer BBQs.
