Grilled Salsa Verde Pepper Jack Chicken – A Zesty, Cheesy Grilled Dinner That’s High-Protein and Meal Prep Friendly
Samantha
This grilled salsa verde pepper jack chicken combines tangy tomatillo sauce with melted spicy cheese for a bold, high-protein dish that’s low in carbs and packed with flavor—perfect for weeknight dinners or summer BBQs.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner
Cuisine American, Mexican-Inspired
Servings 4 servings
Calories 310 kcal
- 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)
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.
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.Keyword easy salsa verde chicken marinade, gluten free grilled chicken dinner, grilled salsa verde pepper jack chicken, healthy mexican grilled chicken, high protein grilled chicken meal prep, low carb grilled chicken dinner, pepper jack cheese chicken recipe, salsa verde chicken with cheese, summer grilled chicken ideas
