Salsa Verde Chicken with Cheese
Hola! If you’ve ever craved a meal that blends the bright, citrusy kick of lime with the smoky char of the grill, this Grilled Salsa Verde Pepper Jack Chicken will win you over. Growing up in Orlando, I learned that some of the best dinners come from recipes that are both quick and full of flavor. This dish is everything I love about summer meals: tender chicken marinated in tangy salsa verde, kissed with cumin, then topped with melted pepper Jack cheese. It’s the kind of recipe that brings family around the table, laughing and sharing bites. Perfect for healthy grilling recipes and easy dinner ideas for hot summer days, this chicken is destined to be a summer favorite.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 12 minutes |
| Total Time | 22 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Mexican, Tex-Mex |
| Best Season | Summer BBQs |
Why You’ll Love This Recipe
- Bold and zesty flavors: The salsa verde and lime juice create a tangy, refreshing marinade that infuses the chicken with brightness.
- Cheesy perfection: Pepper Jack cheese melts over the chicken, adding a creamy, spicy finish that pairs beautifully with the marinade.
- Quick and simple: With only 22 minutes from start to finish, this recipe is ideal for busy weeknights or last-minute summer BBQs.
- Healthy and keto-friendly: Low in carbs and packed with protein, this dish is perfect for keto summer dinners and healthy grilling recipes.
- Versatile serving options: Serve it with rice, salad, or grilled veggies for a balanced meal that fits any occasion.
Grilled Salsa Verde Pepper Jack Chicken Recipe for Summer BBQs
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This vibrant grilled chicken is marinated in tangy salsa verde with cumin and lime, then topped with melted pepper Jack cheese for a spicy, cheesy finish.
Ingredients
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 12 ounces salsa verde (Trader Joe’s recommended)
- 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 as desired)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
2. Add the chicken breasts and toss to coat. Cover and refrigerate 30 minutes to 2 hours.
3. Preheat grill to medium-high heat.
4. Remove chicken from marinade and discard excess marinade.
5. Grill chicken 4–5 minutes per side, until internal temp reaches 165°F.
6. In the last minute, top each breast with a slice of pepper Jack cheese, close lid to melt.
7. Remove from grill and let rest a few minutes.
8. Garnish with cilantro and serve with lime wedges.
Notes
Adjust heat by choosing mild or spicy salsa verde.
Pairs wonderfully with rice, grilled vegetables, or a light salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: —
- Fat: 18g
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: —
Ingredients
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 12 ounces salsa verde (Trader Joe’s recommended)
- 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 as desired)
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Ingredient Tips Table
| Ingredient | Tip |
| Chicken breasts | Thin-sliced chicken cooks faster and stays juicy on the grill. |
| Salsa verde | Use store-bought for convenience or homemade for extra freshness. |
| Olive oil | Helps keep the chicken moist while grilling. |
| Lime juice | Freshly squeezed lime juice brightens the marinade. |
| Cumin | Adds a warm, earthy undertone to balance the tangy salsa. |
| Salt & pepper | Season generously for maximum flavor. |
| Pepper Jack cheese | Swap with Monterey Jack if you prefer less heat. |
| Cilantro | Adds a pop of color and freshness as garnish. |
Step-by-Step Instructions
- Make the marinade: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Mix well until combined.
- Marinate the chicken: Add the chicken breasts to the bowl and coat them evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat the grill: Heat your grill to medium-high. Lightly oil the grates to prevent sticking.
- Grill the chicken: Remove chicken from the marinade and discard excess. Place on the grill and cook for 4-5 minutes per side, or until internal temperature reaches 165°F.
- Melt the cheese: During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast. Close the lid to melt the cheese.
- Rest and serve: Remove chicken from the grill and let it rest for 3-4 minutes. Garnish with cilantro and serve with lime wedges.
Helpful Tips
- Use a meat thermometer to ensure the chicken is perfectly cooked at 165°F.
- Don’t over-marinate, as the lime juice can break down the chicken texture if left too long.
- Slice chicken against the grain for extra tenderness.
- Always let the chicken rest before serving to keep it juicy.
Expert Tips for the Best Results
- Double batch for meal prep: Make extra chicken to enjoy in salads, wraps, or tacos throughout the week.
- Homemade salsa verde: Roasting tomatillos, jalapeños, and garlic makes a salsa that elevates this dish even more.
- Cheese layering: For extra gooeyness, add cheese during the last 2 minutes instead of 1.
- Indoor cooking option: Use a cast-iron grill pan if outdoor grilling isn’t available.
Recipe Variations
- Mild version: Swap pepper Jack with Monterey Jack or mozzarella for a less spicy option.
- Extra spicy: Add sliced jalapeños on top of the cheese before serving.
- Creamy twist: Spread a spoonful of sour cream or avocado crema on top before serving.
- Taco-style: Slice the chicken and serve in warm tortillas with salsa and toppings.
If you enjoyed this, you’ll love our Crockpot Mexican Chicken Pozole Verde .
Make Ahead & Freezer Tips
You can marinate the chicken up to 24 hours in advance for maximum flavor. Store marinated chicken in an airtight container in the fridge. For freezing, place uncooked marinated chicken in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before grilling.
Serving Suggestions
Serve this grilled chicken with Mexican rice, roasted corn, or a fresh summer salad. For a BBQ vibe, pair it with grilled zucchini and warm tortillas. Garnish with lime wedges for a pop of freshness.
Pairing Ideas
Pair this dish with a crisp white wine like Sauvignon Blanc or a light Mexican beer. For non-alcoholic options, try lime agua fresca or sparkling water with citrus. As a side, grilled vegetables or cauliflower rice balance the spicy cheese perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave in 30-second bursts or on the stovetop over medium heat until warmed through. Avoid overcooking to prevent dryness.
Frequently Asked Questions (FAQs)
Can I bake this chicken instead of grilling? Yes, bake at 400°F for 20-25 minutes until chicken reaches 165°F, then add cheese in the last few minutes.
What salsa verde works best? Trader Joe’s is great, but any tangy green salsa works. Homemade versions are also delicious.
Is this recipe keto-friendly? Yes, this grilled chicken is naturally low-carb and keto-friendly.
Can I use chicken thighs instead of breasts? Absolutely, thighs work well and stay juicy, just adjust cook time slightly.
What sides go best with this recipe? Rice, grilled veggies, or a light salad are all excellent pairings.
Can I make this ahead for a BBQ? Yes, marinate the chicken the day before and grill fresh for best results.
How can I make it less spicy? Use Monterey Jack cheese instead of pepper Jack and choose a mild salsa verde.
Nutrition Info
| Serving Size | 1 chicken breast |
| Calories | 320 |
| Protein | 34g |
| Carbohydrates | 4g |
| Fat | 18g |
| Fiber | 1g |
| Sugar | 2g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Grilled Salsa Verde Pepper Jack Chicken is everything you want in a summer dinner: bold, cheesy, quick, and family-friendly. Fire up the grill, grab your salsa, and let this recipe bring a fiesta of flavor to your table tonight.
