Why You’ll Love This Recipe

I love how this recipe delivers bold, layered flavors with minimal effort. The salsa verde marinade infuses the chicken with tangy zest and spice, cumin adds a warm undertone, and the pepper jack cheese lends creamy, spicy richness. Plus, it’s gluten-free, easy to prep, and cooks in about 25 minutes—ideal for busy days or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ pounds thin‑sliced boneless, skinless chicken breasts
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt (adjust to taste)
1 teaspoon freshly ground black pepper
4 slices pepper jack cheese
Optional: fresh cilantro for garnish
Optional: lime wedges for serving

Directions

In a bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade.
Place chicken breasts in a bag or shallow dish; pour in marinade, ensuring each piece is well coated. Marinate in the fridge for at least 30 minutes (up to 2 hours).
Preheat grill (or grill pan) to medium-high heat. Lightly oil grates to prevent sticking.
Remove chicken from marinade, discarding excess. Grill for about 4–7 minutes per side until internal temperature reaches 165 °F (75 °C).
In the last 1–2 minutes, top each chicken breast with a slice of pepper jack cheese, then close the lid (or cover) to melt the cheese.
Transfer chicken to a plate and rest for a few minutes to redistribute juices. Garnish with fresh cilantro and serve with lime wedges.

Servings and timing

Servings: 4
Prep time: ~10 minutes (plus 30–120 minutes to marinate)
Cook time: ~12 minutes
Total time: ~22–32 minutes active time (not counting marinade)

Variations

Cheese swap: I’ve used Monterey Jack or cheddar when I wanted a milder flavor.
Extra spice: Adding a diced jalapeño or spicy salsa verde elevates the heat level.
Protein swap: I’ve grilled chicken thighs instead of breasts—they stay juicier.
Side dish idea: I often serve it over cilantro-lime rice, with grilled veggies or in tacos and wraps.

Storage/reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 3–4 days.
Freezing: I freeze portions wrapped tightly in foil or plastic for up to 2–3 months.
Reheating: I reheat gently in a 325 °F oven for 10–15 minutes (adding a splash of broth to retain moisture) or microwave on medium power with a damp paper towel for the same result.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely. I often substitute thighs for their extra juiciness—they work beautifully here.

How spicy is this recipe?

The heat comes mainly from the pepper jack cheese and the salsa verde you choose. I adjust the spice by choosing mild or hot salsa verde and cheese accordingly.

Can I bake this instead of grilling?

Yes! I bake the marinated chicken at 375 °F for about 25–30 minutes, then add cheese during the last 2–3 minutes under broil to melt.

How long should I marinate the chicken?

I find 30 minutes gives bold flavor, but marinating up to 2 hours—I’ve done overnight—is even better for depth.

What should I serve this with?

I love it with cilantro-lime rice, grilled peppers and onions, seasoned black beans, or sliced avocado. It also makes a great taco or wrap filling.

Conclusion

This Grilled Salsa Verde Pepper Jack Chicken checks all my boxes—juicy, zesty, cheesy, and fast. From the tangy marinade to the melty pepper jack cheese and fresh cilantro finish, every bite is a vibrant taste experience. It’s become a staple for easy weeknight meals, backyard cookouts, and the best leftovers. When I want a meal that’s bold but effortless, this is my go-to.