Go Back
Grilled Salsa Verde Pepper Jack Chicken is shown in a flavorful close-up image, highlighting its melted cheese and vibrant green salsa.
Lady Maria

Grilled Salsa Verde Pepper Jack Chicken Ultimate

This recipe delivers juicy grilled chicken breasts topped with vibrant homemade salsa verde and melted pepper jack cheese. It's a quick and easy weeknight meal that's packed with flavor and sure to become a family favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt to taste
  • Black pepper to taste
  • 1 cup fresh tomatillos, husked and quartered
  • 1/2 cup white onion, roughly chopped
  • 2 cloves garlic
  • 1-2 jalapeños, seeded and roughly chopped
  • 1/2 cup cilantro, roughly chopped
  • 1/4 cup water
  • 1 tablespoon lime juice
  • 4 slices pepper jack cheese
  • Fresh cilantro, chopped optional
  • Lime wedges optional
  • Sour cream or Greek yogurt optional

Equipment

  • Grill
  • Blender or food processor
  • small bowl
  • Meat mallet or rolling pin
  • measuring cups and spoons
  • Cutting board
  • knife
  • meat thermometer
  • Spatula
  • Plastic wrap

Method
 

  1. Make the Salsa Verde: In a blender or food processor, combine the tomatillos, onion, garlic, jalapeños, cilantro, water, and lime juice.
  2. Blend until smooth.
  3. Season with salt to taste. Adjust jalapeño amount to desired spice level; add more lime juice if too spicy.
  4. Prep the Chicken: Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness (about 1/2 inch).
  5. In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  6. Rub the mixture all over the chicken breasts.
  7. Grill the Chicken: Preheat your grill to medium-high heat (around 375-400°F). Grease the grill grates to prevent sticking.
  8. Place the chicken breasts on the grill and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to be sure!
  9. Add the Salsa and Cheese: During the last 2 minutes of grilling, spread a generous amount of salsa verde over each chicken breast.
  10. Top with a slice of pepper jack cheese.
  11. Close the grill lid and let the cheese melt.
  12. Serve: Carefully remove the Grilled Salsa Verde Pepper Jack Chicken from the grill.
  13. Garnish with fresh cilantro and lime wedges, if desired.
  14. Serve immediately and enjoy!

Notes

For a milder flavor, remove the seeds from the jalapeños. Pepper jack can be substituted with Monterey Jack, Oaxaca, or mild cheddar. Salsa Verde can be made up to 2 days in advance. Chicken can be marinated in the spice rub for up to 24 hours. Serve with rice, black beans, salad or in tacos.