Description
This Grilled Salsa Verde Pepper Jack Chicken is a flavorful fusion of smoky grilled chicken, tangy salsa verde, and melty pepper jack cheese. It’s quick to prepare, packed with Tex-Mex flair, and perfect for busy weeknights or summer cookouts.
Ingredients
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4 boneless, skinless chicken breasts
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1 tbsp olive oil
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1/2 tsp cumin
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1/2 tsp garlic powder
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Salt and pepper, to taste
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1 cup salsa verde
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4 slices pepper jack cheese
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Optional toppings: chopped cilantro, avocado slices, lime wedges
Instructions
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Prep the chicken:
Pat chicken dry and rub with olive oil. Season both sides with cumin, garlic powder, salt, and pepper. -
Grill:
Preheat grill to medium-high heat. Grill chicken for 6–8 minutes per side, or until internal temperature reaches 165°F. -
Top with salsa & cheese:
During the last 2 minutes of grilling, spoon salsa verde over each piece of chicken and top with a slice of pepper jack. Close grill lid to melt cheese.
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Serve:
Remove from grill and garnish with fresh cilantro, avocado slices, or lime wedges if desired.
Notes
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Use store-bought or homemade salsa verde—either works great!
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Try it on a bun for a spicy grilled chicken sandwich.
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Goes well with rice, grilled veggies, or inside tacos.