🎉 Introduction
When it comes to grilled chicken dinners, sometimes you want something more exciting than the usual marinade. This Salsa Verde Pepper Jack Chicken brings vibrant flavors straight from the grill. Juicy chicken breasts are topped with a roasted tomatillo salsa verde, finished with melty pepper jack cheese, and garnished with fresh Cotija and herbs.
It’s tangy, smoky, spicy, and cheesy — basically everything you crave in a weeknight dinner or a cookout centerpiece. Serve with warm tortillas, rice, or roasted veggies, and you’ll have a restaurant-worthy entrée at home.
🧰 Equipment Needed
- Grill or grill pan
- Sheet pan (for roasting tomatillos & peppers)
- Blender or food processor
- Knife & cutting board
- Mixing bowls
- Measuring cups & spoons
- Tongs
🛒 Ingredients
🥩 Meat:
- 4 boneless, skinless chicken breasts
🌱 Fruits & Vegetables:
- 1 ½ lbs tomatillos, husked
- 2 serrano peppers (adjust heat to taste)
- ½ white onion, chopped
- 2 cloves garlic
- 1 cup fresh cilantro leaves (packed)
- ¼ cup fresh parsley leaves (packed)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 lime, cut into wedges
🍋 Condiments:
- 2 tbsp fresh lime juice
🌿 Spices:
- 1 tsp chili powder
- ¼ tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp kosher salt
- Salt & freshly ground black pepper, to taste
🫒 Oils:
- 2 tbsp olive oil
🧀 Dairy:
- 1 block pepper jack cheese, sliced or shredded
- Cotija cheese, for garnish
💧 Liquids:
- ¼ cup water
👩🍳 Directions
Step 1 – Roast the Salsa Verde Veggies
- Preheat oven to 450°F (230°C).
- On a sheet pan, place tomatillos, serrano peppers, onion, and garlic.
- Drizzle with 1 tbsp olive oil and roast 15–20 minutes until blistered.
Step 2 – Make the Salsa Verde
4. Transfer roasted veggies to a blender.
5. Add cilantro, parsley, lime juice, cumin, smoked paprika, and ¼ cup water.
6. Blend until smooth. Taste and season with salt and pepper.
Step 3 – Season the Chicken
7. Rub chicken breasts with 1 tbsp olive oil, garlic powder, onion powder, chili powder, kosher salt, and black pepper.
Step 4 – Grill the Chicken
8. Preheat grill to medium-high heat.
9. Grill chicken 5–6 minutes per side, until internal temp reaches 165°F (74°C).
Step 5 – Assemble with Cheese & Salsa Verde
10. Top each chicken breast with a generous spoonful of salsa verde.
11. Add slices of pepper jack cheese on top. Cover grill (or use foil) for 2–3 minutes until cheese melts.
Step 6 – Garnish & Serve
12. Sprinkle with crumbled Cotija cheese and fresh cilantro.
13. Serve hot with lime wedges.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: ~50 minutes
🧊 Storage & Reheating
- Store grilled chicken (without garnishes) in fridge up to 3 days.
- Reheat gently in oven at 325°F until warmed through.
- Salsa verde keeps up to 5 days in fridge or 2 months in freezer.
🥄 Variations
- Milder Version: Swap serrano peppers for poblano or bell pepper.
- Extra Spicy: Add jalapeños or a dash of cayenne to the salsa.
- Tex-Mex Twist: Serve on tortillas with rice, beans, and avocado.
- Vegetarian: Use roasted portobello mushrooms instead of chicken.
❓ 10 FAQs
- Can I make salsa verde ahead of time?
Yes, up to 5 days in advance. - What cheese works if I don’t have pepper jack?
Monterey Jack or mozzarella are great substitutes. - Can I bake instead of grill?
Yes, bake seasoned chicken at 400°F for 20–25 minutes. - Do I need to peel tomatillos?
Yes — remove husks and rinse to get rid of sticky residue. - Can I use chicken thighs instead of breasts?
Absolutely, thighs stay extra juicy. - How spicy is this dish?
Medium heat — reduce serrano peppers for milder taste. - What sides go well with this?
Mexican rice, roasted corn, or warm tortillas. - Can I freeze cooked chicken with salsa?
Yes, but cheese texture may change slightly. - Do I need a blender for salsa?
Yes — or use a food processor for best results. - What’s the best garnish?
Cotija cheese and lime juice balance the spice beautifully.
🏁 Conclusion
This Salsa Verde Pepper Jack Chicken is smoky, cheesy, tangy, and bursting with flavor. Between the roasted tomatillo salsa, melty pepper jack, and fresh Cotija topping, every bite is a fiesta. Whether you’re making it for weeknight dinners or summer grilling, this recipe is guaranteed to impress.
Grilled Chicken Entrees: Salsa Verde Pepper Jack Chicken
Ingredients
Equipment
Method
- Preheat oven to 450°F (230°C).
- On a sheet pan, place tomatillos, serrano peppers, onion, and garlic.
- Drizzle with 1 tbsp olive oil and roast 15–20 minutes until blistered.
- Transfer roasted veggies to a blender.
- Add cilantro, parsley, lime juice, cumin, smoked paprika, and ¼ cup water.
- Blend until smooth. Taste and season with salt and pepper.
- Rub chicken breasts with 1 tbsp olive oil, garlic powder, onion powder, chili powder, kosher salt, and black pepper.
- Preheat grill to medium-high heat.
- Grill chicken 5–6 minutes per side, until internal temp reaches 165°F (74°C).
- Top each chicken breast with a generous spoonful of salsa verde.
- Add slices of pepper jack cheese on top. Cover grill (or use foil) for 2–3 minutes until cheese melts.
- Sprinkle with crumbled Cotija cheese and fresh cilantro.
- Serve hot with lime wedges.
Notes
Yes, up to 5 days in advance. What cheese works if I don’t have pepper jack?
Monterey Jack or mozzarella are great substitutes. Can I bake instead of grill?
Yes, bake seasoned chicken at 400°F for 20–25 minutes. Do I need to peel tomatillos?
Yes — remove husks and rinse to get rid of sticky residue. Can I use chicken thighs instead of breasts?
Absolutely, thighs stay extra juicy. How spicy is this dish?
Medium heat — reduce serrano peppers for milder taste. What sides go well with this?
Mexican rice, roasted corn, or warm tortillas. Can I freeze cooked chicken with salsa?
Yes, but cheese texture may change slightly. Do I need a blender for salsa?
Yes — or use a food processor for best results. What’s the best garnish?
Cotija cheese and lime juice balance the spice beautifully. 🏁 Conclusion
This Salsa Verde Pepper Jack Chicken is smoky, cheesy, tangy, and bursting with flavor. Between the roasted tomatillo salsa, melty pepper jack, and fresh Cotija topping, every bite is a fiesta. Whether you’re making it for weeknight dinners or summer grilling, this recipe is guaranteed to impress.
