Categories: Chicken
Ingredients
- Marinade:
- 1/2 cup olive oil
- 3 tbsp fresh lime juice
- 2 chipotle peppers in adobo sauce
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Chicken:
- 6 chicken breasts
- 6 fresh poblano chilies
- Olive oil, for drizzling
- 1/2 lb Monterey Jack cheese, cut into thin slices
- Pico de gallo or salsa, for serving
Directions
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To make the marinade, combine the olive oil, lime juice, chipotle peppers, garlic, cumin, salt and black pepper in a blender and blend until it’s totally pureed.
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Place the chicken in a large Ziploc bad, pour in the marinade, seal bag and marinate in fridge for at least 6 hours.
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Roast the chilies. Use the flame on your stovetop. Completely blacked the skin until it’s charred. Place the charred chilies in a plastic bag and seal it. Let the peppers sit and sweat for a good 20 minutes. Remove chilies from the bag, cut off the tops and bottoms, scrape off the skin, scrape out the seeds, and slice them in half.
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When you’re ready to cook the chicken, heat a grill over medium-high heat and drizzle on a little olive oil. Cook the chicken for 4 minutes on the first side, then turn the chicken over and reduce the heat to medium-low.
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Lay two strips of chile on each piece, then lay on a slice of cheese, and finish cooking the chicken while the cheese totally melts.
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Serve it on a plate with a spoonful or pico or salsa on top.