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

1. 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.

2. Place the chicken in a large Ziploc bad, pour in the marinade, seal bag and marinate in fridge for at least 6 hours.

3. 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.

4. 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.

5. 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.

6. Serve it on a plate with a spoonful or pico or salsa on top.

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