Chicken Breasts Southwestern
Submitted by bkuipers
Chicken breasts marinated in lime juice, green chiles, and garlic, grilled until charred, then topped with melted cheddar and salsa. Easy Southwestern grilling at its best.
YIELD
4 servingsPREP
60 minCOOK
15 minREADY
80 minFire up the grill and let lime juice and green chiles do the talking.
These chicken breasts soak in a punchy marinade of fresh lime, chopped green chiles, and garlic that wakes up the meat with bright, citrusy heat.
After about 15 minutes on the grill, slices of cheddar cheese go on top and melt into a gooey blanket right over the char marks.
Serve with your favorite salsa on the side and you’ve got a Southwestern dinner that’s low on effort and big on flavor.
Kitchen Tips
- Marinate for at least 45 minutes, but don’t go much past 2 hours. The lime juice starts to “cook” the chicken like a ceviche and the texture gets mealy.
- Set up a two-zone grill with coals on one side. This gives you a hot sear zone and a cooler side to finish cooking without burning.
- Add the cheese in the last minute or two of grilling and close the lid. The trapped heat melts it evenly without overcooking the chicken.
Ingredients
Directions
In 9 inch square baking pan stir together all marinade ingredients.
Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes.
Meanwhile, prepare grill placing coals to one side; heat until coals are ash white.
Make aluminum foil drip pan; place opposite coals.
Remove chicken from marinade; drain.
Grill chicken 7 minutes; turn.
Continue grilling until fork tender, 6 to 8 minutes.
Top each chicken breast with 2 slices cheese.
Continue grilling until cheese begins to melt.
Serve with salsa.
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