Green Chile Chicken
Recipe GLPR54f501bfaeb806
Tender chicken breasts marinated in a smoky chipotle and lime marinade, then topped with roasted poblano or Hatch chiles and melted Monterey Jack cheese. The charred chiles add a rich, authentic flavor that makes this vibrant dish perfect for any occasion. Serve alongside rice, beans, and fresh pico de gallo for a complete, satisfying meal.
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Ingredients
½ cup Olive oil
3 tablespoons Lime juice
2 whole Chipotle peppers in adobo sauce
2 cloves Garlic cloves
1 teaspoon Ground cumin
1 teaspoon Salt
½ teaspoon Black pepper
6 whole Boneless, skinless chicken breasts
6 whole Hatch, Anaheim, or poblano chiles
½ pound Monterey Jack cheese, sliced or grated
for serving Pico de gallo or salsa
for serving Cooked rice
for serving Cooked beans
Directions
In a blender, combine the olive oil, lime juice, chipotle peppers in adobo sauce, garlic cloves, ground cumin, salt, and black pepper. Blend until completely smooth and fully combined.
Place the chicken breasts in a large resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage it well to coat all sides evenly. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully develop.
While the chicken marinates, prepare the chiles. Hold each chile with metal tongs directly over the flame of a gas burner (or use a grill or oven broiler) until the skin is completely blackened and charred on all sides. Place the roasted chiles in a large resealable plastic bag, seal it, and let them steam for about 20 minutes to loosen the skin.
Remove the chiles from the bag. Use a sharp knife to scrape away the charred skin, then slice each chile lengthwise in half. Carefully remove and discard the seeds and white membranes from inside each chile half.
Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and grill or sauté for 4 minutes on the first side, until beginning to brown. Flip the chicken and immediately arrange 2 chile halves and a generous slice of cheese on top of each breast. Lower the heat to medium-low, cover (with a lid or inverted skillet), and continue cooking for 4 to 5 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted.
Transfer the chicken to serving plates. Serve alongside cooked rice and beans, and top each portion with a generous spoonful of fresh pico de gallo or salsa.
