Green Chile Chicken
Cuisine: Southwestern
Author: Anita Edge
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Robust, flavorful chicken marinated, then grilled and topped with green chiles and melted Monterrey Jack cheese
Ingredients
  • 4 boneless, skinless chicken breasts
  • 4 whole roasted green chiles, peeled seeded and split open
  • 4 slices Monterrey Jack cheese, each big enough to mostly cover a chicken breast
  • 1 recipe Classic Grilling Marinade
  • ------------------------------------
  • Classic Grilling Marinade:
  • 1 tbsp garlic powder
  • 2 tbsp dried oregano
  • 2 tbsp dried basil
  • 1 tbsp thyme
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne
  • 5 tbsp paprika
  • 4 tbsp seasoning salt
  • ⅔ cup olive oil
Instructions
  1. Thoroughly mix all marinade seasonings in a bowl, then stir in olive oil to mix well. Note: if serving in sandwiches, pound the chicken breasts to fairly uniform thickness of no more than a half inch.
  2. Pour marinade into a large ziplock bag, then add chicken breasts. Be sure to coat chicken breast completely with marinade. Zip bag up and place in refrigerator to marinate at least 4 hours; can be marinated overnight.
  3. Grill chicken on both sides at least until cooked throughout (you can cut one open to ensure no pink left or use a thermometer to ensure 165 degrees reached). Then place a green chiles (split open and spread out) on top of each breast and top with slices of Monterrey Jack cheese. Cover and cook a couple minutes until cheese is just melted Ibut don't let it run off).
  4. Serve one breast per person or you can slice and serve on sandwiches, on a salad, over rice, or whatever.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/chicken/green-chile-chicken/