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Green Chile Grilled Chicken

Fires Roasted Green Chile Chicken
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★★★★★

5 from 2 reviews

Lime and garlic marinated grilled chicken topped with fried roasted green chilies, melted cheese, and fresh sliced jalapeno.

SODIUM COUNT: 806 mg in the whole recipe; 201.4 per serving

Ingredients

Scale

Marinade & Chicken

  • 1 small lime ((juiced))
  • 1 clove garlic ((minced))
  • 1 Tbsp olive oil
  • fresh ground black pepper ((to taste))
  • 24 oz boneless, skinless chicken breasts ((trimmed and pounded to 1/4″ to 1/2″ inch thickness))

Toppings

  • 2 fire roasted green chiles ((see post from September 11, 2016))
  • 2 ounces cheddar cheese ((finely shredded))
  • 1 small jalapeno ((sliced))

Instructions

Prep the Chicken

  1. In a large ziploc bag, place the lime juice, minced garlic, olive oil, pepper and chicken. Marinate the chicken for at least 30 minutes or up to overnight.

Grill the Chicken

  1. When ready to grill, preheat the grill to medium heat. Grill the chicken for 8-10 minutes per side, or until cooked through.
  2. During the last two minutes of cooking, evenly top the chicken with the green chiles and cheddar. When the chicken is cooked and the cheese is melted, remove from the grill.
  3. Serve topped with sliced jalapeno. 

Notes

NUTRITIONAL INFORMATION Yield: 4 servings Amount per serving: Sodium: 201.4 mg Calories: 323.0 Total Fat: 13.7 g Saturated Fat: 4.5 g Cholesterol: 113.6 mg Carbohydrates: 4.9 g Fiber: 1.4 g Sugar: 2.1 g Protein: 43.6 g

We get super wimpy peppers in Montana, so this dish is not overly spicy when I make it.  If you live in a region with better peppers than we do, you may want to test your peppers before you smother the chicken with them just to make sure that they are not too spicy.

Find it online: https://www.sodiumoptional.com/green-chile-grilled-chicken/