Marinating provides a fiesta of wonderful flavors; cheese tops each serving for a special presentation.
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2/3 cup vegetable oil
1/3 cup fresh lime juice
2 tablespoons chopped green chiles
2 teaspoons finely chopped fresh garlic
4 split chicken breasts, skinned
4 (3/4-ounce) slices Cheddar cheese, cut in half diagonally
*Substitute 4 boneless skinless chicken breasts. Reduce grilling time to 20-25 minutes.
Heat gas grill to medium or charcoal grill until coals are ash white.
Combine all marinade ingredients in large resealable plastic food bag; add chicken breasts. Tightly seal bag; turn bag several times to coat chicken well. Place bag into 13x9-inch pan. Refrigerate, turning once, at least 45 minutes.
Remove chicken from marinade; discard marinade.
Place chicken onto grill. Grill, turning once, 45-50 minutes or until internal temperature reaches 165°F and juices run clear when pierced with fork. Top each chicken breast with 2 pieces cheese. Continue grilling until cheese begins to melt. Serve with salsa.
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