2/3 cup Vegetable oil
1/3 cup Limejuice
2 Tablespoons Green chilies — chopped
1 teaspoon Fresh garlic — minced
4 Chicken breasts halves (skinless, boneless)
8 slices Cheddar cheese
Salsa
In 9″ square non-metal baking pan, stir together all marinade ingredients.
Add chicken breasts; marinate, covered, turning once, in refrigerator at least 45 minutes. (Time saver – put chicken in marinade before you leave for work.)
Meanwhile, prepare grill, placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Or you can use an indoor grill, or a stovetop grill, which would be my choice!
Remove chicken from marinade; drain. Grill chicken 7 minutes; turn.
Continue grilling until fork tender, 6 to 8 minutes more.
Top each chicken breast with 2 slices cheese.
Cover and continue grilling until cheese begins to melt – only a minute or two.
Serve with salsa.
Great with refried beans and a big salad with lots of tomatoes, onions, broccoli, and whatever else you have handy to throw in. Marinated grilled peppers would be good too…
Photo Credit – CC BY-NC-ND by Miss Shari
