Grilled Chiles & Chicken

Prep Methods/Techniques
Cuisine , ,
Course ,
Servings 6
Description
Sometimes simple really is best. This is easy, straightforward, good food.
Noted on 4/7/2012
Ingredients
  • 4 boneless, skinless chicken breasts (halves), lightly pounded to an even thickness
  • 3 tbsp olive oil
  • 2 tbsp freshly squeezed lime juice
  • 3 clove garlic, peeled and minced
  • 1 tsp salt
  • Freshly ground black pepper
  • 12 green chiles (pick your heat level), roasted, peeled and seeded (Sandia, Big Jim, or poblano are best, Anaheim will work)
  • Warm flour tortillas for serving
Method
  1. Place all of the pounded chicken in a non-reactive bowl and cover with a marinade of two tablespoons olive oil, lime juice, garlic, salt and lots of pepper. Marinate at room temperature for 45 minutes.
  2. Meanwhile, prepare your grill.
  3. Toss the remaining 1 tablespoon of olive oil with the chiles
  4. Place the chicken on the grill. Grill until just cooked through, 6 to 8 minutes per side. Grill the chiles until just heated through. Transfer the chiles and the chicken to a cutting board and cut into strips. Toss the chicken and chile strips together and serve with warm flour or corn tortillas for wrapping the chile and chicken strips.
Cook's Notes
Yield
6 servings