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Wednesday, March 2, 2011

Jalapeno Cheddar Grilled Chicken

Ok, this was seriously good!  I'm not one to pat myself on the back too much... BUT...  DANG this was GOOOOOD!!!  What's even better about it is - it's SO simple!

I love dishes like this because you can throw it together quickly and people will never even know!  They will think you spent hours.... ok, ok, maybe not hours, but they will think that you went way out of your way for such a flavorful dish.  All you'll have to do is sit back and smile.... :)

I cooked three pieces of chicken instead of four....I was actually only going to do just one for each of us, but was worried Chris might want seconds.  So, it was just by chance that I happened to have an extra piece of chicken for an unexpected, yet ALWAYS welcomed, guest.  Served with Mustard Roasted Potatoes and a side salad, it was the perfect meal and we are all completely satisfied in the end!  I guess what I'm trying to tell you is:  even though I have the recipe written out for 3 pieces of chicken, you can easily use 4...or 2.

Jalapeno Cheddar Grilled Chicken
Printable Recipe 
3 boneless, skinless chicken breasts (you can use 4)
3 Tablespoons Ranch dressing
1 Tablespoon Country Bob's Apple Chipotle Sauce (you could use Sriracha or Sambal Oelek if you don't have Country Bob's)
1 Jalapeno pepper, seeds removed, sliced into thin rounds
cheddar cheese, sliced (I used block cheese and used about 2-3 slices on each piece of chicken)
2-3 Tablespoons Wholly Guacamole Spicy Guacamole

In a small bowl, mix together the Ranch and apple chipotle sauce.  Place the chicken in a shallow dish or a resealable plastic bag.  Pour the marinade over the chicken and let it marinate in the refrigerator for at least 1 hour (I marinated mine for 4 hours).

Preheat your grill to 400 degrees.  Oil the grill grates.  Remove the chicken from the dish/bag and place it directly over the heat.  Grill for 8 minutes.  Flip the chicken and lay the jalapeno slices on top of each piece (I used about 3 rounds per piece of chicken).

Let the chicken cook another 5-7 minutes.

Top with the cheese (make sure to cover the grill) and let the chicken cook another 1-2 minutes or until the cheese has melted.  Remove the chicken from the grill.  Top each piece with spicy guacamole and enjoy! 

One Year Ago: Caramelized Chicken with Garlic Rice


Big Dude said...

Dang Jenn, you turn out some great looking meals - I love this combo and so will Bev. It's easy to see how you stay slim with all of the chicken and fish you eat. You're sure making good use of the products you got.

Andrea the Kitchen Witch said...

This looks good!! Really good :) Love the guac topping, its a perfect sauce! What a yummy and easy dinner, just my style!

Robyn Medlin said...

Loving the chicken with my two favorite things- guac and jalapenos! I"ll have to give this a try! :)

Design Wine and Dine said...

Mmmmmm! Love how you have that metled cheese on top and hiding under it are those wonderful jalapeno slices! YUM!!!!!!!!!!

Cranberry Morning said...

If I didn't have leftovers I need to finish off tonight, I'd be making this. Looks great, and I'm really craving some guacamole!

Pam said...

I'll pat you on the back... this looks A.M.A.Z.I.N.G.!!

Michael Toa said...

Dang that looks so good. If only you live nearby, I'd stop by for that extra piece of chicken and also the delicious mustard roasted potatoes. :)

Miss Meat and Potatoes said...

Wow. Like really, really wow. I think that's all I have to say about this one. No wait - WOW!

Kat said...

One word: awesome.

Chris said...