Jalapeño Cheddar Grilled Chicken
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Servings
2 servings
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Course
Main Course
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Cuisine
gluten-free
Jalapeño Cheddar Grilled Chicken
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This Jalapeño Cheddar Grilled Chicken is perfect for any summer BBQ. The chicken breast is stuffed with cheddar, jalapeño, cilantro, and is topped off with more cheese!
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Ingredients
For the marinade:
- 1/2 cup lime juice fresh
- lime zest of 1
- 2 tablespoons cilantro chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 tablespoon granulated sugar
- 2 chicken breast boneless skinless
- 1 cup cheddar cheese divided, shredded
- 2 teaspoons jalapeño diced
- 2 tablespoons cilantro chopped
- olive oil for brushing the grill
Instructions
- 1. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. In a small bowl, whisk together lime juice, zest, cilantro, salt, pepper, and sugar. Put chicken breasts and marinade in a large Ziploc bag and seal. Squish the bag around until breasts are well coated. Place the chicken in the refrigerator for at least 1 hour (up to 12 hours).
- 2. Remove the chicken breasts from the marinade and discard marinade. Open up the slits and stuff each breast with 2 tablespoons shredded cheddar cheese, 1 teaspoon jalapeño, and 1 tablespoon chopped cilantro.
- 3. Preheat the grill to medium-high heat. Brush the grill lightly with olive oil. Grill chicken until cooked through, about 7 minutes per side. Remove from direct heat and sprinkle remaining shredded cheddar cheese on top of each breast. Cook until cheese is melted. Remove from heat and serve.
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