1/4 cup roasted Hatch chiles (about 2 whole chiles), skins, seeds, and stems removed
For the chicken:
4 small boneless, skinless chicken breasts, pounded to even thickness
4 large roasted Hatch chiles, skins, seeds, and stems removed (or 1 small can chopped green chiles)
1/2 cup monterrey jack or white cheddar cheese, grated
In a blender or food processor, combine all of the marinade ingredients. Pour into a large zipper bag or container and add the chicken breasts, coating each well. Let the chicken marinate in the fridge for at least 30 minutes, or up to a few hours.
Heat grill to high heat. Turn down to medium and grill chicken on each side until for 3-4 minutes. Move chicken to top rack of the grill (or turn heat to low). Continue cooking until chicken is almost done.
Place 1 green chile on each chicken breast and top with cheese. Close lid and continue to cook until cheese is melted and chicken is cooked through. Chicken is done when a thermometer inserted into the center reaches 165° F.
Remove from heat and serve.
I always suggest having a meat thermometer to ensure safely cooked chicken without over-cooking it. You want to reach 165°F for safe chicken.
If you’re in a hurry, you can skip the marinating step and simply season your chicken with salt, pepper, and garlic powder, then drizzle with worcestershire sauce and olive oil before cooking.
You can use sliced cheese instead of shredded. It tends to be less messy.
If you don’t have a grill, you can use a grill pan on the stove, or bake in a baking dish in the oven at 375°F.
Keywords: grilled green chile chicken, grilled chicken with hatch chiles