This was FANTASTIC! Here's how I did it. Made the marinade per the recipe and let it go for about 5 hours, flipping every 90 mins roughly. Then followed other's advice to just use ranch + good salsa (the stuff that is in the cooler, not the basic jar stuff) + chopped cilantro. I used two big breasts, and about 1/4 cup ranch and 1/4 cup salsa, and perhaps 2 TB finely chopped fresh cilantro. Then I heated my oven to 375 and put my cast iron grill pan in and got it good and hot. Pulled it out and put it on a high burner. Very lightly oil chicken so it doesn't stick, and then tossed chicken on for about 2 mins, do a cross turn for a min, then flip and repeat (remember, always start with the top/smooth part of the chicken breast since the breast will be put in the oven with the bottom side down and it gets pretty cooked - it's an aesthetic thing). Anyways, I tossed back in oven for about 6 mins, then pulled out and turned oven to high broil - added ranch/salsa/cilantro mix to the top, then topped with cheese and tossed in, with oven cracked open(!) for about 3 mins till cheese was melted and bubbly. Came out so juicy and delish. I served with my secret black beans and the cilantro lime rice recipe from this site. HOME RUN!
Was this review helpful?
0 users found this review helpful
This was FANTASTIC! Here's how I did it. Made the marinade per the recipe and let it go for...