Grilled with Goat Cheese and Green Chili
Roasted tomatillos are the spotlight of this fall-off the bone chicken dish! Spicy and creamy, this dish is sure to be a quintessential favorite.
- 2 Bone-in, Skin-on Chicken Breasts
- 1 1/4 Cup Plain Goat Cheese
- 3 Tbsp. Green Chili Fused Olive Oil
- 1 Cup Tomatillo Salsa
- 2 Tsp. Pepper Sea Salt
Wash chicken breasts and pat dry.
Warm grill to high heat.
In a small bowl, thoroughly combine goat cheese, Tomatillo Salsa and Green Chili Fused Olive Oil.
Lift skin away from breast meat, taking care to keep skin intact. Stuff the goat cheese mixture between meat and skin of chicken breasts.
Liberally sprinkle pepper sea salt on the skin.
Place chicken on the grill, bone side down and grill for 15 minutes. Turn and grill breast side for 10 minutes. Turn again and grill bone side down for an additional 15 minutes or until internal temperature reaches 165°F and juices run clear.