Grilled Mexican Chicken

This is a recipe from the Pioneer Woman.  The marinade for this chicken is wonderful and would also be great for faitias also.  If you don't want to go to the trouble of roasting the poblano peppers, you could just grill the chicken and make a mango salsa to go over the chicken which would be wonderful. This was a hit with my family.

Marinade
1/2 cup olive oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
2 canned chipotle  peppers with adobo sauce, or more to taste (I used 4, they were small)
2 cloves of garlic, I used 4 cloves
6 skinless chicken breast
6 poblano peppers
8 ounces Monterey Jack cheese, cut into slices, you will need about 2 slices per chicken breast
Combine first 7 ingredients in a blender and blend until smooth.  Pour marinade into a zip lock bad and add chicken breast.  Secure zip lock and move chicken around in bag to cover chicken with the marinade.  Marinate at least 4 hours in frig.

Roast poblano peppers in the oven or over a gas stove top.  After the peppers have blackened put them in a zip lock bag to sit for 20 minutes.  Remove them and scrape off the skin and cut them in half to remove the seeds.  You will use 1/2 of a pepper or more if desired on top of each breast.

Grill the chicken and about 4 minutes before it is done put a slice of pepper on top of chicken and top with a couple of slices of Monterey Jack cheese and let the cheese melt and then served.

This would be great with a Mexican rice and salad.

Mango Salsa

2-3 mangos, peeled and dices
1 purple onion, diced
2-3 jalapeno peppers, diced (you can remove seeds if you like)
juice of 1 lime
1/3 cup of chopped cilantro
Mix ingredients together and let set covered in the frig for at least one hour before serving.
This salsa is delicious and would be wonderful over the chicken if you don't want to do the peppers and cheese.