Chile con Limon Mango Chicken Sizzler

Directions

1. Preheat the broiler in the oven to high. Rinse chicken thighs and pat dry. Place on a baking sheet and dust with 2 tbsp Chile con Limon until lightly covered on both sides. Follow with 1 tbsp of kosher salt and the juice of two limes.

2. Set chicken to the side to rest for 10 minutes. While the chicken is set aside, in a large mixing bowl, combine diced Roma tomatoes with diced white onion and 2 tsp of kosher salt. Mix thoroughly and squeeze the juice of one lime into the pico de gallo. Set aside.

3. Heat 2 tbsp of neutral oil in a sauté pan to a shimmer. Gently lay chicken thighs in the hot oil. Cook 3 minutes per side over medium-high heat. Once cooked on both sides, remove chicken from the skillet and set aside to rest so juices redistribute internally.

4. In a large cast-iron pan, sauté julienned white onion, poblano peppers, and sliced garlic with 1 tbsp of Chile con Limón for approximately 2 minutes, just until the edges of the onions start to soften and become fragrant.

5. Spread onions and poblanos out evenly in the skillet. Slice chicken into 1 inch slices and place on top of peppers and onions. Cover with shredded 4-cheese blend.

6. Place under the broiler until the cheese is melted. Remove from the oven and garnish with pico de gallo, avocado slices, mango, more lime halves, and cilantro. Top with your favorite salsas and enjoy.