Wednesday, August 4, 2010
Grilled Southwestern Chicken
I found this recipe in my Land O'Lakes cookbook. Since I had all the ingredients on hand, it was very quick to put together. I really liked the lime juice as part of the marinade. I didn't take a picture of our chicken, so this picture is from Land O'Lakes.
2/3 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup lime juice
2 tablespoons chopped green chiles (or you can use cilantro or parsley)
1 teaspoon minced fresh garlic
4 (5- to 6-ounce) boneless skinless chicken breast halves
4 ounces cheddar or Chedarella cheese, cut into 8 (2x1/2x1/2-inch) slices
1 cup thick and chunky salsa, heated
8 avocado slices
Combine all marinade ingredients in large resealable plastic food bag; add chicken. Tightly seal bag; turn bag several times to coat chicken well. Place bag in 13x9-inch pan. Refrigerate at least 45 minutes (or overnight), turning occasionally.
Heat gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade; drain. Discard marinade. Place chicken onto grill. Grill chicken 7 minutes; turn. Continue grilling until chicken is no longer pink (6 - 8 minutes). (Time for grilling depends on heat of grill and thickness of chicken.) Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt (1 to 2 minutes). Serve with warm salsa and avocado slices.