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.

Marinade Ingredients:
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

Toppings Ingredients:

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.

1 comment:

  1. This chicken was really "good chicken." We were invited over to Valerie's for a Dutch Oven Dinner for the 24th to celebrate Pioneer Day and had it with Dutch oven potatoes and Cheesy Bread (the recipe we won in Pocatello with!). It was an absolutely delicious dinner! Thanks for inviting us!