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Fiesta Grilled Chicken

  • 6servings
  • 10minutes
  • 512calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Texas Bean Salsa:

  2. 1 (15 1/2 ounce) can black beans, rinsed and drained

  3. 1 (15 1/2 ounce) can black-eyed peas, rinsed and drained

  4. 1 (15 1/2 ounce) can whole kernel corn, drained

  5. 1 small red onion, chopped

  6. 1/2 cup chopped green bell pepper

  7. 1 (4 1/2 ounce) can diced green chilies, drained

  8. 2 ripe tomatoes, diced and drained

  9. 1 cup Italian-style salad dressing

  10. 2 tablespoons chopped fresh cilantro

  11. 2 cloves garlic, minced

  12. 1/2 teaspoon garlic salt

  13. Chicken:

  14. 6 skinless, boneless chicken breast halves

  15. 3 limes, juiced

  16. 1/3 cup tequila

  17. 3 teaspoons paprika

  18. 2 teaspoons salt

  19. 1 teaspoon pepper

  20. 6 Romaine lettuce leaves

  21. 6 sprigs cilantro leaves, for garnish

  22. 6 lime wedges, for garnish

Instructions Jump to Ingredients ↑

  1. To make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. Toss vegetables with the Italian dressing, cilantro, garlic, and garlic salt until evenly blended. Cover, and refrigerate 6 hours or overnight.

  2. Preheat a grill for medium-high heat.

  3. About 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. Sprinkle evenly with paprika, salt, and pepper. Cover the dish, refrigerate, and allow to marinate 10 minutes.

  4. Remove chicken breasts from the marinade, and discard remaining marinade.

  5. Cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.

  6. To serve, place a lettuce leaf on each plate. Top with a chicken breast, and spoon Texas Bean Salsa over each, dividing evenly among servings. If desired, garnish with additional cilantro leaves and lime wedges.

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