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Southwestern Marinated Grilled Chicken Dinner Recipe

  • 4servings
  • 35minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. marinade (Double if more than 4 pieces of chicken )

  2. ** Will use part as a marinade for the chicken , and part as a grilling sauce for the veggies**

  3. 1/2 stick melted margarine or butter

  4. 4 T chopped garlic

  5. 1/4 c white wine worcestershire sauce or lea and perrins chicken sauce

  6. 1/4 c EVOO

  7. seasoned salt

  8. garlic pepper

  9. Dash cayenne pepper

  10. 1 small can green chiles, drained

  11. 2 t cumin

  12. 1 T chili powder

  13. 2 drops Texas Pete hot sauce (more, optional)

  14. juice and zest of 1 lime

  15. 2 T minced onion (or shallot )

  16. 2 T fresh cilantro

  17. 1 T honey

  18. 2 oz light beer or tequila , optional

  19. DINNER

  20. 4 pieces boneless, skinless chicken thighs or breasts

  21. 4 ears yellow corn

  22. 1 red bell pepper

  23. 1 yellow bell pepper

  24. 1 green bell pepper

  25. 1 yellow onion

  26. 1 small tub grape tomatoes

Instructions Jump to Ingredients ↑

  1. Whisk together marinade ingredients (or mix in blender - I just whisk together)

  2. Pour half over chicken in ziploc baggie and marinate in fridge overnight, turn occasionally

  3. Save other half of marinade for veggies

  4. 1/2 hour before grilling, remove chicken from fridge - allow to come to room temp before grilling, discard used marinade

  5. Pull corn husks back and remove silks

  6. Brush liberally with reserved marinade and pull husks back over corn (or wrap in foil with shiny side to corn)

  7. Chop peppers and onions in large dice

  8. Make large cross with 2 long pieces of foil, shiny side up

  9. Place onions, peppers and tomatoes in large bowl, toss with remaining marinade

  10. Pour into center of aluminum foil cross

  11. Bring sides up to cover tightly

  12. Place chicken and foil pack of veggies on lower rack of grill over medium heat

  13. Grill about 12-15 minutes with lid closed

  14. Turn chicken and veggies, place corn on top rack

  15. Grill another 12-15 minutes, until chicken reaches 165 internal temp, or juices run clear

  16. Remove from grill and allow to rest 5-8 minutes

  17. Veggies can be removed when chicken is done

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