Grilled Chili Lime Chicken With Strawberry Avocado Salsa Recipes

GRILLED CHICKEN TACOS WITH STRAWBERRY SALSA

Grilled Chicken Tacos with Strawberry Salsa image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 4 to 8 servings

Number Of Ingredients 14

Ingredients

4 boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil
1/4 cup tequila
1 tablespoon chili powder
1 teaspoon ground cumin
2 limes
Kosher salt and freshly ground black pepper
1 quart strawberries, diced
1 medium red onion, very finely diced
1 red bell pepper, seeded and very finely diced
1 jalapeno, seeded and minced (include some seeds for spice)
1/2 bunch fresh cilantro, chopped
12 corn tortillas
Crumbled queso fresco or cotija cheese, for serving, optional

Steps:

Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper. Seal the bag and squish it all together. Refrigerate for 30 minutes or up to 2 hours.
While the chicken is marinating, make the salsa. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish. Add some salt and the juice of 1 of the limes. Mix it all together, cover and refrigerate.
Heat a grill pan over medium-high heat. Remove the chicken from the bag, shaking off any excess marinade. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side. Remove and let rest on a plate. When just cool enough to handle, shred the chicken with a fork.
To serve: remove the salsa from the fridge, taste and adjust the seasoning with more salt or lime juice. Heat the tortillas over a flame or in a microwave and keep warm. Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side.

GRILLED CHILI-LIME CHICKEN

Grilled Chili-Lime Chicken image

This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!

Provided by Gatorbek

Categories Lunch/Snacks

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons green onions, minced
1 garlic clove, minced
4 tablespoons fresh lime juice
1 tablespoon chili powder
1 tablespoon fresh cilantro, chopped
2 teaspoons cumin
salt and pepper, to taste

Steps:

Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
Leftovers can be sliced and frozen to be used later in other recipes. (See above).

GRILLED CHILI-LIME CHICKEN WITH STRAWBERRY-AVOCADO SALSA

Grilled Chili-Lime Chicken With Strawberry-Avocado Salsa image

This dish is amazing in the summer with fresh produce. You can add other things to the salsa; yellow bell pepper is one of our favorites. Sometimes we use the avocado and sometimes we don't. Prep time does not include 4 hours of chill time.

Provided by momofMandM

Categories Chicken Breast

Time 42m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons lime juice (from 1 lime)
1 tablespoon olive oil
1 tablespoon mild honey
1 large garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon sea salt
4 chicken breasts
8 strawberries, hulled and diced
1/2 avocado, pitted, peeled and diced
1 medium white onion, diced
1 tablespoon fresh cilantro
1 tablespoon lime juice (about 1/2 lime)
1/4 teaspoon chili powder
salt and pepper, to taste

Steps:

For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.

Nutrition Facts : Calories 361.5, Fat 20.7, SaturatedFat 4.9, Cholesterol 92.8, Sodium 393.8, Carbohydrate 12.8, Fiber 2.9, Sugar 7, Protein 31.4

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