Grilled Santa Fe Chicken Recipes

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SANTA FE SPICE RUB



Santa Fe Spice Rub image

Provided by Mel

Categories     Chicken

Time 2h19m

Number Of Ingredients 8

2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon packed light or dark brown sugar
2 tablespoons extra virgin olive oil
4-6 boneless skinless chicken breasts

Steps:

  • In a small bowl, combine all the spices and brown sugar. Stir in the olive oil and mix until a crumbly, moist paste forms.
  • Place the chicken in a single layer in a 9X13-inch or similar size baking pan. Rub the chicken generously with the spice mixture on all sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.
  • Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes. Cut into strips and serve. This chicken is delicious served as-is and is also wonderful served in soft tortillas with taco garnishes.

Nutrition Facts : ServingSize 1 Serving, Calories 226 kcal, Carbohydrate 6 g, Protein 25 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 348 mg, Fiber 2 g, Sugar 3 g

SANTA FE GRILLED CHICKEN



Santa Fe Grilled Chicken image

A sprinkling of ready-made taco seasoning is the simple start to the delicious grilled chicken in this South-of-the-Border dish, topped with melted cheese and salsa.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 5

8 boneless skinless chicken breasts (about 2 lb)
2 tablespoons vegetable oil
2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
8 slices (3/4 oz each) Monterey Jack cheese
1 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat gas or charcoal grill. Brush both sides of chicken with oil; sprinkle with taco seasoning mix.
  • Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once and topping each chicken breast with cheese during last minute of cooking time, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken topped with salsa.

Nutrition Facts : Calories 260, Carbohydrate 5 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 1 g, TransFat 0 g

GRILLED SANTA FE CHICKEN



Grilled Santa Fe Chicken image

Make and share this Grilled Santa Fe Chicken recipe from Food.com.

Provided by AlainaF

Categories     Southwestern U.S.

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons lime juice
1/4 teaspoon chili powder
1 garlic clove
1/2 teaspoon cumin
4 boneless skinless chicken breasts (4 ounces each)
1 (15 ounce) jar salsa (fresh picadillo salsa)
1 (8 ounce) can whole kernel corn, drained
6 (12 inch) flour tortillas

Steps:

  • Mix lime juice, chili powder, garlic and cumin in a shallow dish.
  • Pat chicken dry and add to marinade.
  • Marinate, covered, in the refrigerator, turning occasionally to coat.
  • Preheat grill.
  • Drain chicken.
  • Place chicken on grill over hot coals.
  • Grill for 15 minutes or until juices run clear when pierced with a fork, turning frequently.
  • Combine salsa and corn in a small saucepan.
  • Bring to a simmer over medium heat.
  • Warm tortillas on grill.
  • Cut chicken into strips and place on plates.
  • Spoon salsa mixture over the top.
  • Serve with warm tortillas.

Nutrition Facts : Calories 406.4, Fat 9.1, SaturatedFat 2.1, Cholesterol 50.4, Sodium 1180.2, Carbohydrate 55.8, Fiber 4.6, Sugar 4.9, Protein 25.9

SANTA FE GRILLED CHICKEN LEGS



Santa Fe Grilled Chicken Legs image

Old El Paso® salsa adds a boost to the basting and dipping sauce served with this tasty chicken entrée. It can be on the table in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

1 can (8 oz) tomato sauce
1/2 cup Old El Paso™ Thick 'n Chunky medium salsa
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
12 chicken legs (about 3 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In blender, place tomato sauce, salsa, brown sugar, vinegar and chili powder. Cover; process until smooth. Pour about half of the sauce into small bowl for basting. Pour remaining sauce into another small bowl; set aside for serving.
  • Sprinkle chicken legs with salt and pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side.
  • Serve chicken with reserved sauce for dipping.

Nutrition Facts : Calories 550, Carbohydrate 8 g, Cholesterol 210 mg, Fat 1, Fiber 0 g, Protein 59 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 1/2 g

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