Santa Fe Grill Recipes

SANTA FE GRILLED CHICKEN LEGS

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.

SANTA FE CORN ON THE COB

Steps:

• Soak corn in cold water for 1 hour. Meanwhile, in a microwave-safe dish, combine butter and garlic. Cover and microwave on high for 2 minutes or until garlic is softened, stirring once. Stir in the steak sauce, chili powder and cumin; set aside., Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Brush corn with sauce. Rewrap corn in husks and secure with kitchen string. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.

SANTA FE CHICKEN

Steps:

• Whisk together all ingredients except chicken.
• Place the chicken breasts in a shallow baking pan and pour the marinade over the top.
• Cover and refrigerate for at least 1 hour.
• Grill over medium coals for about 10 minutes on each side.

GRILLED SANTA FE CHICKEN

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.

SANTA FE GRILLED CHICKEN WITH MANGO SALSA

Steps:

• Place chicken in shallow glass or plastic dish or resealable food-storage plastic bag. In small bowl, mix 1/3 cup lime juice, the soy sauce, wine, oil, chili powder, cumin seed, coriander, garlic and honey. Pour over chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.
• Meanwhile, in small bowl, mix all salsa ingredients. Set aside.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Add tortillas to grill for 1 minute or until heated through.
• Remove chicken from grill to cutting board; cut into thin slices. Place 2 tortillas on each serving plate; top with chicken, mango salsa and avocado.