BUTTERMILK SOUTHWESTERN GRILLED CHICKEN
Steps:
- Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
- Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.
- Cook's Note:
- This recipe also includes the method for fish.
- Boneless chicken breasts: about 9 minutes total
- Chicken thighs/legs: about 20 minutes total
- Bone-in chicken breasts: about 15 minutes total
- White Fish: about 8 minutes total
GRILLED SOUTHWEST CHICKEN
This Grilled Southwest Chicken marinates in a delicious blend of spices and flavors and is grilled to perfection. It is the perfect addition to a variety of recipes or delicious if eaten solo. This recipe is so easy and will not disappoint.
Provided by Nikki
Categories Chicken
Number Of Ingredients 10
Steps:
- Combine lime juice, chili powder, paprika, minced garlic, cumin, salt, and pepper into a large container or Zip-lock bag. Mix all ingredients together and add chicken. Marinate for at least 4 hours, can be refrigerated over night.
- Grill chicken 5 to 6 minutes per side. Chicken is done when it reaches an internal temperature of 165 degrees F and chicken is cooked through.
- Squeeze fresh lime juice over the top and serve.
SOUTHWEST GRILLED CHICKEN
"Lime juice and a splash of pepper sauce lend refreshing zest to this flavorful take on grilled chicken. It's so easy, you'll make it often." -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 146mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SOUTHWESTERN GRILLED CHICKEN
A very flavorful marinade. Another family favorite from Jr. League's California Heritage Continues. Prep time does not include 4 hour marinating time.
Provided by SharleneW
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Split chicken breasts.
- Place tomatoes, onions, pepper, garlic, cilantro, soy sauce, oil, lime juice and black pepper in food processor and process for 30 seconds.
- Pour marinade over the chicken breasts and marinate, covered and refrigerated for at least 4 hours, turning frequently.
- Remove chicken from the marinade and grill over medium coals for 20 to 30 minutes, turning frequently and basting with marinade.
- Sprinkle the breasts with parsley before serving.
- Serve with black beans.
- If serving marinade as a sauce with the chicken, be sure to cook thoroughly!
Nutrition Facts : Calories 368, Fat 22.1, SaturatedFat 5, Cholesterol 92.8, Sodium 1442.3, Carbohydrate 8.2, Fiber 1.5, Sugar 3.4, Protein 33.7
SOUTHWESTERN BBQ CHICKEN BREAST
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine Smokey Rotisserie seasoning, chopped garlic, barbeque sauce, olive oil, and salt and pepper in a bowl large enough to accommodate chicken and mix well. Coat chicken breasts with sauce and marinate covered and refrigerated for at least 30 minutes. Cook completely through on a hot grill.
GRILLED SOUTHWESTERN CHICKEN
A quick and easy recipe to prepare, with a great spicy flavor, especially good when grilled. NOTE: 2 hours of the cooking time is actually the time for marinating.
Provided by TasteTester
Categories Poultry
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten chicken breasts into an even thickness (about 1/2 inch); set aside.
- Combine the oil, vinegar, cilantro, chili powder, garlic powder, Italian seasoning, cumin, salt and pepper.
- Place chicken in a resealable plastic bag; add marinade. Refrigerate 1-2 hours.
- Remove the chicken; discard marinade. Grill 4-6 minutes per side or until no longer pink.
Nutrition Facts : Calories 357.3, Fat 20.6, SaturatedFat 1.9, Cholesterol 98.7, Sodium 415.6, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 39.6
SOUTHWESTERN GRILLED CHICKEN WRAPS
Grilled chicken wraps with a lil' kick.
Provided by Shara Bailey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
- Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
- Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 47.7 g, Cholesterol 48.4 mg, Fat 14.3 g, Fiber 6.1 g, Protein 23.3 g, SaturatedFat 6 g, Sodium 1077.1 mg, Sugar 4.3 g
SOUTHWEST CHICKEN BREAST
Make and share this Southwest Chicken Breast recipe from Food.com.
Provided by Jackie 6
Categories Chicken Breast
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For marinade: Combine wine, oil, tarragon & salt. Rinse chicken; pat dry with paper towels. Place chicken in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning bag occasionally.
- Meanwhile, combine avocados, tomato, garlic, chili peppers (I usually used the canned ones), onions, cilantro, honey & lemon juice. Toss well to mix. Cover & chill up to 2 hours.
- Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minute Turn chicken & brush with marinade; grill for 7 to 10 minutes more or until chicken is tender & no longer pink. Serve with avocado mixture.
- To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place chicken on grill over drip pan. Cover & grill for 15 to 18 minutes or until chicken is tender & no longer pink, brushing with marinade up to the last 5 minutes of grilling.
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