Fiesta Grilled Chicken Recipes

Steps:

• Prepare marinade: Mix together in bowl; water, teriyaki sauce, juice from 1/2 of lime, garlic, tequila (if desired), liquid smoke, salt and ginger.
• Marinate chicken breasts at least an hour in mixture.
• Prepare sauce: Mix together in bowl; mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce.
• Cover and place in refrigerator until needed.
• Broil or grill chicken chicken until cooked through.
• Brush tops of chicken breasts with sauce, sprinkle on cheese and broil until cheese is melted.
• Cut remaining lime into 4ths.
• Serve chicken on tortilla chips with lime garnish.
• Great with rice!

Steps:

• In a small bowl, combine the butter, cilantro, lime zest and garlic powder. Shape into a log; wrap in plastic. Refrigerate for 30 minutes or until firm., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. In a small bowl, combine the mayonnaise, chili powder and paprika. Spread over corn. Rewrap corn in husks and secure with kitchen string., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with butter slices and sprinkle with cheese.

Steps:

• Heat grill to medium heat.
• Empty seasoning mix into large resealable plastic bag. Add half the chicken; seal bag. Turn bag over several times to evenly coat chicken with seasoning. Remove chicken from bag. Repeat with remaining chicken.
• Grill chicken 3 min. on each side. Brush with barbecue sauce; grill 2 min. on each side or until done (165ºF).

Steps:

• Combine all ingredients for Texas Bean Salsa. Cover, and refrigerate 6 hours or overnight.
• About 45 minutes before serving, place chicken breasts in baking dish. Squeeze lime juice over chicken. Drizzle with tequilla or apple juice. Sprinkle with paprika, salt and black pepper. Cover and marinate 10-60 minutes. Remove from marinade and grill or broil 10-12 minutes, until cooked, turning once.
• Lay a lettuce leaf on each plate. Place a chicken breast on top of the lettuce leaf, and top each chicken breast with 1/6 of the Texas Bean Salsa. Garnish with additional cilantro leaves and/or lime wedges if desired.

Steps:

• Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
• Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
• Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Roll chicken breasts in taco seasoning then breadcrumbs. Place in greased baking dish.
• Cover with cheese.
• Combine chiles, sour cream, and scallions. pour over chicken.
• Bake for 45 minutes.
• Serve with rice.

Steps:

• Sprinkle both sides chicken with chili powder.
• Grill over medium coals 5 to 6 minutes per side or until tender. Top with Monterey Jack cheese slices; continue grilling until cheese is melted.
• For each serving, top corn tortillas with chicken, avocado slices, salsa, shredded lettuce and chopped tomatoes.

Steps:

• In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside., In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm., Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted.