Grilled Mexican Chicken Over Rice Recipes

Steps:

• In shallow non-metal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well.
• Add chicken breast halves; turn to coat well.
• Let stand at room temperature for 15 minutes to marinate.
• If marinating chicken for more than 15 minutes, cover and refrigerate.
• Meanwhile, heat grill.
• Cook rice as directed on package, omitting margarine and salt.
• When ready to grill, oil grill rack.
• Remove chicken from marinade; discard marinade.
• Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
• Cover grill; cook 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
• Thinly slice each chicken breast half.
• Serve over hot cooked rice; top with salsa.
• Broiler directions: Marinate chicken and prepare rice as directed above.
• Line broiler pan with foil; spray rack with non-stick cooking spray.
• Remove chicken from marinade; discard marinade.
• Place chicken on sprayed rack.
• Broil 4 to 6 inches from heat for 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
• Serve as directed above.

Steps:

• Blend Spread with Italian seasoning in small bowl.
• Brush chicken and vegetables with seasoning mixture.
• Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.

Steps:

• In a medium bowl add soy sauce, lemon juice, garlic, cilantro, olive oil, garlic powder & black pepper. Mix well. Add chicken, cover and marinade overnight. In a second bowl combine black beans, bell peppers, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro and garlic. Mix well, cover and allow to marinade over night. Skewer chicken and set aside. Pour remaining marinade into a small pot and bring to a boil. Cook down until sauce thickens. This should take approximately 15 - 20 minutes, set aside. Grill chicken. While chicken is cooking, make rice. Serve chicken kabobs over bed of rice and mexican salsa. Devour immediately!

Steps:

• Bring first four ingredients to a boil in saucepan. Cover and simmer 45-50 minutes.
• Cut chicken into bite size chunks, shake in plastic bag with the rice flour, cumin, chili powder, Italian seasoning and salt.
• I use Pam type spray or several teaspoons olive oil to saute onions and peppers, cook till onions translucent, add garlic. cook a minute or so. Add zucchini and cover, toss frequently to start the zucchini cooking. Let cool -- then add salsa. Mix together, cover and let simmer.
• In another frypan, heat a few teaspoons olive oil or Pam type spray. Brown chicken cubes that you shook with seasoning and flour.
• Add chicken chunks to the veggies, simmer until rice is done.
• Serve over rice.

Steps:

• Put all marinade ingredients in the blender or food processor and liquify.
• Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
• Refrigerate for at least 2 hours I leave it for about 10 hours.
• Remove chicken from marinade and place on hot grill. Discard marinade.
• Grill, turning occasionally, until chicken is cooked through.

Steps:

• Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.
• Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.
• Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.