Best Grilled Chili Lime Chicken With Strawberry Avocado Salsa Pcos Recipes
GRILLED CHICKEN TACOS WITH STRAWBERRY SALSA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper. Seal the bag and squish it all together. Refrigerate for 30 minutes or up to 2 hours.
- While the chicken is marinating, make the salsa. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish. Add some salt and the juice of 1 of the limes. Mix it all together, cover and refrigerate.
- Heat a grill pan over medium-high heat. Remove the chicken from the bag, shaking off any excess marinade. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side. Remove and let rest on a plate. When just cool enough to handle, shred the chicken with a fork.
- To serve: remove the salsa from the fridge, taste and adjust the seasoning with more salt or lime juice. Heat the tortillas over a flame or in a microwave and keep warm. Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side.
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA
A light and refreshing strawberry and jalapeno salsa with cilantro-lime marinated grilled chicken is perfect for summer as a nice light dinner with a refreshing drink. This recipe is flavorful and summery. Oh and trust me, if you serve this with mojitos, you'll thank me! Please like and share!
Provided by RecipesByRose.com
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
- Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
- Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
- Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
- Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.
Nutrition Facts : Calories 205 calories, Carbohydrate 13.2 g, Cholesterol 48.2 mg, Fat 9.1 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 1.5 g, Sodium 129.1 mg, Sugar 8.5 g
GRILLED CHILI-LIME CHICKEN WITH STRAWBERRY-AVOCADO SALSA
This dish is amazing in the summer with fresh produce. You can add other things to the salsa; yellow bell pepper is one of our favorites. Sometimes we use the avocado and sometimes we don't. Prep time does not include 4 hours of chill time.
Provided by momofMandM
Categories Chicken Breast
Time 42m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 14
Steps:
- For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
- Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
- For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.
Nutrition Facts : Calories 361.5, Fat 20.7, SaturatedFat 4.9, Cholesterol 92.8, Sodium 393.8, Carbohydrate 12.8, Fiber 2.9, Sugar 7, Protein 31.4
GRILLED CHILI-LIME CHICKEN
This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!
Provided by Gatorbek
Categories Lunch/Snacks
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
- Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
- Leftovers can be sliced and frozen to be used later in other recipes. (See above).
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